Books

A Selection of Books on Canning

Ball Complete Book of Home Preserving, Judi Kingry and Lauren Devine

The Beginner’s Guide to Preserving Food at Home: Easy Techniques for the Freshest Flavors in Jams, Jellies, Pickles, Relishes, Salsas, Sauces, and Frozen and Dried Fruits and Vegetables, Janet Chadwick

The Big Book of Preserving the Harvest: 150 Recipes for Freezing, Canning, Drying and Pickling Fruits and Vegetables, Carol W. Costenbader

Canning and Preserving for Dummies, Amelia Jeanroy and Karen Ward

Canning and Preserving Your Own Harvest: An Encyclopedia of Country Living Guide, Carla Emery and Lorene Edwards Forkner

The Complete Book of Small-Batch Preserving: Over 300 Recipes to Use Year-Round, Ellie Topp and Margaret Howard

Complete Guide to Home Canning and Preserving, US Dept. of Agriculture

Falling Cloudberries: A World of Family Recipes, by Tessa Kiros

How to Store Your Garden Produce, by Piers Warren

Jam It, Pickle It, Cure It: And Other Cooking Projects, Karen Solomon

The Joy of Jams, Jellies, and Other Sweet Preserves: 200 Classic and Contemporary Recipes Showcasing the Fabulous Flavors of Fresh Fruits, Linda Ziedrich

The Joy of Pickling, Revised Edition: 250 Flavor-Packed Recipes for Vegetables and More from Garden or Market, Linda Ziedrich

Mes Confitures: The Jams and Jellies of Christine Ferber, Christine Ferber

My New Orleans: The Cookbook, Chef John Besh

Pickled: Vegetables, Fruits, Roots, More–Preserving a World of Tastes and Traditions , Lucy Norris and Elizabeth Watt

Preserved, Nick Sandler

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

Preserving Summer’s Bounty: A Quick and Easy Guide to Freezing, Canning, and Preserving, and Drying What You Grow, Rodale Food Center and Susan McClure

Putting Food By, Janet Greene, Ruth Hertzberg, Beatrice Vaughan

Stocking Up III, Carol Hupping & staff at Rodale Food Ctr

Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods, Mary Anne Dragan

Wild Fermentation, by Sandor Katz

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