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The Ark 2 — When the Shelves Go Empty
Book

The Ark 2 — When the Shelves Go Empty

The pantry that feeds your family for a year: 60+ recipes for canning, drying, curing and fermenting

  • 9 chaptersin the book
  • 63 topicsin the book
$25.00
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This book is part of a set of 4The Ark — the complete series−31%$59.00

Sections: canning, drying, curing, smoking, storage.

Illustrated PDF: read it on any device or print the pages you need. Available right after payment.

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  • Book (PDF)PDF · 28.9 MB

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Contents63

01Safety First7
  1. Six rules to learn before you start
  2. Clean jars and the water bath
  3. Checking a jar: keep or throw out
  4. Pressure canning: the pressure canner
  5. The ABC of drying
  6. Salt as a preservative
  7. Mushrooms: safe foraging and sorting
02Tomatoes, Peppers and Hot Sauces6
  1. Tomato sauce for the pantry
  2. Tomatoes, whole and in pieces
  3. Sun-dried tomatoes
  4. Roasted peppers and lecho
  5. Adjika, ketchup and hot sauces
  6. Small onions and hot peppers in brine
03The Garden in a Jar and a Crock7
  1. Pickled eggplant and mixed vegetables
  2. Cucumbers: in the jar and from the crock
  3. Sauerkraut for the long term
  4. Kimchi: spicy fermented cabbage
  5. Zucchini “caviar”
  6. Freezer soup base (zazharka)
  7. Beans and peas in jars
04The Orchard: Fruit, Berries and Citrus9
  1. Peaches and pears in syrup
  2. Fruit compotes for winter
  3. Juice: steam juicer and pasteurizing
  4. Dried apples and pears
  5. Dried apricots and peaches
  6. Banana, fruit slices and homemade raisins
  7. Fruit leather (pastila) rolls
  8. Pickled apples in a jar
  9. Salt-preserved lemons
05Meat, Fish and Salo9
  1. Chicken escabeche
  2. Canned meat in jars (tushonka)
  3. Meat in fat and homemade lard
  4. Dry curing and brines for meat
  5. Cured belly and coppa
  6. Jerky and pemmican
  7. Salted dried fish
  8. A smoker from a barrel
  9. Cured pork fat (salo): dry-salted and brined
06Dairy, Eggs and Drinks6
  1. Eggs without a refrigerator
  2. Ghee (clarified butter)
  3. Cheese in oil
  4. Brined olives
  5. Kvass from rye bread
  6. Kombucha
07Mushrooms and Herbs7
  1. Salted and pickled mushrooms
  2. Dried mushrooms and mushroom powder
  3. Herbs in bunches
  4. Oven and solar dryer
  5. Dried vegetables and vegetable powder
  6. Soup in a jar
  7. Storing dried food
08Stockpile and Storage8
  1. A one-month stockpile
  2. Rotating the stock
  3. Grains and flour without pests
  4. Shelf life
  5. Root vegetables and fresh produce
  6. The freezer as a pantry
  7. Bulk buying without waste
  8. Nuts and seeds: storage without rancidity
09The Zero-Waste Kitchen4
  1. A weekly menu and cooking ahead
  2. Broth from bones and scraps
  3. Bread and leftovers into a new dish
  4. A menu from one pantry

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