Best Book On Canning And Preserving

Are you tired of throwing away excess produce or struggling to find ways to store seasonal fruits and vegetables? Look no further than the world of canning and preserving. With the right tools and knowledge, you can enjoy your favorite foods year-round and reduce food waste in the process.

But where do you start? With so many resources available on the topic, it can be overwhelming to choose a guide that is both comprehensive and easy-to-follow.

In this article, we’ll explore some of the best books on canning and preserving according to experts in the field. Whether you’re a seasoned pro or just starting out, these guides will provide invaluable tips and tricks for making delicious preserves that will last long past their season.

The Joy Of Pickling By Linda Ziedrich

If you’re looking for a comprehensive guide to pickling, look no further than The Joy of Pickling by Linda Ziedrich.

This book covers everything from basic brine recipes to more complex fermentation techniques.

With over 200 recipes and detailed instructions, even novice home canners will feel confident in their pickling abilities.

Ziedrich’s writing style is approachable and easy to follow, making this book an enjoyable read as well as a valuable resource.

She also includes helpful tips on selecting the best produce for pickling and troubleshooting common issues that may arise during the process.

Overall, The Joy of Pickling is a must-have for anyone interested in preserving food through pickling methods.

Moving on to another great option for home preserving enthusiasts, we have The Complete Book of Home Preserving by Judi Kingry and Lauren Devine.

This book offers not only pickle recipes but also jams, jellies, chutneys, sauces, and much more.

It’s a one-stop-shop for all things preservation-related – perfect for those who want to try their hand at various techniques beyond just pickling.

The Complete Book Of Home Preserving By Judi Kingry And Lauren Devine

I’m curious to hear what everyone thinks about the canning basics in the Judi Kingry and Lauren Devine book; it’s got some great tips and advice!

I’m also interested to hear about any recipes and techniques you’ve tried from the book – I’m sure they’re all delicious!

Canning Basics

If you’re new to canning and preserving, The Complete Book of Home Preserving by Judi Kingry and Lauren Devine is the perfect guide for you.

It covers all the basics you need to know before getting started, including equipment needed, types of jars and lids, and common problems that might arise during the process.

The authors explain step-by-step how to prepare fruits and vegetables for canning, as well as how to make jams, jellies, pickles, relishes, and chutneys.

They also provide helpful tips on storing canned goods and using them in recipes.

Don’t let your lack of experience hold you back from enjoying fresh produce all year round – this book has got you covered!

Recipes & Techniques

Now that you have a good understanding of the basics, let’s dive into the recipes and techniques section of The Complete Book of Home Preserving by Judi Kingry and Lauren Devine.

With over 400 recipes to choose from, you’ll find something for every taste preference and skill level. From classic strawberry jam to spicy salsa verde, this book has it all.

Each recipe includes clear instructions on how to prepare the ingredients, fill jars correctly, and process them safely. You’ll also learn about different canning methods such as water bath canning and pressure canning.

Whether you’re a seasoned pro or just starting out, this section will teach you valuable skills that will last a lifetime.

Preserving By The Pint By Marisa Mcclellan

As the old saying goes, good things come in small packages. This rings true for Preserving by the Pint by Marisa McClellan, a book that focuses on small batch preserving techniques perfect for those with limited space or time.

McClellan shares her expertise and passion for canning through 75 recipes that are easy to follow and use minimal ingredients. Her emphasis on using seasonal produce highlights the importance of sustainable food practices and encourages readers to appreciate the flavors of each season.

In addition to traditional preserves like jams and pickles, she also includes unique recipes such as roasted tomato sauce and rhubarb shrub that showcase unconventional uses for fruits and vegetables.

– Tips from Preserving by the Pint:
– Use smaller jars: Not only do they take up less space, but they’re great for gifting.
– Experiment with flavor combinations: Add herbs or spices to your preserves for an extra kick.
– Don’t be afraid to adjust recipes: If you don’t have all the ingredients listed, improvise with what you have on hand.

With its practical approach and innovative recipes, Preserving by the Pint is a must-have for anyone interested in preserving their own food.

And if you want to expand your canning horizons even further, look no further than Canning for a New Generation by Liana Krissoff.

Canning For A New Generation By Liana Krissoff

Canning for a New Generation by Liana Krissoff is an excellent guide for those who are new to canning and preserving. This book features modern recipes that cater to different tastes, from sweet preserves to savory pickles. The author also includes detailed instructions on how to safely preserve food, making it easy even for beginners.

One of the highlights of this book is its emphasis on using locally sourced ingredients. Krissoff encourages readers to take advantage of what’s in season and available in their area when creating their own canned goods. She stresses the importance of knowing where your food comes from and supporting local farmers, which is not only good for the environment but also helps build stronger communities.

| Pros | Cons |
| — | — |
| User-friendly instructions | Limited number of recipes |
| Emphasis on local ingredients | Not ideal for experienced canners looking for advanced techniques |
| Beautiful photography | May require additional equipment beyond basic canning supplies |
| Modern recipes | |

As you consider expanding your knowledge and skills in canning and preserving, another great resource to check out is The Ball Blue Book Guide to Preserving by Ball Corporation. This comprehensive guide has been trusted by generations of home cooks and provides all the information needed to successfully preserve fruits, vegetables, meats, and more. Stay tuned as we explore this classic reference book further.

The Ball Blue Book Guide To Preserving By Ball Corporation

After exploring the modern take on canning with Canning for a New Generation, let’s dive into the classic Ball Blue Book Guide to Preserving by Ball Corporation. This book has been around since 1909 and is considered the bible of home canning.

The Ball Blue Book Guide to Preserving covers everything from water bath canning to pressure canning and even includes recipes for pickling and preserving fruits and vegetables.

Here are three reasons why this book should be in every home cook’s collection:

– It provides step-by-step instructions: Whether you’re a beginner or an experienced canner, this book has clear instructions that make it easy to follow along.

– It includes safety guidelines: Safety is crucial when it comes to canning, and the Ball Blue Book Guide to Preserving emphasizes this throughout the entire book.

– It offers recipe variations: The book not only provides tried-and-true recipes but also gives options for customizing them to your liking.

With over 100 years of experience under its belt, The Ball Blue Book Guide to Preserving is a must-have resource for anyone interested in preserving their own food at home. And if you’re looking to expand beyond just canning, our next section will cover the art of fermentation by Sandor Katz.

The Art Of Fermentation By Sandor Katz

Alright folks, let’s talk about The Art of Fermentation by Sandor Katz. This book is a true gem for anyone interested in the art and science of fermentation. It covers everything from kimchi to kefir and provides detailed instructions on how to create your own fermented foods at home.

Katz takes a holistic approach to fermentation, discussing not just the technical aspects but also the cultural significance of these traditional practices. He emphasizes the importance of experimentation and stresses that there are no hard and fast rules when it comes to fermenting.

So if you’re looking to expand your culinary horizons and add some zing to your meals, I highly recommend giving this book a read.

Now, onto Putting Food By by Janet Greene, Ruth Hertzberg, and Beatrice Vaughan. This classic guide to preserving food has been a staple in kitchens since its first publication in 1973.

Its authors offer practical advice on canning, freezing, drying, and pickling all kinds of fruits and vegetables. They provide step-by-step instructions as well as troubleshooting tips for common problems like mold or spoilage.

If you want to learn how to preserve seasonal produce so that you can enjoy it year-round, then this is definitely the book for you!

Putting Food By By Janet Greene, Ruth Hertzberg, And Beatrice Vaughan

Putting Food By by Janet Greene, Ruth Hertzberg, and Beatrice Vaughan is widely considered the best book on canning and preserving.

It has been a trusted resource for home gardeners and food enthusiasts alike since its first publication in 1973.

The authors cover everything from basic canning techniques to more advanced methods of preservation like fermentation.

One of the reasons this book is so highly regarded is because it goes beyond just providing recipes.

The authors also provide valuable information about how different preservation methods work and what types of foods are best suited for each one.

They even include tips on selecting the right equipment and troubleshooting common issues that arise during the preservation process.

If you’re serious about learning how to preserve your own food, Putting Food By should be at the top of your reading list.

Overall, Putting Food By is an excellent resource for anyone interested in canning or other forms of food preservation.

With clear instructions, helpful tips, and plenty of delicious recipes, it’s no wonder this book has become a classic in the world of home preservation.

Whether you’re a seasoned pro or just starting out, there’s something in here for everyone who wants to make their harvest last longer and enjoy fresh flavors all year round.

Frequently Asked Questions

What Are The Essential Tools Required For Canning And Preserving?

When it comes to preserving food, the right tools can make all the difference. They are like a set of keys that unlock the door to delicious and long-lasting homemade jams, pickles, and sauces.

From simple mason jars to specialized equipment such as pressure canners and water bath canners, each tool has its own role in ensuring the safety and quality of preserved foods.

But beyond their practical functions lies a deeper meaning – they represent our connection to nature, our desire for self-sufficiency, and our appreciation for tradition.

With these essential tools at hand, we gain not only tasty preserves but also a sense of accomplishment and pride in mastering an age-old craft.

How Do I Know If My Canned Goods Are Safe To Eat?

If you’ve canned some goods and are wondering if they’re safe to eat, there are a few signs to look out for.

First of all, make sure the jar is properly sealed. You should feel resistance when pressing down on the lid, indicating that it’s vacuum-sealed.

Additionally, check for any discoloration or mold growth on the top of the food inside the jar.

If everything looks good so far, give it a sniff – if it smells off or sour, don’t take any chances and discard it.

It’s always better to err on the side of caution when it comes to preserving your own food!

Can I Use Any Type Of Fruit Or Vegetable For Canning And Preserving?

Yes, you can use any type of fruit or vegetable for canning and preserving! However, it’s important to keep in mind that certain fruits and vegetables may require different methods or processing times.

For example, low-acid foods like meats and most vegetables need to be pressure canned to prevent botulism, while high-acid foods like tomatoes can be safely water bath canned.

It’s also important to follow a trusted recipe from a reliable source to ensure safe and successful preservation.

So go ahead and experiment with different fruits and veggies, but always prioritize safety first!

How Long Do Canned Goods Last?

Canned goods can last for a long time, but it’s important to know when they are no longer safe to consume.

The shelf life of canned goods depends on the type of food, storage conditions, and processing methods used.

Generally speaking, most canned foods will last between one to five years before their quality begins to deteriorate.

However, this doesn’t mean that you should continue consuming them past their expiration date.

It’s always safer to err on the side of caution and dispose of any expired or damaged cans as soon as possible.

Can I Reuse Canning Jars And Lids?

Reusing canning jars and lids is a common question among those who are interested in preserving their own food. While it may seem like a cost-effective option, there are important factors to consider before doing so.

Firstly, the integrity of the seal on used lids cannot be guaranteed, which could lead to bacteria growth and spoilage of your preserved goods. Additionally, reusing jars that have chips or cracks can compromise the safety of your canned foods.

It’s always recommended to use new jars and lids for each batch of preserves to ensure the best quality and shelf-life possible.


In conclusion, canning and preserving is a wonderful way to ensure that your favorite fruits and vegetables are available throughout the year. With the right tools, such as jars, lids, and a pressure cooker or water bath canner, you can easily create delicious canned goods in no time.

But it’s important to remember food safety when it comes to canning and preserving. Always follow proper guidelines for processing times and check for any signs of spoilage before consuming. And don’t forget to label your jars with the date so you know how long they’ve been stored!

So go ahead, channel your inner Betty Crocker and start preserving those summer peaches like nobody’s business!

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