Do you have excess produce or meat? Home food preservation is easier than you think with our selection of food preservation books.

  • THE PICKLED PANTRY

    With Andrea Chesman's expert guidance, you'll love making these and dozens of other fresh, contemporary recipes for pickling everything from apples to zucchini. Beginners will welcome the simple, low-fuss methods and thorough coverage of the basics, and dedicated home canners will love the large-batch recipes and the stunning variety of flavors.
    Item: 5946
  • THE PREPPER'S CANNING GUIDE

    Affordably stockpile a lifesaving supply of nutritious, delicious, shelf-stable foods. This practical and approachable guide reveals how to amass an emergency food supply filled with your own natural dishes. As a disaster drags on for days, weeks, months, or even years, food scarcity and starvation will fuel people’s desperation. Even preppers will need more than dried beans and rice to survive. With The Prepper’s Canning Guide, learn techniques to take your food storage to the next level.From food safety guidelines to grid failure canning tips, this book will guarantee your family stays safe, secure, and well-fed.

    Item: 8901
  • THE PREPPER'S POCKET GUIDE

    This guide contains 101 easy things you can do to ready your home for a disaster. The simple yet smart projects ensure that any household is prepared for that inevitable day when disaster strikes. From California earthquakes and Rocky Mountain wildfires to Midwest floods and Atlantic hurricanes, millions of people face life-threatening emergencies each year. This handy and helpful book shows readers how easy it is to prepare their home and family for any disaster. By breaking down the many facets of prepping into straightforward steps, this book transforms a seemingly daunting task into easy-to-do, manageable projects. Author Bernie Carr’s unique “survivalist lite” approach requires readers to dedicate little time, money, or space, but provides a big payoff: being fully prepared and self-sufficient.

    Item: 8894
  • THE PRESERVATION KITCHEN

    The first canning manual and cookbook authored by a Michelin-starred chef and restaurant owner, The Preservation Kitchen reveals a world of endless flavor combinations using revolutionary ideas that bring homemade preserves deliciously to life. Pairing science with art, Paul Virant presents expert preserving techniques, sophisticated recipes, and seasonal menus inspired by the award-winning fare at his restaurant, Vie, in Western Springs, Illinois. Imaginative tangy jams, brandied fruits, zesty relishes, cured meats, and sweet and savory conserves are the focus of the first half of this book, while seasonal menus pairing these preserves with everything from salads and cocktails to poached fish and braised meat compose the second. Brandied Cherries used in Cherry Clafoutis, or as a garnish for the Beer-Jam Manhattan, are a sweet reminder of the summer harvest. And the Chicken Fried Steak with Smoked Spring Onion Relish anticipates warmer days when you’re still deep in winter. Alongside recipes and menus, Virant draws on his extensive technical knowledge and experience to provide detailed and comprehensive guidelines for safe canning practices, testing pH, pressure canning, water bath processing, and storing. But no matter how precise the science, Virant never forgets the art in each handcrafted preserve and thoughtfully developed recipe. His unique approach re-imagines seasonal eating by harmonizing opposite or unusual partnerships: the brightness of summer fruit may be tempered with the earthiness of meats and winter produce, or the delicacy of spring vegetables might be enriched by the robust herbs and spices more typical of fall. The Preservation Kitchen not only demonstrates and instructs, it encourages and explores the limitless possibilities of capturing the seasons in a jar.

    Item: 6611
  • THE SOLAR FOOD DRYER

    The Solar Food Dryer describes how to use solar energy to preserve your summer's harvest. With your own solar-powered food dryer, you can quickly and efficiently dry all your extra garden veggies, fruits and herbs with free sunshine and enjoy their goodness all year long! Solar food dryers perform amazingly well under a wide range of conditions, working effectively in almost any climate where you can grow fruits and vegetables. As a bonus, solar food drying is a great way to learn about solar energy and experience the incredible power of the sun — as well as being a great deal of fun! The Solar Food Dryer includes everything you need to get started:

    • Complete step-by-step plans for building a high-performance, low-cost solar food dryer from readily available materials
    • Solar energy design concepts
    • Food drying tips and recipes
    • Resources, references, solar charts and more
    Fully illustrated with both photographs and helpful design and construction plans, The Solar Food Dryer also includes resource and reference lists, and more. It will appeal to gardeners everywhere, to solar energy enthusiasts and to everyone interested in healthy foods, sustainable lifestyles, self-reliance and preserving more locally-grown produce for year-round enjoyment.

    Author Eben Fodor is an avid organic gardener with a background in solar energy and engineering. He's always looking for opportunities to enjoy nature and the sun — such as solar food drying! He's even invented a super-efficient solar-heated sauna. He works as a community planning consultant in Eugene, Ore.

    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: 2648
  • THE ULTIMATE DEHYDRATOR COOKBOOK

    The dehydrator is an incredibly useful tool for long-term food storage and making the most of your garden harvest. The Ultimate Dehydrator Cookbook contains everything you need to know to get the greatest value from a home dehydrator.

    It includes:

    • Tips on selecting a dehydrator, as well as proper sanitation, storage and rehydration techniques.
    • Individual entries on how to dehydrate all manner of berries, fruits, vegetables, greens, herbs and edible flowers, including information on how to prep, dehydration temperatures, and times.
    • Recipes for making your own teas, herb blends and rubs, flavored oils, instant baby food, jerky, and fruit leathers.
    • Nearly 400 recipes for cooking from your dehydrator pantry. There is an entire chapter dedicated to slow cooker recipes using dehydrated ingredients and one on dehydrated meals for backpackers and campers.
    Item: 7641
  • TRADITIONALLY FERMENTED FOODS

    In Traditionally Fermented Foods, author Shannon Stonger shows readers how to preserve food using traditional fermentation techniques, often without refrigeration. An alternative to canning and freezing, traditionally fermented foods do not require modern technology to preserve. You can learn Stonger’s authentic preservation technique, which she depends on daily to put food on the table, so you know they work. You can also learn how fermented foods work, how to make fermented foods and how to use fermented foods in recipes. This book contains over 80 recipes with corresponding photos.

    Item: 9226
  • VEGAN CHEESE

    Jules Aron has cracked the code on delicious vegan cheese you can make at home! These 60 plant-based cheeses are made with nuts, seeds, tofu, and vegetables, and range from mild and creamy to sharp and firm.

    Recreate the flavor and texture of your favorite cheese without the dairy, using all-natural techniques and secret ingredients like agar, miso, carrageenan, nutritional yeast, and probiotics. Build the perfect vegan cheese plate with French-style Brie from fermented cashews, tofu-based Herbed Feta, and sliceable, meltable Cauliflower Jack.

    Item: 9574
  • Welcome to the Farm: How-To Wisdom From the Elliot Homestead

    The homesteading movement is continuing to grow, as more people are stepping up to have a hand in where their food comes from. Whether you want to dabble or immerse yourself completely in the do-it-yourself, back-to-basics lifestyle, Welcome to the Farm is a comprehensive, fully illustrated guide to growing the very best food right in your own backyard. Shaye Elliott takes readers on a journey that teaches them how to harvest baskets full of organic produce, milk a dairy cow (and make butter), plant a homestead orchard, can jams and jellies, and even raise chickens and bees. From her experience running The Elliott Homestead, Shaye provides all the how-to wisdom you need to know about:

    • The benefits of a home garden
    • The basics of seed starting
    • Building your own greenhouse
    • What belongs in the winter garden
    • Canning, freezing, and dehydrating techniques and recipes
    • The pros and cons of caged vs. free-range chickens
    • Keeping a dairy cow and what to do with all the milk
    • Raising animals for meat
    • Making your own cider and wine
    • And so much more!


    Welcome to the Farm is aimed to serve homesteaders and urban-farmers alike, guiding them through the beginning stages of small-area farming and utilizing whatever amount of space they have available for optimal and delicious food production.

    Item: 8576
  • WILD FERMENTATION

    Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is the first cookbook to widely explore the culinary magic of fermentation. This book takes readers on a whirlwind trip through the wide world of fermentation, providing readers with basic and delicious recipes-some familiar, others exotic-that are easy to make at home.

    Item: 2798
  • WILD FERMENTATION, REVISED

    Since its publication in 2003, and aided by Katz’s engaging and fervent workshop presentations, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more. This updated and revised edition, now with full-color photos throughout, is sure to introduce a whole new generation to the flavors and health benefits of fermented foods. It features many brand-new recipes and updates and refines original recipes, reflecting the author’s ever-deepening knowledge of global food traditions that has influenced four-star chefs and home cooks alike.

    Item: 8036

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