P.O. Box 6356
Traverse City, MI 49696
Phone: 231-631-2171
Email: info@arkseedkits.com

Grateful November

As we enter into the holiday season, we want to take a moment and reflect on our year. Thanksgiving is a great reminder about the power of gratitude – with that in mind, let Ark take this opportunity to say thank you to all of you. We are ecstatic with the number of seeds we were able to disperse this year and further our mission and passion: providing the highest quality heirloom seeds in sustainable storage containers to bring food security and preparedness to our communities. So far this year, we have shipped kits to all 50 states, over 35 countries ensuring preparedness with over 200 million seeds!

As a thank you to our customers, take advantage of our November Special for you or your holiday gift giving – buy 2 all-in-one kits and get a FREE backyard kit!

How did your gardens yield this year? Do you have a surplus of goods? There are several ways you can preserve your hard work throughout the winter months.

Here are some ideas on how to preserve vegetables from the Ark Seed Kits:
Freezing – broccoli, brussel sprouts, carrots, corn, green beans, kale
Canning – tomatoes, cucumbers, beans, peppers
Drying – soup beans, herbs
Cool Storage – potatoes, squash, carrots

Recipe for Dilly Beans

• 6 cups water
• 1 cup pickling salt
• 6 cups distilled white vinegar
• 8 heads fresh dill weed
• ½ cup pickling spice
• ½ cup mustard seed
• 8 dried red chile peppers
• 16 cloves garlic, peeled
• 1 teaspoon alum
• 5 pounds fresh green beans, rinsed and trimmed

1. Sterilize 8 (1 pint) jars in boiling water for at least 5 minutes.
2. Combine the water, pickling salt and vinegar in a large pot, and bring to a boil. When it begins to boil, reduce heat to low, and keep at a simmer while you pack the jars.
3. In each jar place the following: 1 head of dill, 1 tablespoon of pickling spice, 1 tablespoon of mustard seed, 1 dried chile pepper, 2 cloves of garlic, and 1/8 teaspoon of alum. Pack beans into the spiced jars in a standing position.
4. Ladle the hot brine into jars, leaving 1/2 inch of space at the top. Screw the lids onto the jars, and process in a hot water bath for 6 minutes to seal. Store for at least 2 weeks before eating.


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