Owner/
Builder


Sustainable Architecture

Think Small

Heat with the Sun

Keep your Cool

Use Renewable Energy

Conserve Water

Use Local Materials

Use Natural Materials

Save our Forests

Recycle Materials

Build to Last

Grow your Food

Store your Food

Share Facilities

Store Your Food

   
 
This door next to our refrigerator leads into our pantry.
 

Let nature keep your food cool. In the old days people relied on pantries and root cellars to help keep produce and other provisions fresh. Ice boxes made way for refrigerators, which are obviously much more convenient, but somehow the use of cool pantries and root cellars also fell by the wayside. This is too bad because these spaces havefunctions that a refrigerator simply can't

   
 
The temperature in the pantry ranges between about 40 and 60 degrees F. year round.
 

replace. Root cellars can store large quantities of produce from the time of harvest until the next summer. Cool pantries can store some produce, but also all manner of other foodstuffs and kitchen supplies can be kept there. Cool, dry storage is the best way to preserve most food. The cool of the earth can keep a totally bermed pantry or root cellar cool; the night air can also be used to cool a storage room. The convenience and security of having ample provisions at your fingertips can not be beat.

   
 
From the outside, the pantry just looks like a mound of earth. Notice the air vents to the right and at the top.
 

 

RESOURCES

SEARCH THIS SITE

BOOKS & VIDEOS

ARTICLES:

The Lost Art of Root Cellars
and Pantries

Karl's Root Cellar

Hybrid Pantry Concept

EXPERT ADVICE

with Kelly Hart


Root Cellars
Cool Pantries
Miscellaneous

INFORMATIVE LINKS

 

 

 

 

 

 

 

 

 

 

 

 

 

BOOKS & VIDEOS
 

Icehouses
by Tim Buxbaum, 2014

   
 
Click on image for more information
 

The Prepper's Pantry:
Building and Thriving
with Food Storage

by Anne Land, 2012

   
 

Root Cellars in America:
Their History, Design,
and Construction 1609-1920

by
James Gage, 2012

   

Food in Jars:
Preserving
in Small Batches Year-Round

by Marisa McClellan, 2012

   

Homesweet Homegrown:
How to Grow, Make and Store Food, No Matter Where You Live

by robyn Jasko, 2012

   

Jean Anderson's Preserving Guide: How to Pickle and Preserve, Can and Freeze, Dry and Store Vegetables
and Fruits

by
Jean Anderson, 2012

   

The Everything Root Cellaring Book: Learn to store, cook, and preserve fresh produce
all year round!

by Abbot Catherine, 2011

   

The Complete Guide
to Your New Root Cellar:
How to Build an Underground Root Cellar and Use It
for Natural Storage
of Fruits and Vegetables

by Julie Fryer, 2011
Kindle Edition

   

Canning for a New Generation: Bold, Fresh Flavors
for the Modern Pantry

by Liana Krissoff, 2010

   

The Joy of Keeping a Root Cellar: Canning, Freezing, Drying, Smoking
and Preserving the Harvest

by Jennifer Megyesi and Geoff Hansen, 2010

   

The Complete
Root Cellar Book:
Building Plans, Uses
and 100 Recipes

by Steve Maxwell and Jennifer MacKenzie, 2010

   

The Beginner's Guide
to Preserving Food at Home:
by Janet Chadwick, 2009

   

Independence Days:
A Guide to Sustainable Food Storage & Preservation

by Sharon Astyk, 2009

   
 
Click on image for more information
 

Preserving Food
Without Freezing or Canning
by Gardeners & Farmers
of Terre Vivante, 2007

   
 
Click on image for more information
 

The Pantry
by Catherine Seiberling Pond, 2007

   

How and Why to Build
a Wine Cellar

by Richard M. Gold Ph.D., 2007

   

The Solar Food Dryer:
How to Make Your Own Low-Cost, High Performance, Sun-Powered Food Dehydrator

by Eben Fodor, 2006

   
 
Click on image for more information
 

All About Wine Cellars
by Howard G. Goldberg, 2004

   

Where's the Wheat?
Food Storage
Your Family Will Eat

by Juli Brown, 2003

   

Home Food Dehydrating: Economical "Do-It-Yourself" Methods for Preserving, Storing & Cooking
by Jay Bills, Shirley Bills, 1999

   

Keeping Food Fresh:
Old World Techniques
& Recipes

by Claude Aubert, 1999

   

Your Guide
to Emergency Home Storage

by Alan K. Briscoe, 1999

   

Food Storage for the Clueless
by Clark L. Kidd, Kathryn H. Kidd, 1999

   

Cold Storage
for Fruits & Vegetables:
Storey Country Wisdom

by John Storey, Martha Storey, 1997

   

Food Storage Stbility
by Irwin A. Taub, R. Paul Singh, 1997

   

The Busy Person's
Guide to Preserving Food:
Easy Step-by-Step Instructions for Freezing, Drying,
and Canning

by Janet Chadwick, 1995

   

Putting Food By
by Janet Greene, 1992

   

How to Dry Foods
by Deanna Delong, 1992

   

Root Cellaring:
Natural Cold Storage
of Fruits and Vegetables

by Mike and Nancy Bubel, 1991

   

Build Your Own
Underground Root Cellar

by Phyllis Hobson, 1983

   

David Knapp's Hybrid Pantry Concept
Drawn by Leonard Jones, P.E.

The wall on the left is a tire wall for our 10,000 gallon cistern (round, insulated on outside pantry wall side). The bags on the right are filled with local sandy soil. The bags above are filled with scoria. The pantry will be covered in 3 layers of 4 - 6 mill plastic before backfilling with local soil. Not shown in the berm 12 inches from the surface is a 12 inch layer of scoria and another vapor barrier. That should keep the berm a bit warmer for us in winter and the pantry should stay closer to that 45F-55F ideal (in theory).

LINKS

tribwatch.com extensive article about root cellars

howtogardenadvice.com has detailed infoprmation about how to dehydrate vegetables.

Disclaimer Of Liability And Warranty
I specifically disclaim any warranty, either expressed or implied, concerning the information on these pages. Neither I nor any of the advisor/consultants associated with this site will have liability for loss, damage, or injury, resulting from the use of any information found on this, or any other page at this site. Kelly Hart, Hartworks, Inc.

 

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