Lots of interesting stuff here: jams and jellies (like Berry Wine Jelly and Habanero Gold Jelly), pie fillings (like Brandied Fruit Mincemeat), juices and syrups, salsas, relishes and chutney (like Tamarind) and we're only halfway through the book! Then there are pickles, tomatoes and tomato sauces and finally a chapter on Pressure Canning. This book should keep you busy for the rest of your life!
Dehydrating Food: A Beginner's Guide
Fortunately you don't need a dry Mediterranean climate to dry food. This book shows you all the various dehydrators that you can buy or make, as well as guiding you through the dehydration process.
Well-Preserved: Recipes and Techniques for Putting up Small Batches of Seasonal Foods
In this book, Eugenia Bone, a New Yorker whose Italian father was forever canning everything from olives to tuna, describes the art of preserving in an accessible way. Though she covers traditional water bath and pressure canning in detail, she also shares simpler methods that allow you to preserve foods using low-tech options like oil-preserving, curing, and freezing.
The Joy of Smoking and Salt Curing: The Complete Guide to Smoking and Curing Meat, Fish, Game, and More
Monte Burch is a freelance writer, photographer and author of over seventy-five books and thousands of outdoors and how-to magazine articles.
The River Cottage Preserves Handbook
TX814.5.J35 C67 2010
In this 75-recipe collection, River Cottage Farm master preserver Corbin introduces a world of jams, jellies, butters, curds, pickles, chutneys, cordials, liqueurs, vinegars, and sauces that can be made from local produce throughout the year.
Putting up More: A Guide to Canning Jams, Relishes, Chutneys, Pickles, Sauces, and Salsas
A sequel to Stephen Dowdney's first book Putting Up: a Year-Round Guide to Canning in the Southern Tradition. Dowdney ran a small-batch canning company in Charleston, South Carolina.
Putting Food By
This is the 5th and latest edition of a classic work on food preservation first published in 1973. Covers freezing, canning, pickling, curing, drying.
The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World
In his latest book, Katz collects many of his recipes and tricks for do-it-yourself, at-home fermenting. Listen to an interview on NPR: Edible Fermentables: Wine, Beer, Cheese, Meat.
Wild Fermentation: The Flavor, Nutrition, And Craft Of Live-Culture Foods
There are many types of fermented foods like sauerkraut, kimchee and miso, not to mention beer and wine. Check out Sandor's website at WildFermentation.com.
Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry
Although entitled "canning", this book offers detailed instructions and recipes for making more than 150 canned, pickled, dried, and frozen foods, as well as 50 inventive recipes for dishes using these foods.
The Complete Root Cellar Book: Building Plans, Uses and 100 Recipes
TX612.V4 M37 2010x
Root cellaring is experiencing a comeback with the sustainability movement and this book with plans will help. You can also check out the classic Root Cellaring by Mike & Nancy Bubel from Rodale Press.
The Joy of Keeping a Root Cellar: Canning, Freezing, Drying, Smoking and Preserving the Harvest
TX612.V4 M38 2010
Here's a complete guide to building and maintaining a root cellar -— even if it's just a dark and cool closet. Jennifer Megyesi (The Joy of Keeping Chickens) and her husband own and run the Fat Rooster Farm in Vermont.
"Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation." This was originally published in France in 1992 as Conserves Naturelles des Quatre Saisons by the gardeners & farmers of Terre Vivante, proponents of organic gardening/living.
Edited By Susan McClure And The Staff Of The Rodale Food Center.
TX612.V4 P74 1995
How to harvest and then freeze, dry, can and otherwise preserve your fruits and vegetables. Much of this book is also available online at Google Books.
Ham, Pickles & Jam: Traditional Skills for the Modern Kitchen Larder
This British book will show you how to stock your own pantry with homemade items: "How nice then to remember and recreate a space where things are stored, left to mature, kept for special occasions and emergencies, a place where life moves slowly and with purpose." Covers breads, cakes, meats, sausages, pickles, jellies, chutneys, etc.
The Blue Chair Jam Cookbook
q TX612.J3 S28 2010x
If you are a serious jam maker, you will really enjoy this beautifully photographed jam book. Saunders talks about the technical aspects of jam/jelly/marmalade making and offers some very unique recipes like apricot-rose jam and peach jam with green almonds.
Pickled, Potted, And Canned: How The Art And Science Of Food Preserving Changed The World
If you enjoy food history, pick this one up. Shephard starts with the Egyptians 14,000 years ago!
Can It, Bottle It, Smoke It And Other Kitchen Projects
Have you ever wanted to bottle your own soda? Make your own Worcestershire sauce? Make your own masa for tamales? Solomon tackles some of the foods you normally only buy in stores. And then if you want to make your own bacon, cheese, marshmallows, olives, ketchup and lard, check out her Jam It, Pickle It, Cure It: And Other Cooking Projects.
The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-Doux
One doesn't think of chefs canning their own food but Paul Virant of Vie Restaurant outside Chicago puts up local food to use in the winter. Here he tells you how and also gives recipes for using his canned creations.
The Complete Guide to Food Preservation: Step-by-Step Instructions on How to Freeze, Dry, and Can and Preserve Food
In this Back to Basics guide, the Chicago-based author draws on her experience, that of experts, and information from the USDA in covering safe methods of preserving foods including drying, smoking, juicing, and fermenting.
Browse the Catalog for More
For additional books on preserving food, search the catalog under the subjects:
Pittsburgh / Pennsylvania
Penn State: Home Food Preservation Database
Use this database to search the USDA Complete Guide to Home Canning. You can also browse the 1994 USDA Complete Guide to Home Canning.
Pittsburgh Post-Gazette: Root cellar revival: Chatham University wants people to dig this low-tech tradition
More about root-cellaring in this September 23, 2010, article.
Ball: Fresh Preserving
Formerly HomeCanning Online, from the makers of Kerr and Ball canning supplies.
National Center for Home Food Preservation
The National Center for Home Food Preservation at the University of Georgia is your source for current research-based recommendations for most methods of home food preservation. Look here for jam recipes.
USDA Complete Guide to Home Canning, 2009 revision
This 163-page print guide is available online.
- USDA Complete Guide to Home Canning, 2009 revision
This is a commercial site that offers quality canning supplies & other kitchen products for canning, pickling, cooking and baking. You can find unusual things here, like a 50 liter (13.2 gallon) stoneware crock from Germany for making sauerkraut. YUM!!
- Cooperative Extension Services
Select agricultural extension service sites for food preservation
University of Arkansas: Home Food Preservation Handbook
Links to various home food preservation brochures from across the U.S.
- California (UCDavis): Canning and Food Preservation
- Georgia: food preservation publications
- Oregon State
Utah State University: Food Storage
Perhaps because of the Mormon influence, Utah has information on emergency and long term food storage.
- University of Arkansas: Home Food Preservation Handbook
Fine Cooking: Preserving the Season
Includes Recipes for Preserving, Preserving How-To, and Great Gadgets for Preserving.
Presto Pressure Canning
For low acid foods and meats, you'll need a pressure canner.