Self-sufficiency in food production is the fifth and highest level of food preparedness. When your yard, garden, and small livestock meet a significant portion of your family's needs, you achieve a profound level of freedom. Start with what makes sense for your space and skill level, and build from there.
Gardening
Even a small raised garden bed can meaningfully supplement your food storage. Learn to grow vegetables, fruits, and nuts with free BYU online courses and practical resources.
Gardening Resources →Quail
Coturnix quail are one of the best small livestock choices for home production. They mature in just 8 weeks, require minimal space, and provide both eggs and meat. Five quail eggs equal roughly one chicken egg.
Quail Guide →Rabbits
One of the most efficient meat animals per square foot of space. A small breeding colony can provide a weekly meal for a family of four with very low overhead and feed costs.
Rabbit Guide →Chickens
A classic choice for backyard egg and meat production. Topics will include legal requirements, recommended breeds, seasonal care, and humane processing.
Preview page →Ducks
Ducks are hardier than chickens in wet climates, produce rich large eggs, and are excellent foragers. Our full guide is in development.
Preview page →Fish & Aquaponics
Aquaponics combines fish farming with hydroponic vegetable growing — fish waste feeds the plants; the plants clean the water. Tilapia and crayfish are popular beginner species. Explore our curated resources.
Aquaponics Resources →Preserving What You Grow
Home food production creates abundance — and you'll want to preserve your surplus for leaner seasons. Four time-tested preservation methods:
- Root cellaring — Store root vegetables underground or in a cool, dark, humid space. No equipment needed.
- Dehydrating — Remove moisture with a dehydrator or through sun-drying. Dramatically extends shelf life and reduces storage volume.
- Bottling (canning) — Seal food in glass jars using pressure or water-bath canning. Follow tested recipes from the Ball Complete Book of Home Preserving.
- Salting and brining — A natural preservative method ideal for meats, fish, and lacto-fermented vegetables like sauerkraut and pickles.