Home Canning
Be sure check current guidance with the USDA including the USDA’s FREE publication 2015 Complete Guide to Home Canning. University extensions are another excellent and often free resource—extension folks are often available via email and phone. Guidance on home canning does change from time to time. I don’t recommend guessing or being fearful of home canning. Home canning is an easy, safe, and tasty way to preserve food.
There are tons of home canning books and these are just a few of my favorites. If you are new to canning, I suggest So Easy to Preserve as I consider it the best resource available in print that everything that you need to know to confidently home can, answers lots of specific questions, and has a variety of recipes. Kevin West’s Saving the Season is one of my favorites among the piles of books on home canning.
Andress, Elizabeth L. and Harrison, Judy A. So Easy to Preserve, 6th Edition. Cooperative Extension/The University of Georgia/Athens, 2014.
Detailed and answers to many if not all home canning questions. The only way you are going to get your hot little hands on this 387-page tome is to place an order with the Cooperative Extension of Georgia. It's only $18.00 and shipping is included! Sections on drying, freezing, and pickling are included.
Ball Blue Book: Guide to Preserving.
While many of the recipes might have more sugar or more salt than you might prefer, these are tried, true, and tested recipes. This book is inexpensive and even sold at newsstands.
Costenbader, Carol W. The Big Book of Preserving the Harvest: 150 Recipes for Freezing, Canning, Drying, Pickling Fruits and Vegetables. Storey Publishing, 2002.
My favorite bread and butter pickles recipe is a spin on a recipe in this book. Vinegar inspiration, check. A bit more unusual recipes that you might like, check. More than just canning, check.
Judi Kingry, Judi and Devine, Lauren. Ball Complete Book of Home Preserving: 400 Delicious and Creative Recipes for Today. Robert Rose, Inc., 2006.
Many home canning books do not get into pressure canning. So, this is nice for that. Many more recipes than in the standard Ball Blue Book.
Krissoff, Liana. Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry. Stewart, Tabori, & Chang, 2010.
On one hand there are many great recipes and on the other hand many recipes are fussy. Worth checking out from the library to determine if it's worthy for your bookshelf.
West, Kevin. Saving the Season: A cook's guide to home canning, pickling, and preserving. Alfred A Knopf, 2013.
Glossy, hardcover, tons of beautiful photographs. This is a favorite for many home preservers and it is worthy of purchase. Many often overlooked tidbits and facts are added in for safety, clarity, and successful preservation. Although some of the narrative bits might seem a bit tedious if you just want the recipe already, the stories add lots of information to deepen your understanding of home preservation and food preparation.
Ziedrich, Linda. The Joy of Jams, Jellies, and Other Sweet Preserves: 200 Classic and Contemporary Recipes Showcasing the Fabulous Flavors of Fresh Fruits. The Harvard Common Press, 2009.
Classic.
Ziedrich, Linda. The Joy of Pickling: 250 Flavor-Packed Recipes for Vegetables and More from the Garden or Market. The Harvard Common Press, 2009.
Linda Ziedrich's books are worthy of bookshelf space.