Incoming Resources
- Canning & preserving, 80+ simple, small-batch recipes
- Artisan preserving, a complete collection of classic and contemporary ideas, Emma Macdonald with Susanna Tee
- Canning and preserving, by Trish Sebben-Krupka
- Preserving wild foods, a modern forager's recipes for curing, cannning, smoking, and pickling, Matthew Weingarten and Raquel Pelzel ; photography by Stéphanie de Rougé
- Perfect preserves, Hilaire Walden
- Jam it, pickle it, cure it, and other cooking projects, Karen Solomon ; photography by Jennifer Martiné
- Dehydrating food, a beginner's guide, Jay Bills and Shirley Bills
- The art of preserving, authors, Lisa Atwood, Rebecca Courchesne, Rick Field ; photographer: France Ruffenach
- The everything root cellaring book, learn to store, cook, and preserve fresh produce all year round!, Catherine Abbott ; foreword by Meghan Shinn
- Putting up more, a guide to canning jams, relishes, chutneys, pickles, sauces, and salsas, Stephen Palmer Dowdney ; photographs by Rick McKee
- Gifts from the modern pantry, healthy handmade treats for any occasion, Rachel De Thample ; photography by Ali Allen
- Well-preserved, recipes and techniques for putting up small batches of seasonal foods, Eugenia Bone ; photographs by Megan Schlow and Andrew Brucker
- Clearly delicious, an illustrated guide to preserving, pickling & bottling, Elisabeth Lambert Ortiz and Judy Ridgway
- The beginner's guide to preserving food at home, Janet Chadwick
- Preserving food without freezing or canning, traditional techniques using salt, oil, sugar, alcohol, vinegar, drying, cold storage, and lactic fermentation : the gardeners and farmers of Terre Vivante
- How to store your home-grown produce, canning, pickling, jamming, and so much more, John and Val Harrison