Cooking / Daily cooking / Methods / Canning & Preserving

The Big Book of Preserving the Harvest

by Carol W. Costenbader

Learn how to preserve the season's bounty in this classic primer on drying, freezing, canning, and pickling techniques. You'll learn everything you need to know to stock your pantry with fruits, vegetables,...

Pickling and Preserving: The Foxfire Americana Library (3)

by Inc. Foxfire Fund

Out of the kitchens and cupboards of Appalachia comes a warmhearted collection of tried-and-true methods for pickling and preserving fruits and vegetables. Part history, part practical recipe book, here homegrown...

Cooking in the Moment

by Andrea Reusing

"If there’s one thing Reusing understands, it’s the power of a remarkable ingredient." – O Magazine

"[A] must-have title for both new and experienced cookes." --Publisher's Weekly (Starred Review)

“Her...

A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game

by Wilbur Eastman

This no-nonsense guide to canning, freezing, curing, and smoking meat, fish, and game is written in down-to-earth, informative, everyday language. The third edition of this perennial bestseller is completely...

The Beginner's Guide to Preserving Food at Home: Easy Techniques for the Freshest Flavors in Jams, Jellies, Pickles, Relishes, Salsas, Sauces, and Fro

by Janet Chadwick

A wonderful thing is happening in home kitchens. People are rediscovering the joys of locally produced foods and reducing the amount of the grocery budget that's spent on packaged items, out-of-season produce,...

Favorite Pickles & Relishes: Storey's Country Wisdom Bulletin A-91

by Andrea Chesman

Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles...

Put 'em Up!: A Comprehensive Home Preserving Guide for the Creative Cook, from Drying and Freezing to Canning and Pickling

by Sherri Vinton

PRESERVING IS BACK, AND IT'S BETTER THAN EVER. Flavors are brighter, batch sizes are more flexible, and modern methods make the process safer and easier. Eating locally is on everybodys mind, and nothing is...

Root Cellaring: Natural Cold Storage of Fruits & Vegetables

by Mike Bubel & Nancy Bubel

Anyone can learn to store fruits and vegetables safely and naturally with a cool, dark space (even a closet!) and the step-by-step advice in this book.

Put 'em Up! Fruit: A Preserving Guide and Cookbook: Creative Ways to Put 'em Up, Tasty Ways to Use 'em Up

by Sherri Brooks Vinton

A preserving guide and cookbook all in one! This creative collection has 80 inventive recipes for preserving 18 kinds of fruit, from apples, blackberries, blueberries, and cherries to cranberries, lemons, quince,...

Asian Pickles: Korea: Recipes for Spicy, Sour, Salty, Cured, and Fermented Kimchi and Banchan

by Karen Solomon

A DIY guide to making the salty, sweet, tangy, and spicy pickles of Korea, featuring 15 recipes ranging from traditional kimchi to new favorites with innovative ingredients and techniques.

For Asian food...

Making Traditional and Modern Chutneys, Pickles and Relishes: A Comprehensive Guide

by JEREMY HOBSON & Philip Watts

Chutneys, pickles and relishes are important forms of preserved food that can bring life and richness to any meal, be it a simple lunch or an exotic dinner. Commercially, they form a multi-million pound industry...

Better Homes and Gardens You Can Can: A Guide to Canning, Preserving, and Pickling

by Better Homes and Gardens

A comprehensive beginner's guide to home canning and preserving, complete with tasty recipes!

Preserving your own fruits and vegetables is an affordable and sustainable way to sweeten your pantry with delicious...

Better Homes and Gardens Can It!

by Better Homes and Gardens

A complete, step-by-step guide to fresh flavors for home canning and preserving

Home canning and preserving is growing in popularity every day. It's easy and a great way to get the most from your backyard garden...

The Farmer's Wife Guide to Fabulous Fruits and Berries: Growing, Storing, Freezing, and Cooking Your Own Fruits and Berries

by Barbara Doyen

This book gives advice on growing your favorite fruits and berries, and then provides ample instruction on how to prepare or preserve the results. The perfect resource for both beginners and experts in America's...

Mary Bell's Comp Dehydrator Cookbook

by Mary Bell & Evie Righter

Far from being a fad, food dyhydrating is one of the most ancient, effective, and nutritous ways of preserving food. Now, at last, there is a book that teaches absolutely everything there is to know about using...

Canning and Preserving for Dummies

by Amelia Jeanroy

Everything you need to know to can and preserve your own food

With the cost of living continuing to rise, more and more people are saving money and eating healthier by canning and preserving food at home. This...

The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi

by Lauryn Chun & Olga Massov

A DIY cookbook for crafting and cooking with kimchi at home, building on the pungent Korean Pickle's recent rise to stardom among top chefs, adventurous eaters, and connoisseur's of fermented, live-culture foods....

Asian Pickles: Japan: Recipes for Japanese Sweet, Sour, Salty, Cured, and Fermented Tsukemono

by Karen Solomon

A DIY guide to making the salty, sweet, tangy, and sometimes spicy pickles of Japan, featuring 16 recipes for traditional tsukemono as well as new favorites with innovative ingredients and techniques.

For...

Preserving

by Pat Crocker

Preserve it!

A comprehensive guide to canning and freezing

Home canning and freezing are time-honored kitchen skills that are being rediscovered by a new generation of Americans—both for the pleasure of performing...

Preserving Wild Foods: A Modern Forager's Recipes for Curing, Canning, Smoking & Pickling

by Raquel Pelzel & Matthew Weingarten

Salted sardines with coriander and thyme. Crab apple mostarda. Instant samphire pickles. Speckled tea eggs with star anise and ginger. Dandelion jelly. Pickled chanterelle mushrooms. Blueberry-maple spoon fruit....