Have you always wanted to can food, but don't know where to start? These canning cookbooks will help you find techniques and canning recipes that will work for you.

  • BEST OF BRIDGE HOME PRESERVING

    Home canning provides year-round the pleasure of eating natural, delicious produce from the garden or local markets. Preserving food is modern, practical, and simple, especially when using tried-and-true recipes from Best of Bridge. The outstanding variety of recipes includes jams and spreads, conserves, fruit butters, marmalades, chutneys, pickles, relishes, ketchups, sauces, and salsas. These recipes cover the gamut in flavors from simple to spectacular. There’s something for every region and climate nationwide.

    Item: 7992
  • PUT 'EM UP! PRESERVING ANSWER BOOK

    In this handy Q&A reference, she answers 399 of the most commonly asked questions about canning, pressure canning, refrigeration, freezing, drying and fermentation, including how to apply these techniques to specific fruits and vegetables.

    Item: 7112
  • 52 UNIQUE TECHNIQUES FOR STOCKING FOOD FOR PREPPERS

    Are you and your family self-reliant? Will you be able to provide for them and keep them safe? The best way to prepare for the future is not through fancy tools and gadgets; it’s experience and knowledge that will best equip you to handle the unexpected. However, it doesn’t matter how prepared you are for disaster, if you run out of food you will soon run out of time.

    Everyone begins somewhere, especially with learning how to stock your pantry for an indefinite period of time. In 52 Unique Techniques for Stocking Food for Preppers, you’ll find a project for every week of the year, designed to teach you the fundamentals of canning and preserving any sort of food as safely as possible.

    Self-reliance isn’t about building a bunker and waiting for the end of the world. It’s about making sure you have enough food to feed your family should the worst happen. 52 Unique Techniques for Stocking Food for Preppers is the ultimate instructional guide to preparing food and making sure that it keeps. It‘s a must-have book for those with their eye on the future.

    Item: 8289
  • A GUIDE TO CANNING FREEZING CURING/SMOKING MEAT FISH GAME

    In this 231 page book, you'll find complete pickling method descriptions for meat and fish, a discussion of the pros and cons of home preserving, as well as many tips and shortcuts.

    Today, more than ever before, our society is seeking ways to live more conscientiously. To help bring you the very best inspiration and information about greener, more sustainable lifestyles, Mother Earth News is recommending books to its readers. For more than 30 years, Mother Earth News has been North America’s “Original Guide to Living Wisely,” creating books and magazines for people with a passion for self-reliance and a desire to live in harmony with nature.

    Item: 1588
  • ASIAN PICKLES: SWEET, SOUR , SALTY, CURED, & FERMENTED PRESERVES

    This DIY guide introduces the unique ingredients and techniques used in Asian pickle-making, including a vast array of quick pickles for the novice pickler and numerous techniques that take more adventurous cooks beyond the basic brine. With fail-proof instructions, a selection of helpful resources, and more than 75 of the most sought-after pickle recipes from the East (Korean Whole Leaf Cabbage Kimchi, Japanese Umeboshi, Chinese Preserved Vegetable, Indian Coconut-Cilantro Chutney, Vietnamese Daikon and Carrot Pickle, and more), Asian Pickles is your passport to explore this region’s preserving possibilities.

    Item: 8923
  • BALL CANNING BACK TO BASICS: A FOOLPROOF GUIDE TO CANNING JAMS, JELLIES, PICKLES, AND MORE

    If you can boil water, you can make your own delectable jams and jellies. Ball Canning Back to Basics focuses on the building-block techniques for learning water-bath canning, as well as easy, classic recipes every canner should know.

    Each preserving method is thoroughly explained with beginner-friendly tutorials and step-by-step photographs highlighting key steps. Learn to capture the sweet, ripe flavors of your favorite fruits and vegetables with 100 approachable, versatile recipes for the modern pantry, plus get simple variation ideas for low-sugar and flavor change-ups.

    Item: 8942
  • BALL COMPLETE BOOK OF HOME PRESERVING

    Ball Home Canning Products are the gold standard in home preserving supplies, the trademark jars on display in stores every summer from coast to coast. Now the experts at Ball have written a book destined to become the bible of home preserving.

    As nutrition and food quality has become more important, home canning and preserving have increased in popularity for the benefits they offer:

    • Cooks gain control of the ingredients, including organic fruits and vegetables
    • Preserving foods at their freshest point locks in nutrition
    • The final product is free of chemical additives and preservatives
    • Store-bought brands cannot match the wonderful flavor of homemade
    • Only a few hours are needed to put up a batch of jam or relish
    • Home preserves make a great personal gift any time of year

    These 400 innovative and enticing recipes include everything from salsas and savory sauces to pickling, chutneys, relishes and, of course, jams, jellies, and fruit spreads, such as:

    • Mango-Raspberry Jam, Damson Plum Jam
    • Crab Apple Jelly, Green Pepper Jelly
    • Spiced Red Cabbage, Pickled Asparagus
    • Roasted Red Pepper Spread, Tomatillo Salsa
    • Brandied Apple Rings, Apricot-Date Chutney

    The book includes comprehensive directions on safe canning and preserving methods plus lists of required equipment and utensils. Specific instructions for first-timers and handy tips for the experienced make the Ball Complete Book of Home Preserving a valuable addition to any kitchen library.

    About the authors: Judi Kingry and Lauren Devine have between them 20 years of experience in the preserving industry. They are both employed by Jarden Home Brands.

    Item: 5473
  • BEYOND CANNING

    In Beyond Canning, Autumn Giles has packed the pages with creative preserved foods and preserving techniques. You'll use herb-infused vinegar to make a shrub, explore the science of maceration for the sake of better preserves, step up to the air-locked mason jar for worry-free ferments, master simple ratios for inventing your own small-batch creations, and much more. The 70 recipes feature flavors and textures that are equally inventive.

    Item: 7948
  • CAN IT & FERMENT IT

    Welcome to the world of produce preservation. In Can It & Ferment It, blogger and preservation enthusiast Stephanie Thurow brings the canning and fermenting communities together by offering recipes that work for both canning and fermenting. For a first-timer to the advanced preservationist, Can It & Ferment It shows canners and fermenters alike how they can have the best of both worlds.

    Thurow explains the differences between the canning and fermentation processes, emphasizes the importance of using local and organic produce, describes canning and fermenting terminology and the supplies needed for both methods, and offers more than 75 fun and easy recipes for every season. Readers will learn how to preserve each fruit or vegetable in two different ways; each can be enjoyed water bath-canned or as a healthy, probiotic-rich ferment.

    Recipes in this helpful guide include strawberry chutney, the perfect garlic dill pickle, spring onion kimchi, cinnamon-honey apple butter, and more!

    Item: 9572
  • CANNING, PICKLING AND FREEZING WITH IRMA HARDING

    Urban farmers, foodies and cooking enthusiasts of all ages are taking matters into their own hands when it comes to food preservation. For those wanting to preserve garden-fresh vegetables at home, Canning, Pickling and Freezing with Irma Harding offers modern techniques and tasty recipes from heartland farms. In Canning, Pickling and Freezing with Irma Harding, writer Marilyn McCray leads readers through step-by-step techniques for preserving fresh foods and offers great tips for preparing tasty recipes provided by food artisans, chefs and farms from across the country. The book not only explains canning, pickling and freezing, but goes further to cover smoking and curing of fresh fruits, vegetables and meats as well.

    Readers are guided through the book by Irma Harding, a fictional spokesperson for appliances produced by International Harvester during the 1950s. The book features vintage art and photographs of Irma back in the day, as well as a brief history of Irma and her ever-so-collectible vintage appliances and memorabilia. Most important, this cookbook is packaged with timeless step-by-step techniques and tasty, interesting recipes.

    Item: 7347
  • FOOD IN JARS

    Popular food blogger Marisa McClellan takes you through all manner of food in jars, storing away the tastes of all seasons for later. Basics like jams and jellies are accompanied by pickles, chutneys, conserves, whole fruit, tomato sauces, salsas, marmalades, nut butters, seasonings, and more. Small batches make them easy projects for a canning novice to tackle, and the flavors of vanilla bean, sage, and pepper will keep more experienced jammers coming back for more.

    Sample some Apricot Jam and Rhubarb Syrup in the spring, and then try your hand at Blueberry Butter and Peach Salsa in the summer; Dilly Beans and Spicy Pickled Cauliflower ring in the fall, while Three-Citrus Marmalade and Cranberry Ketchup are the harbingers of winter.

    Stories of wild blackberry jam and California Meyer lemon marmalade from McClellan’s childhood make for a read as pleasurable as it is delicious; her home-canned food—learned from generations of the original “foodies”—feeds the soul as well as the body in more than 100 recipes.

    Item: 6068
  • GROW GREAT GRUB: ORGANIC FOOD FROM SMALL SPACES

    Grow Great Grub packs in tips and essential information about:

    - Choosing a location and making the most of your soil (even if it’s less than perfect)
    - Building a raised bed, compost bin and self-watering container using recycled materials
    - Keeping pests and diseases away from your plants — the toxin-free way
    - Growing bountiful crops in pots and selecting the best heirloom varieties
    - Cultivating hundreds of plants, from blueberries to Thai basil, to the best tomatoes you’ll ever taste
    - Canning and preserving to make the most of your garden’s generosity
    - Growing and building projects that are green-friendly, cost-saving, smart and stylish
    - And much more!

    Whether you’re looking to eat on a budget or simply experience the pleasure of picking tonight’s meal from right outside your door, this is the must-have book for small-space gardeners — no backyard required.

    About the author: Gayla Trail is the creator of the acclaimed gardening website yougrowgirl.com. Her work as a writer and photographer has appeared in publications including The New York Times, Newsweek, Budget Living and ReadyMade. A resident of Toronto, she has grown a garden on her rooftop for more than 10 years.

    Item: 4907
  • HOMEGROWN PANTRY

    Now that you’ve mastered gardening basics, you want to enjoy your bounty year-round, right? Homegrown Pantry picks up where beginning gardening books leave off, with in-depth profiles of the 55 most popular crops — including beans, beets, squash, tomatoes, and much more — to keep your pantry stocked throughout the year. In-depth profiles highlight how many plants to grow of each crop for a year’s worth of eating, and which storage methods work best for specific varieties. Author Barbara Pleasant culls tips from decades of her own gardening experience and from growers across North America to offer planting, care, and harvesting refreshers for every region and each vegetable.

    Item: 8278
  • MASON JAR LUNCHES

    Mason Jar Lunches features 50 pretty, portable packed lunches, including delicious soups, salads, and pastas. Packing your lunch is one of the best ways to eat healthy and save money. But preparing and packing a lunch isn’t always easy. Mason jars are the perfect solution: They’re durable, adorable, and keep your food sealed and fresh. Packed with full-color photos of each recipe, this book is as gorgeous as the layered lunches themselves. Mason Jar Lunches goes beyond the popular mason jar salad recipes to include a variety of hot and cold meals.

    Item: 8891
  • MOTHER EARTH NEWS GARDEN TO TABLE SET

    Growing and preparing your own fresh, healthy food for your table is simpler than ever with the Garden to Table Set. Mother Earth News and Capper’s Farmer have compiled five special guides to get you growing, raising and cooking your own organic food. Learn everything about organic gardening and raising chickens, growing and cooking with herbs, and how to bake and cook all the foods you’ve grown.

    This set includes:

    Mother Earth News Guide to Organic Gardening
    There is so much benefit to an organic garden, and with this guide, you’ll learn all the hacks to produce your own. These articles will teach you how to maintain a weedless organic garden, how to store fresh vegetables, how to transplant your garden, and how you can build better soil with (free!) organic fertilizer, among other valuable articles.

    Mother Earth News Guide to Growing Your Own Food
    Growing your food is so much more than having a garden. Learn how to naturally produce everything you put on the table with the 7th Edition of Mother Earth News Guide to Growing Your Own Food. Articles include information on how to raise chickens for meat, keep bees naturally, get the best eggs from your backyard chickens, grow amazing tomatoes in your own backyard, and more! With this guide, get 35 tips, tricks and recipes to help you eat better and save money.

    Mother Earth News Guide to Growing Herbs
    With Mother Earth News Guide to Growing Herbs, you’ll get 109+ tips for growing all kinds of herbs for healing and cooking. Keep fresh herbs year-round with articles about organic gardening and indoor winter herb gardens. Learn hacks to grow the freshest, most bountiful herbs in the best climates and soil and how to store these herbs for use throughout the year. Includes 18 recipes for using your favorite herbs.

    Mother Earth News Guide to Cooking with Herbs
    After you’ve grown your own herbs at home, learn how to use them with Mother Earth News Guide to Cooking with Herbs for flavorful recipes and tips. With 99+ tips and 75+ recipes, this guide is full of everything herb. Learn how to grow, harvest, and dry herbs and spices, create beverages and seasoning blends, and learn uses for mint, basil, dill, horseradish and more.

    Capper’s Farmer Guide to Cooking from Scratch
    Ditch the over-processed, store-bought meals and treats from the grocery store and learn how to make your own fresh, delicious meals from scratch! Put it all together with the last guide in the set with the fresh ingredients you’ve already learned to grow and store. Cook and bake from scratch with this guide with articles teaching you how to churn butter, bake bread, freeze garden produce, bake sweet or savory pies, make pickles and sauerkraut, and many more with Capper’s Farmer Cooking from Scratch.

    Item: 8333
  • NATURALLY SWEET FOOD IN JARS

    Naturally Sweet Food in Jars provides guidance for preserving for today’s health-conscious audience. The inventive spreads, dips, pickles and whole fruits in McClellan’s third preserving book use only unrefined sweeteners such as maple sugar and syrup, coconut sugar, dates, agave, honey, and dried fruits and juices … and less of them.

    Item: 7880
  • PICKLE-PRO VEGETABLE FERMENTING LID REGULAR SIZE 3 PACK

    Reap the benefits of preserving your food the natural way with the Pickle-Pro setup! Yes, you can make pickles and sauerkraut, and that is just the start. Lacto-ferment all your veggies and fruits into delicious foods that are better for your health.

    The product uses a hard plastic lid that is BPA-free! (Remember, the harder the plastic the less it can gas off any of its chemicals.)

    Pickle-Pro allows you to provide your own jars! The lids fit any regular-mouth quart or half-gallon canning jars! The Pickle-Pro provides the lid with airlock and a rubber seal; you provide the glass jars and the ring to secure it to the jar. No muss, no fuss, no broken jars in transit. Now, when your bounty is fermented, all you do is remove the Pickle-Pro setup and seal your jar with a regular metal canning lid.

    Item: 8889
  • PICKLE-PRO VEGETABLE FERMENTING LID WIDE SIZE 3 PACK

    Reap the benefits of preserving your food the natural way with the Pickle-Pro setup! Yes, you can make pickles and sauerkraut, and that is just the start. Lacto-ferment all your veggies and fruits into delicious foods that are better for your health.

    The product uses a hard plastic lid that is BPA-free! (Remember, the harder the plastic the less it can gas off any of its chemicals.)

    Pickle-Pro allows you to provide your own jars! The lids fit any wide-mouth canning jars! The Pickle-Pro provides the lid with airlock and a rubber seal; you provide the glass jars and the ring to secure it to the jar. No muss, no fuss, no broken jars in transit. Now, when your bounty is fermented, all you do is remove the Pickle-Pro setup and seal your jar with a regular metal canning lid.

    Item: 8907
  • PREPPER'S COMMUNICATION HANDBOOK

    The ultimate guide to acquiring, assembling, and using lifesaving emergency communication systems, this book includes in-depth information on operating ham radios, walkie-talkies, shortwave radios, and citizens band (CB) radios. When disaster strikes, calls, texts and emails don’t work. After 9/11, Hurricane Katrina, and Hurricane Sandy, cell phones were rendered useless when transmission towers were destroyed and networks became overloaded. Having an alternative way of reaching family and loved ones at these critical moments is essential. With this guide, learn the best tips, tricks, and expert secrets for surviving when phones and the internet fail. This comprehensive guide covers everything needed to be fully prepared for when the grid goes down.

    Item: 8896
  • PRESERVING BY THE PINT

    Marisa McClellan was an adult in a high-rise in Philadelphia when she rediscovered canning, and found herself under the preserving spell. She grew accustomed to working in large batches because most "vintage" recipes are written to feed a large family, or to use up a farm-size crop. Increasingly, however, she found that smaller batches suited her life better. Working with a quart, pound, pint or bunch of produce (and not a bushel) allows for dabbling in preserving without committing a whole shelf to storing a single type of jam.

    Preserving by the Pint is meant to be a guide for saving smaller batches from farmers markets and produce stands-preserving tricks for stopping time in a jar. McClellan's recipes offer tastes of unusual preserves like Blueberry Maple Jam, Mustardy Rhubarb Chutney, Sorrel Pesto, and Zucchini Bread and Butter Pickles. Organized seasonally, these pestos, sauces, mostardas, chutneys, butters, jams, jellies and pickles are speedy, too: Some take under an hour, leaving you more time to plan your next batch.

    Item: 7145

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