Anna and I get asked often what the best canning books are. Here’s our best recommendations.
First up is The USDA’s Complete Guide to Home Canning can’t be beat in terms of accurate and high quality information. This one doesn’t have a huge variety of recipes but it is a great book.
Well Preserved by E. Bone is a great choice for an experienced canner. It has a canning recipe and then 3 cooking recipes that use that recipe. It’s a genius book set up and I love it.
Canning for a New Generation by Lianna Krissoff is so good that both Anna and Jenny each have two copies. It’s a fantastic book with a huge variety of recipes.
Food in Jars by Marissa McClellan is an excellent book especially for an urban or small space canner. She has many clever tips and tricks. This is a great book for beginners and intermediate canners alike.
So Easy to Preserve – Georgia Cooperative Extension – no pictures but so comprehensive. It will tell you how to properly can everything. It is best purchased from the website, not Amazon.
Can It and Ferment It – Minnesota from Scratch author Stephanie Thurow explores water bath canning and fermenting in this beautiful book.
Foolproof Preserving – by America’s Test Kitchen is a great resource for beginners and intermediate canners as well.
Ball Blue Book Guide to Preserving – no list of canning books is complete without this book. Ball’s recipes are tested and have stood the test of time.
Fermented Vegetables by Kirsten Shockey deserves honorable mention. If you love food preservation but are new to fermenting, Kirsten is the queen. Bow down and enjoy this incredible book with excellent directions and a huge variety of recipes.