Illustration: Permaplans
Outdoor kitchen
A roofed cooking place in the garden: canning and processing right next to the harvest.
An outdoor kitchen is a roof on posts with a clay or wood stove, a worktop and shelves. In late summer, when everything ripens at once, this is where you can, juice and ferment – without overheating the house.
Preserving
- Canning: jars for 30–90 minutes at 80–100 °C, then they keep for years.
- Fermenting: cabbage, beans, cucumbers with salt – alive and rich in vitamins.
- Drying: see drying.
In Garden Survival the outdoor kitchen automatically cans at the month's end whatever would otherwise spoil (jars cost money per kg). Canned food keeps a year anywhere.