The Preserved Pantry — Two Books for the Jars You Filled and the Cans You Bought

Take one, or take the pair

They are built to work together — the Manual fills the jar, the Cookbook empties it — but each one stands on its own.

Book One

The Preserved Pantry Manual

How to put it up, and not poison anyone.

34 chapters across canning, dehydrating, freeze drying, fermenting and cold storage
Every processing time cross-checked against USDA and NCHFP guidance
Around 80 photographs, and the altitude tables you actually need
38 printable working sheets bound into the back — logs, labels, charts
261 pages

$19.99

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Best value · save $10

Both Books

The Complete Preserved Pantry

The whole loop — garden to jar to supper.

Everything in both books, nothing held back
94 chapters, 273 recipes, 199 photographs
The 38-sheet printable pack included
805 pages in total
One download, both files

$29.99instead of $39.98

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Instant PDF download · both books, one checkout

Book Two

The Preserved Pantry Cookbook

How to eat it, once it is on the shelf.

60 chapters and 273 recipes, from slow cooker suppers to the month-of-meals plan
Every recipe written twice at once — your home-canned amount and the store-can equivalent, side by side
The meat swap: every meat recipe works from a jar, a fresh cut, or the freezer
Two indexes, including one organised by the jar in your hand
544 pages

$19.99

Get the Cookbook

Instant PDF download

Which one do you need?

Honestly, most people need both — but not always at the same time.

	The Manual	The Cookbook
What it does	Gets food safely onto the shelf and keeps it there. You want to store food in a safe way, and you want to know how	Gets what is on the shelf onto the table
Buy this one if	You have a garden, a bulk buy, or a freezer you do not trust — or you simply want food put away, just in case	You have jars or cans and dinner is still a question
Do you need a canner?	Yes and no. Some foods have to be pressure canned; plenty do not. The book teaches several ways to store food safely and tells you which one each food needs	No. Nothing here goes back into a jar
Size	261 pages, 34 chapters Instant download	544 pages, 60 chapters, 273 recipes Instant download

Inside the Manual

Seven parts. One shelf.

You won’t need a second book for the next method.

Part One

FoundationsThe five methods, the safety rules, and the equipment worth your money.

Part Two

Food Storage & the Prepper PantryA real three-month pantry, built on calories, not marketing.

Part Three

CanningWater bath and pressure, every USDA processing table you’ll need.

Part Four

DehydratingFruit, vegetables, and jerky done the safe way.

Part Five

Freeze DryingThe honest math on whether a freeze dryer is worth it.

Part Six

Fermenting, Root Cellaring & FreezingSalt, a cold corner, and a freezer — the three oldest methods.

Part Seven

The Kitchen & the Reference ShelfEvery chart in the book, plus a full keyword index.

Bonus

Printable Companion Pack38 working sheets bound into the back of the book — inventory, batch logs, altitude cards, seasonal charts.

A $12.99 VALUE — INCLUDED FREE

And 38 printable sheets
that turn the book into a system.

A manual tells you the processing time. A sheet on the cupboard door means you never have to go and look it up with wet hands and a canner already boiling. The complete Printable Companion Pack is bound into the back of the book — sized for US Letter, ready for a binder, a cupboard door, and a pencil.

Master cupboard-door reference — every critical number on one page
The five safety rules, one-pager
Water bath & pressure altitude cards
Processing times: tomatoes, pickles, vegetables, meat, broth
3-month pantry quantity calculator
Pantry inventory & FIFO rotation trackers
The $150 starter shopping list
Shelf-life & oxygen-absorber charts
Cut-out bucket, bag & jar date labels
Canning batch log & farm-stand yield card
Dehydrator, blanching & jerky safety cards
Freeze-dryer cost-per-jar worksheet
Ferment brine ratios & root cellar charts
First-batch troubleshooting card

Nothing extra to download, nothing to lose — it is part of the same file, at the back of the book.

Master cupboard-door reference sheet with altitude and headspace charts

Inside the Cookbook

Eight parts, sixty chapters, 273 recipes — and every single one written for the jar you filled and the can you bought.

Part One

The Pantry Kitchen Ten things that turn a can into dinner, and the one safety rule that carries over.

Part Two

The Slow Cooker Twelve dump-and-go dinners and eight soups. No chopping board required.

Part Three

Tomatoes, Beans and the Everyday Cans Twelve dinners from one shelf of tomatoes. The rinse question, settled.

Part Four

Meat, Any Way You Have It Jarred, fresh or frozen — the conversion table and the timing rule that trips everyone up.

Part Five

The Dry Cupboard Rice, pasta, beans and flour. Dry beans versus canned, answered honestly.

Part Six

What You Put Up Yourself Tomato powder, dried vegetables, jam as a pan sauce, and the pickle brine you were throwing away.

Part Seven

The Old Table Depression kitchens, farmhouse suppers and church potlucks — they solved this first.

Part Eight

The Plans A month of meals, the $50 week, the power outage, and what runs out first.

The opening spread of Part One, The Pantry Kitchen, from The Preserved Pantry Cookbook — Part One opens the book — then Chapter One opens with the cupboard it was written from.

A recipe page from The Preserved Pantry Cookbook, tomato and white bean soup, shown beside the facing page of text

Written twice at once

Every ingredient list carries two lines. YOURS is the home-canned amount off your own shelf. STORE is the same thing in supermarket sizes. Use either. Mix them in the same pot.

And where meat is involved the recipe forks, because canned meat is already cooked and goes in last, while raw meat goes in first and needs the hours. Same dinner, opposite timing — marked at the step where the two paths split.

The Preserved Pantry — the author beside a full shelf of home-canned jars, holding the manual — Every method in the manual was worked out on these shelves before it was written down.

Who Stands Behind It

“Every processing time, every headspace measurement, every altitude adjustment in this book is cross-checked against USDA and NCHFP guidance — not scraped from a blog, not guessed by software.”

The Preserved Pantry

Most food preservation books today are one of two things: a decades-old reference that assumes you already know what a headspace is, or a cheaply produced modern guide padded with recipes nobody tested. This manual is neither — it's tested, sourced, and illustrated so you always know exactly what you're aiming for.

Why This Book Exists

Every one of these was a real problem
before it was a chapter.

Six things that send people looking for a book like this — and where each one is answered.

The Fear of Getting It Wrong

You own a pressure canner and you have never once used it. The dial, the weight, the venting — every guide tells you the rules and none of them tell you why the rules exist. Chapter 2 explains the single organism all of it is built around. Chapter 15 walks the sequence start to finish, including the ten-minute vent that most people skip without knowing what it does.

Chapters 2 & 15

Three Books In, Still Confused

You have bought canning guides before. One had no pictures. One printed a recipe and forgot the processing time. Here every method is photographed — what the jam sheet looks like coming off the spoon, what a sealed lid looks like from the side, what jerky looks like at the moment it is done and not a minute past.

80 original photographs

The $3,000 Question

Somebody in the house wants a freeze dryer, and every number you can find comes from a company that sells them. Chapter 29 runs the arithmetic with nothing left out — machine, pump, bags, absorbers, and power — and the printable worksheet at the back lets you drop your own electricity rate in and see the real cost per jar.

Chapter 29 + cost-per-jar worksheet

Feeding Family, Not Guessing

You make jerky for lunches. The step that actually makes it safe is the one most guides leave out, and the reason it is necessary is a piece of physics nobody explains: the meat stays cool while it is still wet, then turns hard to sterilize at exactly the moment it finally warms up. Chapter 27 explains it, then gives you both accepted methods.

Chapter 27

Finally, a Batch That Sealed

Your first two batches failed to seal and you nearly gave up. Rim wiping, headspace, band tension, and the twenty-four-hour window in which a failed seal can still be saved. Chapter 16 covers all five ways a first batch goes wrong, and tells you plainly which are cosmetic and which are not.

Chapter 16

Keeping Grandma's Recipe, Safely

There is a card in a drawer in handwriting you recognize, and it never mentions acidifying the tomatoes. Chapter 22 draws the line between what you may change in an heirloom recipe and what you may never change, so the flavours survive and the risk does not.

Chapter 22

Before you buy

The questions worth answering straight.

What exactly do I get?

PDF files, downloaded immediately after checkout. No app, no login, no shipping, no subscription and no upsells afterward — you pay once. Read them on a phone, a tablet, a laptop, or print the pages you want in the kitchen.

Can I print these at home? Will the pages fill 8.5×11 paper?

Both books are laid out at 6×9 — a standard book trim, not a full letter page — so on an 8.5×11 sheet the page sits with a border of white around it rather than running edge to edge. Print at "actual size" and that border becomes a deliberate margin: room to three-hole-punch for a binder, jot a note or an ingredient swap next to a recipe, or just give the page somewhere to be handled without smudging the text. If you want the page as large as the sheet allows instead, choose "fit to printable area" in the print dialog; it will still leave a thin margin on two sides, since 6×9 and 8.5×11 are not quite the same shape.

Is the canning information actually safe?

Every processing time, pressure and headspace figure in the Manual is cross-checked against the USDA Complete Guide to Home Canning and the National Center for Home Food Preservation. Where a popular method is not tested, the book says so plainly instead of repeating it.

Do I need special equipment?

For the Manual, a water bath canner covers most of it; a pressure canner is required for low-acid food and the book explains exactly why. The Cookbook needs nothing but a pot, a skillet and, for one part of it, a slow cooker.

I do not can anything. Is the Cookbook still for me?

Yes, and that is deliberate. Every ingredient list gives the home-canned amount and the supermarket equivalent side by side. If you have never sealed a jar in your life, every recipe still works from cans off the shelf.

Have the recipes been tested?

They are cross-checked for method and for food safety, and they have not each been individually kitchen-tested. That is stated inside the book too. Cooking times and seasoning are starting points — your cooker and your taste will move them.

Is this a survival or prepper book?

The Manual covers long-term storage honestly, including a three-month pantry. But neither book is written for a collapse. This is food you eat in an ordinary week, which is the only reason a pantry is ever worth keeping.

Can I buy one now and the other later?

Yes. They are sold separately for that reason. The bundle simply saves $10 if you already know you want both.

What if it is not what I expected?

Reply to your receipt within 7 days and you will get a refund. No form to fill in and no reason required. It is a short window because these are digital files — once a PDF is downloaded it cannot be handed back — so have a look soon after you buy.

Take one, or take the pair

The Preserved Pantry Manual

The Complete Preserved Pantry

The Preserved Pantry Cookbook

Put the food up.
Then actually eat it.

Which one do you need?

Eighty photographs.
Not a single stock image.

Seven parts. One shelf.

And 38 printable sheets
that turn the book into a system.

Inside the Cookbook

Written twice at once

Every method taught the way it should be — shown, not just told.

Every one of these was a real problem
before it was a chapter.

Every processing time in this book
came out of a real kitchen.

Before you buy

What exactly do I get?

Can I print these at home? Will the pages fill 8.5×11 paper?

Is the canning information actually safe?

Do I need special equipment?

I do not can anything. Is the Cookbook still for me?

Have the recipes been tested?

Is this a survival or prepper book?

Can I buy one now and the other later?

What if it is not what I expected?

Fill the jars. Then eat what is in them.

Take the pair and save $10.

Take one, or take the pair

The Preserved Pantry Manual

The Complete Preserved Pantry

The Preserved Pantry Cookbook

Put the food up.Then actually eat it.

Which one do you need?

Eighty photographs.Not a single stock image.

Seven parts. One shelf.

And 38 printable sheetsthat turn the book into a system.

Inside the Cookbook

Written twice at once

Every method taught the way it should be — shown, not just told.

Every one of these was a real problembefore it was a chapter.

Every processing time in this bookcame out of a real kitchen.

Before you buy

What exactly do I get?

Can I print these at home? Will the pages fill 8.5×11 paper?

Is the canning information actually safe?

Do I need special equipment?

I do not can anything. Is the Cookbook still for me?

Have the recipes been tested?

Is this a survival or prepper book?

Can I buy one now and the other later?

What if it is not what I expected?

Fill the jars. Then eat what is in them.

Put the food up.
Then actually eat it.

Eighty photographs.
Not a single stock image.

And 38 printable sheets
that turn the book into a system.

Every one of these was a real problem
before it was a chapter.

Every processing time in this book
came out of a real kitchen.