An ebook by Ruby Jarrett
Ruby's Jar Pantry
Recipes from the Layover for First-Class Flavor at a Coach-Class Price. Sauerkraut, kimchi-style napa, dill pickles, preserved lemons, kombucha and sourdough, each one from a tested recipe, with my safety briefing and the receipt for every jar.
$12.00
$12 until November 12, 2026, then $19 · 30-day money-back guarantee · Read online or as a PDF
- Twenty chapters in five parts
- Every recipe names its tested source
- Safe-or-toss rules for every jar
- 30-day money-back guarantee
Grandma's shelf, with the receipts
Bernadette sells a pint of sauerkraut at the farmers market for fourteen dollars. Mine costs about two. The difference is cabbage, salt, a jar and a few weeks on the counter, and this book gives you all of it, with the recipe written down by the people who tested it.
I went looking for a tested recipe for every jar I make on the channel. Where I found one, it's in here with its own amounts, salt, temperature and time, and the source named so you can check it yourself. Where I couldn't find one, I left the jar out and told you why.
Honey, the store is charging you for water.
What's in the jars
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Sauerkraut three ways: a 5-pound crock batch (National Center), a quart-jar small batch and a red-cabbage kraut (Oregon State).
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Golden sauerkraut with ginger, turmeric and garlic (University of Illinois Extension).
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Napa kimchi-style, about 3 cups at a time (Oregon State).
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Fermented dill pickles by the gallon (National Center).
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Preserved lemons or limes (UC Master Food Preservers, with Clemson's notes).
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Kombucha by the gallon, and four ways to serve it (National Center).
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A sourdough starter, its weekly feeding and one loaf (Illinois and Colorado State).
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A ginger ale made with store-bought yeast in a plastic bottle (University of Illinois Extension).
Every recipe names its source. None of these organizations reviewed or endorsed the book.
What's inside
A welcome, twenty chapters in five parts, and a back section with the glossary, every source, an index and three printables.
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01
Part 1 · Boarding
1 The Cabin Check: equipment and clean jars. 2 Ruby's safety briefing: salt by weight, under the brine, temperature, time and pH.
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02
Part 2 · Soda Service
3 Grandma's ginger bug and ginger soda: Opal's story and the Illinois ginger ale. 4 Five flavors from one bug, and more. 5 Tepache: Doña Rosa's peel pot. 6 Kombucha: a tested tea service. 7 Sourdough starter: keeping one living jar.
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03
Part 3 · Salt and Jar
8 Salt-and-jar vegetables: the method the tested recipes share. 9 Sauerkraut: Bernadette's $14 jar beaten. 10 Kimchi-style: Halmeoni Kim's three layovers. 11 Brined pickles. 12 Lalla Fatima's lemons. 13 Fermented hot sauce.
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04
Part 4 · Keeping, Fixing, Tossing
14 Keeping without a fridge, honestly. 15 Troubleshooting, jar by jar. 16 Safe or toss, with a card for the cupboard door.
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05
Part 5 · The Receipt and the Calendar
17 The receipt: store price against home price for every recipe. 18 Winter pantry: six jars. 19 The 30-day flight plan. 20 Thank you for flying Ruby.
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06
The back of the book
Glossary, sources recipe by recipe, an index, and printables: a jar label, a jar log and a sauerkraut salt worksheet.
Held at the gate
Some jars you've seen me make on the channel aren't printed in this book. When I sat down to write them out, I went looking for a tested recipe for each one, the exact vegetable, the exact salt, the exact time. For some of them I couldn't find one. A general brine guide isn't a recipe, and a lab handout isn't a tested recipe either.
So those jars are held at the gate. You'll see a short note in each chapter telling you which ones and why. I'd rather hand you a thinner book than a recipe I can't stand behind. When a tested source turns up, they'll board.
Tested recipes, plain safety
Every printed recipe follows a published recipe from the National Center for Home Food Preservation or a university extension service, and names it. The kombucha, the crock sauerkraut and the dill pickles were tested in the lab by the National Center; the rest are recipes an extension service published for home cooks. Each fridge time is the source's own limit, never a promise.
No cures, no remedies, no health claims: I'm a cook, not a doctor. If you have a health condition, ask yours. Homemade sodas and kombucha can have a little alcohol, more the longer and warmer they sit: not for kids, not for pregnancy, and not for anyone avoiding alcohol.
When in doubt, throw it out. A jar is cheap; you are not.
Who it's for, and who it isn't
For you if
- You've watched a jar video and want the recipe written down by people who tested it.
- You'd like to start one jar tonight, a quart of sauerkraut or a gallon of kombucha, and add more as you go.
- You want plain rules for when a jar is fine and when the whole batch goes.
- You like a good story with your recipe, and honest cost math.
Not for you if
- You want my ginger-bug sodas, tepache, mixed crock vegetables or hot sauce as recipes. They're held at the gate until a tested source exists.
- You want health advice. This is a cookbook.
- You want canning or jars that keep on a shelf. Every recipe here ends in the refrigerator.
Meet Ruby
Ruby Jarrett is 62 and spent 35 years as an international flight attendant with Silverwing Airways. On her layovers she talked her way into grandmothers' kitchens in Seoul, Kyiv, Bavaria, Marrakech and a dozen other cities. Now she's grounded on a farmhouse in East Tennessee with jars on every shelf and an orange cat named Cabbage.
Ruby Jarrett is an AI-generated fictional character. Her stories are tall tales; the recipes are real, and each one names its source. Silverwing Airways is fictional.
Ruby's Jar Pantry
Get the book
One payment, yours to keep: $12 until November 12, 2026, then $19. Your copy opens on this site as soon as you've paid, and it stays on your My Products page.
- Twenty chapters in five parts, plus the welcome and the back of the book
- Sauerkraut three ways, golden sauerkraut and napa kimchi-style
- Fermented dill pickles and preserved lemons or limes
- Kombucha, a sourdough starter and loaf, and the Illinois ginger ale
- Every recipe with its tested source named
- My safety briefing, troubleshooting and a safe-or-toss card
- The receipt: store price against home price for every jar
- A 30-day flight plan and a winter pantry calendar
- Printable jar label, jar log and sauerkraut salt worksheet
- Read online or download the PDF
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30-day money-back guarantee
The 30-day guarantee
Read it and make a jar or two. If the book isn't for you, ask for a refund through the contact page within 30 days of purchase and you'll have your money back. No hard feelings, sugar.
Questions
What exactly do I get?
The whole book: a welcome, twenty chapters in five parts, and a back section with a glossary, every source recipe by recipe, an index and three printables. It runs to about 36,000 words.
Are the recipes tested?
Every printed recipe follows a published recipe from the National Center for Home Food Preservation or a university extension service, and names it so you can read the original. The kombucha, the crock sauerkraut and the dill pickles were lab-tested by the National Center; the rest are extension-published recipes for home cooks. None of these organizations reviewed or endorsed the book.
Is my ginger bug soda in it?
No. I couldn't find a tested recipe for a wild ginger bug, so the bug and the fruit sodas made from it are held at the gate. Chapter 3 tells Grandma Opal's story and prints a tested ginger ale from the University of Illinois Extension instead, made with store-bought yeast in a plastic bottle. My free Boarding Pass shows how I make my bug, and it isn't a tested recipe.
What about tepache, hot sauce and the crock vegetables?
Held at the gate too, for the same reason. Each chapter tells the story and says why. When a tested recipe turns up, it boards, and the updated book shows up on your My Products page at no charge.
Is this health advice?
No. No cures, no remedies, no health claims. I'm a cook, not a doctor; if you have a health condition, ask yours.
How much is it?
$12 until November 12, 2026, then $19. One payment, and nothing renews.
How do I read it?
Your copy opens on this site straight after payment. Read it on your phone or computer, or download the PDF and print the pages you want for the fridge. It stays on your My Products page, and your receipt email links back to it.
What if it isn't for me?
Ask for a refund through the contact page within 30 days of purchase, and you'll have your money back. See the Refund Policy.
Can I start free?
Yes. The Boarding Pass is my free 7-day checklist for a first homemade ginger soda.
Is Ruby real?
No. Ruby Jarrett is an AI-generated fictional character. Her stories are tall tales; the recipes are real, and each one names its source.
Not ready for the whole pantry? Start with one jar, free.
The Boarding Pass is my free 7-day checklist for a first homemade ginger soda, the way I make it. It isn't a tested recipe, so it comes with my safety briefing.
By signing up you agree to receive emails from Ruby Jarrett at Ruby's Jars: your free copy of The Boarding Pass, a few short emails to see you through your first week of soda, and occasional offers for her ebook. Unsubscribe any time.
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Under the brine, everything's fine.
Pick one tested jar, start it tonight, and let the book walk you through the rest.
$12 until November 12, 2026, then $19 · 30-day money-back guarantee
Ruby Jarrett is an AI-generated fictional character; her stories are tall tales, the recipes are real. Silverwing Airways is fictional.