One of the best ways to learn more and (to be more adventurous with) canning is to pick up a few books. There are hundreds of canning books out there; here are some of my recommendations:

Jam it, Pickle it, Cure it by Karen Solomon.
This book has recipes that range from pickles and jams to homemade cheese and chai tea (and peanutbutter cups!). The variety of recipes and projects made me read the cookbook cover-to-cover. I’ve made several recipes and have a list of others I’ll be testing this summer. (The home-brewed chai tea is the best I’ve had, and the ingredients are easy to find in bulk bins, which means you don’t have to buy expensive bottles of spices, you can buy just what you need for pennies.)

Put ‘Em Up! by Sherri Brooks
Brooks’ cookbook is one of my current favorites for all things canning. I love the way it is organized (by main ingredient), and the recipes are flavorful and clear. I’ve made a version of her rhubarb chutney and her pickled asparagus so far and am very happy with the products. Brooks also begins the book with very clear canning basics instructions with illustrations, which I find useful.

Putting Up More by Steve Dowdney
Steve Dowdney has the best explanations of food acidity and preserving methods that I’ve read. His methods are, at times, unconventional, but he is a smart canner. Dowdney also has more adventurous recipes than standard jams and pickles. Another go-to on my bookshelf.

The Blue Chair Jam Cookbook by Rachael Sanders
The Blue Chair Jam Cookbook is simply beautiful and worth picking up just for the photography; however, the recipes and information are even more valuable. Sanders includes recipes by season for all sorts of jams, jellies, and marmalades. I haven’t given marmalade a try yet, as I’m not sure I’m a marmalade girl, but her jams are to die for! I made the Blueberry Balsamic jam a few weeks ago, and it is rich and delicious. I love the favor and fruit combinations. Sanders’s jam recipes don’t use added pectin. They are contain only fruit, sugar, spices, and acid: simple and lovely.

The Ball Complete Book of Home Preserving by Judy Kingry and Lauren Devine
The Complete Guide to Home Canning and Preserving by USDA
Canning staples: these two are the books I go to for basic recipes and knowledge.  The Ball canning book has every basic recipe you could want, and the USDA book has all of the safety guidelines you need to understand and follow if you plan to can regularly and inventively. I would recommend these two as first canning books.

What canning books have a place on your shelf?
 

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