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there are many ways to preserve the crop and having a guide on how to do it is key! personally I am a great lover of books! I’m old school and I love the touch version.
You are reading: Best food preservation books
Because I love books and I love to read, I have tried many conservation books. These are my favorites from canning, dehydrating, cold storage, and fermentation. For these books to become my favorites, they have to have some amazing recipes and/or really important information.
The Complete Book of Home Canning Ball is a great general canning book if you want simple basic recipes. this book generally doesn’t add a lot of fancy seasonings and flavors. It doesn’t overly complicate the recipes either. is quite comprehensive and covers basic canning for many individual vegetables, fruits, and the basic jams, jellies, pickles, condiments, and chutneys. also has some low acid pressure canned food recipes.
Our family loves the dill pickles, the peaches, and the roasted tomato sauce recipe. cameron and the kids tell me i need to start selling my salsa, it’s so good. the recipe is from this book, so you can be a salsa master too!
They also have some recipes for pickles in the fridge if that’s your thing. Another thing to keep in mind for this book is that there are no recipes for pressure canning and low acid foods.
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jarred food is great for anyone who finds the blue book of balls a bit basic. she adds additional seasons and flavors to old favorites. This book is the first original book of hers.
naturally sweet food in jars is another from marisa mcclellan. part of the reason I like to process my own food is so I can be a little healthier. I love that this book has recipes with less sugar! It was this book that got me hooked on using pomona pectin.
This is an extensive reference type book for vegetable fermentation. Fermentation is great for keeping nutrients, enzymes, and the growth of good bacteria in the food, which, in turn, gets passed to you.
We love the kimchi recipe in this book. Cameron (who lived in Korea for two years) says that the kimchi is very similar to the one he had there. I make mine with less gochugaru (Korean red pepper) because regular kimchi is too hot for me and the kids.
I’ve made carrots, dill pickles, and a few different kinds of sauerkraut from this book. they are all great recipes.
food grown for life is the book i found so helpful as i had all my stomach issues. Donna has some great recipes for fermenting vegetables and fruits. she also has recipes on how to use the ferments you make.
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root storage is a great reference book for the ins and outs of root storage. The authors provide you with options and plans for fully equipped basements, to storage under a porch or in an in-ground trash can. I love that there are options for everyone and how to make your products last as long as possible using what you already have!
If you get dehydrated, you must have this book. Tammy knows a lot and has references on time, temperature and whether or not to blanch before dehydrating almost all common vegetables and fruits.
my kids love fruit skins. I haven’t tried many of it, just add water meals because they look pretty plain and simple. it’s nice to have the option to use them if I need them.
The latter covers all forms of preservation. It’s a new favorite book of mine. this is the first book i found that gives information on how much to grow per person if you want to save food for the whole year. this obviously changes depending on what your family likes, but it’s a great guide! Barbara also gives you options on how to preserve your food for the winter.
all the books mentioned above have been very helpful and important in helping me preserve. I don’t come from a long line of settlers or know anyone locally who keeps for the year, so these books have been helpful teachers!
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