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.

  • BALL COMPLETE BOOK OF HOME PRESERVING

    400 innovative and enticing recipes including everything from salsas and savory sauces to pickling, chutneys, relishes and of course, jams, jellies, and fruit spreads. From the experts, the new bible in home preserving.

    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
  • 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
  • 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
  • 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
  • PUT 'EM UP!

    The step-by-step instructions in Put 'em Up will have the most timid beginners filling their pantries and freezers with the preserved goodness of summer in no time. An extensive Techniques section includes complete how-to for every kind of preserving: refrigerating and freezing, air- and oven-drying, cold- and hot-pack canning, and pickling. And with recipe yields as small as a few pints or as large as several gallons, readers can easily choose recipes that work for the amount of produce and time at hand.

    Real food advocate Sherri Brooks Vinton offers recipes with exciting flavor combinations to please contemporary palates and put preserved fruits and vegetables on dinner-party menus everywhere. Pickled Asparagus Wasabi Beans are delicious additions to holiday relish trays; Sweet Pepper Marmalade perks up cool-weather roasts; and Berry Bourbon is an unexpected base for a warming cocktail.

    The best versions of tried-and-true favorites are all here too. Bushels of fresh-picked apples are easily turned into applesauce, dried fruit rings, jelly, butter, or even brandy. Falling-off-the-vine tomatoes can be frozen whole, oven dried, canned, or made into a tangy marinara. Options for pickling cucumbers range from Bread and Butter Chips and Dills Spears to Asian Ice-Box Pickles. There's something delicious for every pantry!

    Recommended Product for Wiser Living: 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 readers. For 40 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: 4560
  • PUT 'EM UP! FRUIT

    It contains 80 inventive recipes for preserving all kinds of fruit, from apples, berries and cherries to lemons, quince and tomatoes, and it also brings together 80 recipes for using those preserves (or store-bought jars) in main dishes, side dishes, desserts and cocktails.

    Item: 6669
  • PUT 'EM UP! FRUIT & PUT 'EM UP! KIT

    The step-by-step instructions in Put 'em Up will have the most timid beginners filling their pantries and freezers with the preserved goodness of summer in no time. An extensive techniques section includes complete how-to instruction for every kind of preserving: refrigerating and freezing, air- and oven-drying, cold- and hot-pack canning, and pickling. And with recipe yields as small as a few pints or as large as several gallons, readers can easily choose recipes that work for the amount of produce and time at hand. Put ’em Up! FRUIT is a preserving guide and cookbook all in one! It contains 80 inventive recipes for preserving all kinds of fruit, from apples, berries, and cherries to lemons, quince, and tomatoes, and it also brings together 80 recipes for using those preserves (or store-bought jars) in main dishes, side dishes, desserts, and cocktails. Make Quick Peach Jam and then use it to make mouthwatering Sweet and Sour Chicken, or cook up Grapefruit and Sultana Conserve and incorporate it in Sautéed Greens with Grapefruit Dressing. The flavors are fresh and contemporary, and the instructions are thorough and easy to follow. Putting up the harvest has never been so delicious!

    Item: 8712
  • THE BIG BOOK OF PRESERVING THE HARVEST

    Step-by-step illustrated instructions, informative charts and a host of delicious recipes make this an indispensable kitchen reference. Covers freezing, canning, drying and pickling produce fresh from the market or garden.

    Item: 1493

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