My Off-Grid Living / Homesteader Skills Checklist | The Library

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The Off-Grid / Homesteader Skills Checklist

Hi - My Name is Denver.

I’ve lived much of my life close to the land, and my experiences in remote, rugged environments have shaped both my perspective and my skillset. Growing up in rural Alaska, I learned firsthand what it means to live with limited access to conveniences—where preparation, adaptability, and resourcefulness are not optional but necessary for daily life. My background includes years of racing sled dogs, camping remotely, and working in conditions where you carry only what you can haul and make do with what you have on hand.

Over time, I’ve built a foundation of practical skills that overlap with both homesteading and survivalist mindsets: fire-building in adverse weather, water filtration, food storage without modern systems, tool use and maintenance, and improvising shelter or systems with what’s available. I’ve also spent years running a business that caters specifically to outdoorsy people, which has kept me deeply connected to the realities of backcountry living—where efficiency, durability, and ingenuity matter most.

This unique blend of lived experience, practical trial-and-error, and continuous learning means I don’t just write about these topics from theory—I’ve tested them under pressure. The following checklist is an ever-evolving list of skills and research topics that I am either working on or have completed that helped me feel more confident in my skillset.

So let’s jump in head-first:

Gardening

Seed Starting When you live off-grid, your garden isn’t just a hobby — it’s your pantry, your pharmacy, and your safety net. One spring in Alaska, I started seeds on a narrow windowsill with nothing but old yogurt cups, and that scrappy start kept me fed through the summer. The lesson? You don’t need fancy equipment to succeed, but you do need to give your plants a strong beginning. Learn how to start seeds indoors so you can extend your growing season and rely less on store-bought starts.

Learn the difference between cold crops (like kale and peas) and warm crops (like tomatoes, squash)
Research lighting needs: windowsills aren’t always enough for some starts, so look into affordable or secondhand grow lights
Practice making seedling soil mix - light, fluffy, well–draining, not heavy garden dirt
Understand hardening off; how to gradually transition seedlings outdoors
Learn common mistakes like overwatering, planting too deep, neglecting air flow

Soil Preparation Soil is the backbone of every harvest. Healthy, well-prepared soil makes the difference between spindly plants and baskets full of food.

Test your soil (pH, drainage, nutrient content) - even a $10 kit can be a game changer. Talk to local farmers about common nutrient profiles in the area.
Learn about soil amendments: compost, lime, manure, wood ash, biochar
Practice the double-dig or no-till method to see what works best for your area
Research cover crops and green manures - they can help rebuild the soil naturally
Understand the difference between sandy, clay, and loamy soils and how to improve each

Composting Composting closes the loop — turning scraps and waste into black gold for your garden beds. Even a simple pile or bin can transform weeds, food waste, and manure into the nutrients your soil craves.

Learn the “green vs. brown” ratio (greens = food scraps, browns = leaves/straw).
Research different compost methods: hot, cold, vermicomposting, or Bokashi.
Understand what not to compost (meat, dairy, oily foods if outdoors).
Learn how moisture and aeration affect decomposition speed.
Study how to use finished compost without “burning” plants.

Seed Saving Finally, seed saving is a skill that ties it all together. By harvesting seeds from your hardiest, most productive plants, you’re not just planning next year’s garden — you’re building resilience. Each season, your seeds adapt a little more to your land, your climate, and your hands. That’s real food security.

Learn which plants are self-pollinating (tomatoes, peas) vs. cross-pollinating (squash, corn).
Practice drying and storing seeds properly (cool, dark, airtight).
Understand seed viability timelines — lettuce lasts 2–3 years, onions just 1.
Learn how to spot traits worth saving (healthiest, earliest producing plants).
Research regional seed swaps or seed libraries to expand your collection, sometimes for free.

Food Preservation

Canning I’ll never forget the first time I opened a jar of home-canned blueberry syrup in January. Snow was stacked up outside the cabin, but inside I was eating the taste of summer straight from a jar I’d sealed months before. That’s the power of canning: locking in calories when the garden is asleep.

Difference between water bath canning (high-acid foods) and pressure canning (low-acid foods).
Sterilizing jars and lids properly.
Recognizing and preventing botulism.
Adjusting recipes for altitude.
Rotating canned goods in a “first in, first out” system.

Cold Storage / Root Cellaring In the old days, sourdoughs and miners didn’t have a grocery store run to in winter — they had a cellar dug into the permafrost. Potatoes, carrots, and cabbage sat in bins of sand and straw, fresh for months. With the right storage, a root cellar is like a natural refrigerator that doesn’t need electricity.

Ideal temperature and humidity ranges for different crops.
Building DIY root cellars (underground pits, barrels, insulated sheds).
Packing methods (sand, sawdust, newspaper wraps).
Monitoring for spoilage and ventilation.
Choosing long-keeping varieties of vegetables and fruits.

Drying & Smoking One summer after a successful fishing trip, we smoked salmon over alder wood until it turned deep red and leathery. Weeks later on the trail, those strips of fish were still feeding us. Drying and smoking have been survival staples for centuries — low-tech, reliable, and tasty.

Sun drying vs. dehydrators vs. oven drying.
Building and maintaining a simple smokehouse.
Understanding safe moisture levels to prevent mold.
Storing dried foods in airtight containers.
Combining drying with salting for extra preservation.
Controlling pests and critters from stealing your stash.

Fermentation & Pickling When fresh food runs out, a crock of sauerkraut can keep you going. Once, I packed cabbage in a bucket with nothing but salt and water — weeks later, it had transformed into a tangy, gut-friendly staple. Fermentation doesn’t just preserve food; it creates nutrients you didn’t start with.

Difference between fermentation (lactic acid) and pickling (vinegar/brine).
Maintaining safe salt ratios.
Using fermentation weights and airlocks (or improvising with jars).
Identifying when food is safely fermented vs. spoiled.
Incorporating preserved foods into daily meals.

Foraging

Wild Greens & Edibles During one spring hike, I stumbled across a patch of young dandelions. Most folks see weeds — I saw dinner. Sautéed with a little garlic, those bitter greens tasted better than anything from the store. Foraging starts with shifting your perspective: food is everywhere, if you know how to see it.

Learn to positively ID 5–10 safe, common greens (dandelion, chickweed, lamb’s quarters, nettles).
Understand the “lookalike” rule — never eat unless you’re 100% sure.
Harvest sustainably (take a little, leave plenty).
Learn when to pick (younger leaves = tender, older = bitter).
Explore how to cook, dry, or preserve greens.

Berries & Fruits On a trek through the Alaskan backcountry, blueberries stained my fingers and kept me moving mile after mile. That handful of wild fruit wasn’t just food — it was fuel. Knowing when and where to find wild fruits can make or break a trip.

Identify local berry species and their seasons.
Learn toxic lookalikes (ex: baneberry vs. blueberry).
Practice preservation: drying, freezing, or turning into jam.
Scout habitats where berries thrive (edges, clearings, burns).
Keep an eye on wildlife competition (bears love berries too).

Mushroom Foraging They are the trickster food of the wild. One autumn, I carried home a haul of morels and felt like I’d struck gold — but I also passed up dozens I couldn’t identify. That’s the truth about mushrooms: the best survival skill is knowing when not to pick.

Join a local mycology group to learn ID hands-on.
Study spore prints and habitat associations.
Learn the “deadly lookalikes” of your region.
Practice safe preparation (cooking thoroughly).
Start with easy, low-risk mushrooms (morels, chanterelles, oysters).

Nuts, Seeds, & Starches One fall, I cracked open walnuts and boiled them to dye yarn for a project. The process was slow, but the beautiful olive green yarn was worth it. Starchy, high-fat wild foods aren’t as obvious as greens, but they keep you alive through lean seasons.

Identify nut trees and their harvest times (oak, hickory, walnut, pine).
Learn leaching methods to remove tannins from acorns.
Understand processing seeds into flours or pastes.
Store nuts and seeds to avoid spoilage and pests.
Research roots and tubers (cattails, arrowhead, wild potatoes).

Medicinal & Utility Plants A cut on the trail once had me digging for yarrow — nature’s bandage. Foraging isn’t only about food; plants can serve as medicine, cordage, or fire starters. Knowing what grows around you means fewer supplies to pack in.

Identify multipurpose plants (yarrow, plantain, willow).
Learn simple preparations: poultices, teas, infusions.
Recognize plants that repel insects or start fires.
Distinguish medicinal vs. toxic plants.
Study seasonal availability of useful species.

Sourcing Meat

Hunting One cold autumn morning, I sat in stillness for hours on the tundra before a caribou appeared on the far ridge. The shot wasn’t the hard part — it was the patience, the respect, and the knowledge of how to take only what was needed. Hunting is less about pulling the trigger and more about understanding the land and its rhythms.

Firearm or bow safety and maintenance.
Reading animal tracks, scat, and signs.
Understanding seasonal game patterns and habitats.
Learning quiet movement and camouflage.
Field-dressing basics to prevent meat spoilage.

Trapping & Small Game In deep winter, large game was scarce, but a few well-placed snares brought in rabbits that kept the stew pot full and the cabin foundation without holes. Trapping isn’t glamorous, but it’s steady, reliable food if you know the craft.

Identifying small game trails and runs.
Building simple snares and deadfalls.
Learning conibear traps and their release mechanisms
Learning local trapping regulations (where applicable).
Preventing wasted effort with scent control and placement.
Humane dispatch and quick kills.

Butchery The first caribou I helped process took me nearly all day — clumsy cuts, wasted scraps, and frustration. By the third, my knife moved with confidence, and I realized that butchery is a survival art: nothing wasted, every part with a purpose.

Knife safety, sharpening, and choosing the right blade.
Skinning techniques for fur preservation.
Breaking down large animals into primal cuts.
Using every part — meat, organs, fat, hides, bones.
Quick cooling and storage methods in the field.

Fishing & Aquatic Harvesting When fresh meat was scarce, I turned to the river. With a hand line and patience, a single trout could turn broth into a meal. Waterways often provide food when the forest runs lean.

Basic fishing knots and line setups.
Crafting improvised poles, spears, or traps.
Cleaning and filleting fish efficiently.
Smoking or drying fish for long-term storage.
Gathering secondary water foods (mussels, crab).

Hide & Byproduct After trapping a few rabbits, I stretched and scraped the hides over a frame. Later, that hide became the lining of my first pair of mittens I made myself. In survival, butchery doesn’t end with meat; it’s the gateway to clothing, tools, and shelter.

Tanning hides (brain, bark, or chemical methods).
Rendering fat into tallow for cooking or candles.
Using sinew for sewing or cordage.
Bone and antler tools (needles, hooks, handles).
Safe disposal of remains to avoid predators/scavengers.

Husbandry

Poultry Nothing tastes better than a rich, fatty duck egg in the morning before chores, and not only do the birds provide us with meat and eggs but they are also great at keeping pests out of the garden.

Building predator-proof coops and secure runs.
Understanding feed, water, and space requirements.
Recognizing common illnesses and preventive care.
Egg collection, storage, and incubation for the next generation.
Processing for meat, if needed, while maintaining ethical practices.

Small Livestock (Goats & Sheep) I once had a small shetland sheep nibble on my shirt through a fence and after that I was hooked. They are small and easy to move from pasture to pasture. They provide milk, meat, fiber, and even natural lawn care.

Building secure fencing and shelters.
Feeding, watering, and rotational grazing practices.
Milking and processing milk safely.
Recognizing signs of illness or injury.
Shearing or fiber harvesting (sheep, angora goats).

Pigs Being around pigs taught me about efficiency: they turn food scraps and forage into protein faster than almost anything else. Watching pigs grow from weaning to market weight is a lesson in planning and resourcefulness.

Pen design for sanitation and protection.
Feeding strategies (mix of forage, grains, and scraps).
Disease prevention and parasite control.
Butchering basics and utilizing all cuts.
Soil management: pigs can help till and fertilize land as well as seal ponds

Bees & Pollinators A few hives can transform a garden. I remember my first jar of honey — sticky, golden, and a concentrated taste of the season. Bees aren’t just sweet; they multiply your crops through pollination.

Hive setup and basic maintenance.
Identifying pests and disease in hives.
Harvesting honey without harming the colony.
Wax rendering for candles or salves.
Seasonal management (feeding in winter, splitting hives in spring).

Rabbits & Small Meat Livestock A few rabbits in a hutch can sustain a family in lean months. They reproduce quickly, provide meat, and leave minimal environmental footprint. Managing them taught me about steady, sustainable protein.

Hutch and pen construction for safety and sanitation.
Feeding and watering efficiently.
Breeding, weaning, and record-keeping.
Humane processing and use of fur.
Health monitoring, vaccination, and parasite prevention.

Cooking

Open-Fire Cooking Cooking over an open flame teaches patience, timing, and improvisation — skills that translate directly to survival situations. I love to cook over the fire and many of my recipes can be made over a fire or in the house.

Building safe campfires and maintaining consistent heat.
Cooking with cast iron, Dutch ovens, and foil packets.
Understanding heat zones for roasting, simmering, and boiling.
Cooking with minimal water and fuel.
Cleaning cookware in the field without harming the environment.

One-Pot Meals & Stews When backpacking, simplicity is key. A single pot of rice, beans, and whatever meat or vegetables were on hand became a hearty, energy-packed meal. Learning to rely on one-pot meals saves fuel, time, and cleanup.

Combining proteins, grains, and vegetables efficiently.
Mastering seasoning and flavor layering with minimal ingredients.
Cooking for multiple people in one vessel.
Preserving nutrients during long cooking times.
Adapting recipes to seasonal or foraged ingredients.

Meat Preparation & Cooking Understanding cuts, marination, and proper cooking could make the difference between edible and inedible meals. Knowledge here turns your hard-earned harvest into sustenance rather than waste.

Butchering basics and cutting meat into manageable portions.
Cooking over fire, in coals, or in a Dutch oven.
Drying, smoking, or curing meat for storage.
Avoiding undercooking, spoilage risks and cross contamination.
Preparing organ meats and less-common cuts safely.

Baking & Grains One winter, I had little more than flour, water, and salt. By experimenting, I made flatbreads, biscuits, and simple loaves over an open flame. Grain-based foods extend your calories, preserve well, and are surprisingly versatile when you know the basics.

Making flatbreads, bannocks, and simple loaves without a modern oven.
Fermenting dough for flavor and leavening (sourdough, starter cultures).
Grinding grains or seeds into flour using manual methods.
Baking on stones, griddles, or in coals.
Storing grains and flours safely off-grid.

Boiling, Brewing & Hot Drinks A hot cup of herbal tea or broth can boost morale in freezing or wet conditions. I once did a long hike with just hot water and dried herbs, and it made the day infinitely more bearable. Hot liquids are simple, effective, and comforting.

Boiling water safely over fire or solar setups.
Making broths, teas, or infusions from foraged plants.
Sterilizing liquids and containers.
Improvising kettles and cups from metal, clay, or bark.
Using hot drinks for warmth, nutrition, and morale.

Crafting

Woodworking & Tool Making As a dog musher, my sled is an important tool to gather wood, check traps, and keep my dog team exercised. In case of an emergency, I like to know how to fix my wooden sled on the go until I can get it taken apart and fixed in the shop. Sometimes that looks like a stick as a temp stanchion or duct tape wrapped around broken handlebars.

Identifying strong, workable wood locally.
Carving, shaving, and joining techniques.
Maintaining and sharpening hand tools.
Crafting essential survival items (stakes, bowls, handles).
Understanding fire-hardened or greenwood techniques.

Fiber Arts (Weaving, Knitting, Sewing) After a harsh winter, I realized that nothing beats homemade socks or a wool blanket made from my own hands. Knitting has helped give me something to do in the quiet evenings and has truly become one of my favorite hobbies. Fiber arts let you convert raw fiber into clothing, insulation, and trade-able goods.

Shearing, carding, and spinning fibers (wool, alpaca, flax).
Basic knitting, crocheting, and weaving techniques.
Mending and patching clothing for longevity.
Making functional items: ropes, bags, blankets.
Dyeing fibers naturally from plants or roots. (Check out my Food Dyes project for more information and DIY step by step)

Leatherwork & Fur Crafting After trapping and hunting, hides can be turned into rawhide strips and furs can be sewn to make beautiful, warm winter gear. What started as scraps can turn into functional pieces.

Sewing with furs and using patterns
Cutting and shaping leather into wearable or functional items.
Punching holes and sewing with sinew or thread.
Making mittens, ruffs, parkas, or pouches.
Waterproofing and conditioning leather for longevity.

Making Soaps & Salves One winter I experimented with making soaps that fit my needs - gentle smells, clean ingredients, foraged herbs. That first bar wasn’t fancy, but it reminded me that even basic hygiene can be self-sufficient when you know the process. Making your own soap is more than cleanliness — it’s independence.

Understanding lye production (from wood ash or buying safely) and safe handling.
Learning basic soap techniques: cold process, hot process, or melt-and-pour.
Find and learn a good soap calculator. I love soapcalc.net
Adding natural additives: herbs, clays, or essential oils for cleansing or scent.
Curing, storing, and packaging soap safely for use or barter.

Basic Survival / Outdoor Skills

Navigation & Orientation Once, deep in the woods, my GPS died. I had to rely on the moon and a simple compass to find my way back to camp. That experience reminded me that knowing how to navigate without tech isn’t just old-fashioned — it’s lifesaving.

Using a map and compass to plot routes.
Understanding natural navigation (sun, stars, moss growth, water flow).
Reading terrain and identifying landmarks.
Marking trails safely without damaging the environment.
Planning routes and estimating distances and travel time.

Fire One rainy morning, I struggled to light tinder that seemed soaked through. After experimenting with different materials and techniques, I finally got a spark to ignite. Fire building is a survivalist's backbone — warmth, cooking, signaling, and protection all depend on it.

Building fires with friction, flint, or matches.
Understanding tinder, kindling, and fuel hierarchy.
Maintaining a safe fire and controlling smoke.
Cooking, boiling water, and signaling with fire.
Fire safety and leave-no-trace principles.

Shelter Building A sudden storm during a dog mushing camping trip forced me to improvise a lean-to from branches, my sled, and a snow drift. That night, I stayed dry and warm while the winds howled and snow blew everywhere. Shelter skills turn exposure into comfort, and comfort into survival.

Selecting safe, dry locations for shelter.
Constructing natural shelters (lean-tos, debris huts, snow caves).
Using tarps, tents, and other materials effectively.
Insulating from ground cold and retaining heat.
Quick repairs and adaptability in changing conditions.

Water Procurement & Purification During a backpacking trip, a stream was my lifeline. Knowing how to make water safe to drink — whether by boiling, filtering, or chemical treatment — can literally save your life.

Locating water sources in wilderness or arid areas.
Filtering and straining debris from water.
Purifying water by boiling, chemical treatment, or solar disinfection.
Understanding safe storage methods.
Recognizing unsafe or stagnant water.

Basic First Aid (Human + Animal)

First Aid On a long backpacking trip, a friend twisted their ankle on a hidden root. Being prepared with knowledge and supplies turned what could have been a serious emergency into a manageable situation. Basic first aid keeps injuries from becoming disasters.

Treating cuts, scrapes, and burns effectively.
Recognizing and stabilizing sprains, fractures, or dislocations.
Managing shock, hypothermia, and heat-related illnesses.
Cleaning and dressing wounds to prevent infection.
Maintaining a compact, well-stocked first aid kit and knowing how to improvise supplies.

Medication & Common Ailments A sudden stomach bug or allergy reaction can ruin a hike fast. Knowing what remedies to carry and when to use them keeps minor illnesses from turning serious.

Understanding over-the-counter basics: pain relief, antihistamines, antacids.
Recognizing signs of infection, dehydration, or allergic reactions.
Dosage and safe storage of medications off-grid.
Natural remedies for minor ailments (herbal teas, poultices).
Planning for chronic conditions while traveling or off-grid.

Canine First Aid On a remote trail, my dog cut their paw on jagged rock. Knowing how to clean and bandage it kept them moving comfortably and prevented infection. Pets need first aid just like humans, especially when you’re far from help. Companion Field Guide with more tips to come.

Cleaning and dressing cuts, scrapes, or hot spots.
Managing ticks, bites, and stings safely.
Recognizing signs of heat exhaustion, hypothermia, or dehydration in dogs.
Administering basic meds (with vet guidance) and carrying a dog-friendly first aid kit.
Emergency transportation techniques for injured pets.

Emergency Response & Planning As a 911 Dispatcher I have helped a few people find their way out of the woods or at least somewhere our SAR team could locate them. Signaling, communication, and evacuation routes made the difference between panic and calm. First aid is only part of preparedness; planning for emergencies keeps you safe from start to finish.