You Can Do It

If you need a stellar reference to preserving food that makes it easy to sleuth out your options, whether canning, freezing, dehydrating or digging a root cellar, grab 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 by Janet Chadwick. Chadwick offers multiple ways to preserve each fruit and vegetable with recommendations for the best way, and tips to get picked produce to last until you have time to tackle the job.

Independence Days: A Guide to Sustainable Food Storage & Preservation by Sharon Astyk is another solid resource for food preservation with advice on pantry stocking and economical buys.

Or try these other resources for canning expertise: Ball Complete Book of Home Preserving: 400 Delicious and Creative Recipes for Today by Judi Kingry and Lauren Devine, and Well-Preserved: Recipes and Techniques for Putting up Small Batches of Seasonal Foods by Eugenia Bone.