Resources
How-To Articles
Water Bath Canning Cheat Sheet, by CAA members
How to Host a Home Canning Party, by Kelly Ingram
Tips for Canning with Children, by Emily Paster
Canning 101, by tigress
Pressure Canning 101, by Lorene Edwards Forkner
Starter Pickles, by Lucy Norris
Jam Making Tips, by Chef Kathy Casey
Weather and How It Affects Hitting the Gel Stage, by Annette Cottrell
Recipes
In this section, we list some favorite recipes shared with us by chefs from around the country.
Books on Canning
If you are canning for the first time or want some inspiration for your next home canning party, our selection of books will inspire and educate you to can and preserve. Below is a sampling of some of our favorites.
- Ball Complete Book of Home Preserving, Judi Kingry and Lauren Devine
- The All New Ball Book Of Canning And Preserving, by Ball Home Canning Test Kitchen
- So Easy to Preserve, Elizabeth Andress and Judy Harrison
- Putting Up: A Seasonal Guide to Canning in the Southern Tradition, by Steve Dowdney
- The Big Book of Preserving the Harvest: 150 Recipes for Freezing, Canning, Drying and Pickling Fruits and Vegetables, Carol W. Costenbader
- Canning and Preserving for Dummies, Amelia Jeanroy and Karen Ward
- The Complete Book of Small-Batch Preserving: Over 300 Recipes to Use Year-Round, Ellie Topp and Margaret Howard
- Jam It, Pickle It, Cure It: And Other Cooking Projects, Karen Solomon
- Preserved, Nick Sandler
- Putting Food By, Janet Greene, Ruth Hertzberg, Beatrice Vaughan
- Preserving Food Without Freezing or Canning, by The Gardeners and Farmers of Centre Terre Vivante, Deborah Madison, Eliot Coleman
- Falling Cloudberries: A World of Family Recipes, by Tessa Kiros
- My New Orleans: The Cookbook, Chef John Besh
- The Beginner’s Guide to Preserving Food at Home: Easy Techniques for the Freshest Flavors in Jams, Jellies, Pickles, Relishes, Salsas, Sauces, and Frozen and Dried Fruits and Vegetables, Janet Chadwick
- Canning and Preserving Your Own Harvest: An Encyclopedia of Country Living Guide, Carla Emery and Lorene Edwards Forkner
- Complete Guide to Home Canning and Preserving, US Dept. of Agriculture
- How to Store Your Garden Produce: The Key to Self-Sufficiency, by Piers Warren
- The Joy of Jams, Jellies, and Other Sweet Preserves: 200 Classic and Contemporary Recipes Showcasing the Fabulous Flavors of Fresh Fruits, Linda Ziedrich
- The Joy of Pickling, Revised Edition: 250 Flavor-Packed Recipes for Vegetables and More from Garden or Market, Linda Ziedrich
- Mes Confitures: The Jams and Jellies of Christine Ferber, Christine Ferber
- Pickled: Vegetables, Fruits, Roots, More–Preserving a World of Tastes and Traditions, Lucy Norris and Elizabeth Watt
- Preserving Summer’s Bounty: A Quick and Easy Guide to Freezing, Canning, and Preserving, and Drying What You Grow, Rodale Food Center and Susan McClure
- Stocking Up III, Carol Hupping & staff at Rodale Food Ctr
- Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods, Mary Anne Dragan
- Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, by Sandor Ellix Katz and Sally Fallon Morell