- The National Center for Home Food Preservation—the authority on home food preservation safety—houses a wealth of information about canning, as well as fermenting, freezing, curing, and drying.
- First published in 1973, Putting Food By by Janet Greene, Ruth Hertzberg, and Beatrice Vaughn ($17, amazon.com) is a classic, comprehensive guide to food preservation newly updated for today’s kitchen.
- The Best Little Book of Preserves and Pickles by Judith Choate ($16, amazon.com) contains great starter canning recipes along with unexpected gems like Papaya-Lime Preserves and Basil Jam.
Next: How to Make Preserves
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