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Putting Up

A sampling of new and classic books on canning, preserving, and pickling techniques—just in time for the fall and winter months.


Putting Up: A Year-Round Guide to Canning in the Southern Tradition
TX603.D69 2008

A collection of old-fashioned Southern recipes and canning techniques. Projects are divided by month and season.


Homemade Living: Canning & Preserving with Ashley English: All You Need to Know to Make Jams, Jellies, Pickles, Chutneys & More
TX603.E54 2010

This book is divided into three topic-specific areas, covering pickles, relishes and chutneys; jams, jellies, butters and curds; and whole fruits and veggies. Each section offers at least two canning recipes, with suggestions for recipe variations.


Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
TP371.44.K37 2003

This book explains how to take advantage of natural fermentation processes to produce bread, yogurt, cheese, beer, wine, miso, sauerkraut, kimchi, and other fermented foods. A life-changing read!

Preserving Food Without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation edited by The Gardeners and Farmers of Terre Vivante.
TX601.C64313 2007x

An essential guide to naturally preserving foods without heat (boiling) or cold (freezing). Includes over 200 easy recipes.


Put 'em Up!: A Comprehensive Home Preserving Guide for the Creative Cook, from Drying and Freezing to Canning and Pickling
TX612.V4 V56 2010

Everything you need to know to stock your winter pantry with traditional, home-prepared foods.


Jam It, Pickle It, Cure It: And Other Cooking Projects
TX652.S5834 2009x

Make your own bacon, cheese, marshmallows, and more.


Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry
TX601.K823 2010

Canning is no longer just for your granny. Combat rising food prices by revisiting the centuries-old techniques of preserving food at home.