16 Best Canning Books

This Ball reference combines recipes for jams, jellies, pickles, chutneys, relishes, salsas, and savory sauces with directions for home preservation. Equipment lists and advice for beginners and experienced cooks accompany the canning and preserving methods.

Ball's preserving reference introduces home food preservation through recipes and practical guidance for canning, pickling, freezing, and drying. Instructions and kitchen tips help readers organize preserving projects and turn seasonal ingredients into pantry foods.

Ball's test kitchen organizes preserving recipes by technique, including water-bath and pressure canning, fermenting, freezing, dehydrating, and smoking. Photographs and instructions accompany the projects, with additional recipes showing how to use preserved ingredients in meals.

This introductory cookbook explains water-bath canning through equipment advice, food-safety guidance, and photographed tutorials. Recipes cover jams, jellies, pickles, sauces, and other preserves, giving beginners a sequence of practical projects to follow in their home kitchen.

Allison Carroll Duffy explains how to make preserves with Pomona's Pectin while reducing or eliminating added sugar. Recipes cover jams, jellies, conserves, marmalades, and pie fillings, including variations that use alternative sweeteners.

America's Test Kitchen introduces small-batch preserving with recipes for jams, jellies, pickles, chutneys, fruit butters, and condiments. Tutorials explain equipment, food preservation science, and common problems, connecting the methods with individual kitchen projects.

Rebecca Lindamood pairs basic canning instructions with savory and sweet recipes, alternative flavor combinations, and dishes made from the finished preserves. Her approach connects stocking the pantry with actually using its jars in everyday cooking.

Ellie Topp and Margaret Howard collect small-batch recipes for jams, jellies, pickles, relishes, chutneys, and other preserves. Instructions explain preparation and storage, while serving suggestions connect the finished jars with cooking throughout the year.

Marisa McClellan presents small-batch preserving recipes organized around the seasons, including jams, pickles, chutneys, syrups, and sauces. Practical guidance and stories from her own kitchen accompany projects suited to modest quantities of fresh ingredients.

Georgia Varozza introduces home canning through Amish traditions, equipment explanations, and recipes for preserving fruits, vegetables, meats, soups, and sauces. She describes both water bath and pressure canning, with practical instructions for beginners.

Diane Devereaux introduces pressure canning through explanations of equipment, ingredients, and the preservation process. Recipes extend from vegetables and meats to complete meals in jars, with instructions intended to guide beginners through each stage.

Georgia Varozza combines instructions for home food preservation with more than 150 recipes. The guide covers canning equipment, water bath and pressure methods, and preparing pantry staples as part of a more self-sufficient household.

Wilbur Eastman surveys methods for preserving meat, fish, and game through canning, freezing, curing, and smoking. The guide combines discussions of equipment and storage with recipes for foods such as bacon, corned beef, sausage, and jerky.

Joel MacCharles and Dana Harrison explore seven preserving techniques through recipes organized around individual ingredients. The cookbook connects pantry projects with meals, offering ways to combine batches, preserve small quantities, and use the results at the table.

Will Budiaman introduces home canning through equipment guidance, step-by-step methods, and recipes for seasonal produce. The book covers water-bath and pressure canning, with projects ranging from pickles and relishes to jams, jellies, and soups.

Amy Bronee offers 101 recipes for preserving seasonal ingredients in small batches, including jams, jellies, pickles, chutneys, and sauces. Equipment checklists and introductory guidance accompany recipes designed for ordinary home kitchens and modest quantities.