50 Exciting Books about Food Preservation for the Beginner

Are you curious about the world of food preservation but need to learn (or read) more before you’re really ready to dive in? These are some of the best books about food preservation for the beginner. They’re so good, you’ll keep coming back to them for reference even after you’ve dipped your toes (or hands) into the pot!

So grab a blanket, your pencil & notebook & nuzzle in for a really great read.

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While all these books are helpful, I have not read them all myself. There are several still on my TBR list (to be read list). But I’ve left you some notes for those I have & hope you’ll dig in! And remember, I only recommend things I absolutely love & find useful in everyday life. No fluff here.

Canning and Jarring

1. “Ball Complete Book of Home Preserving” by Judi Kingry and Lauren Devine
2. “Preserving with Pomona’s Pectin” by Allison Carroll Duffy
3. “The Art of Fermentation” by Sandor Ellix Katz
4. “The Joy of Jams, Jellies, and Other Sweet Preserves” by Linda Ziedrich
5. “Preserving by the Pint” by Marisa McClellan

#1 is considered an authoritative essential guide for beginners by most. It covers a wide range of canning techniques & recipes.
#2 I simply adore for it’s little-no sugar added canning recipes.
#3 is considered the Bible of fermenting by a lot of people. It’s one I’m working through as I really want to perfect the skill of fermentation this year.
#5 was a sweet find I picked up at a library once. Perfect for small-batch canning enthusiasts or just the canning curious, this book offers recipes tailored for pint-sized preserving. Literally, like 1 or 2 jars is all you’ll make.

Pickling and Fermentation

6. “The Big Book of Pickling” by Christopher Shockey and Kirsten K. Shockey
7. “Fermented Foods for Health” by Deirdre Rawlings
8. “The Noma Guide to Fermentation” by René Redzepi and David Zilber
9. “Batch: Over 200 Recipes, Tips and Techniques for a Well Preserved Kitchen” by Joel MacCharles and Dana Harrison
10. “Wild Fermentation” by Sandor Ellix Katz
11. “Fermented Vegetables” by Kirsten K. Shockey and Christopher Shockey

Freezing

12. “Freeze Fresh: The Ultimate Guide to Preserving 55 Fruits and Vegetables for Maximum Flavor and Versatility” by Crystal Schmidt
13. “The Freezer Cooking Manual from 30 Day Gourmet” by Nanci Slagle
14. “Freezer Meals for the Slow Cooker” by Mary Ellen Ward
15. “Not Your Mother’s Make-Ahead and Freeze Cookbook” by Jessica Fisher
16. “Frozen Assets: Cook for a Day, Eat for a Month” by Deborah Taylor-Hough
17. “Frozen: From Forgotten to Fresh” by Joshua McFadden
18. Put ’em Up!” by Sherri Brooks Vinton
19. “The Complete Idiot’s Guide to Freezing Food” by Karen K. Brees

#12 is a very popular choice and easy to read through.
#16 covers meal plans, eliminating food waste, prepping for holidays & more.

Dehydration

20. “The Ultimate Dehydrator Cookbook” by Tammy Gangloff, Steven Gangloff, and September Ferguson
21. “The Dehydrator Bible” by Jennifer MacKenzie, Jay Nutt, and Don Mercer
22. “The Beginner’s Guide to Making and Using Dried Foods” by Teresa Marrone

Preserving with Salt and Sugar

23. “Salt, Sugar, Smoke” by Diana Henry
24. “The Amish Canning Cookbook” by Georgia Varozza
25. “The Art of Preserving” by Jan Berry
26. “Sugar and Salt: Book 1” by Alexander McCall Smith
27. “Canning & Preserving for Dummies” by Amelia Jeanroy and Karen Ward

General Preserving Guides

28. “Preservation Pantry” by Sarah Marshall
29. “Food Preservation for Self-Sufficiency” by Angela Williams Duea
30. “Preserving Everything” by Leda Meredith
31. “Canning, Pickling, and Freezing with Irma Harding” by Marilyn McCray
32. “Preserving the Japanese Way” by Nancy Singleton Hachisu

#28 and #29 are on my list & because of our love for Asian cuisine here, #32 is definitely on my list too!

Specialty Techniques

33. “The Complete Guide to Pressure Canning” by Diane Devereaux
34. “The Book of Preserves: Jams, Chutneys, Pickles, Jellies” by Mary Norwak
35. “The Complete Guide to Making Cheese, Butter, and Yogurt at Home” by Richard Helweg
36. “Sausage Making: The Definitive Guide with Recipes” by Ryan Farr and Ed Anderson
37. “The Complete Idiot’s Guide to Fermenting Foods” by Wardeh Harmon
38. “Well-Preserved” by Eugenia Bone

#37 Wardee Harmon is a real, traditional foods expert with TONS of resources on the topic for you to check out.
#38 I included for its exploration of combining various food preservation methods like canning, fermenting, and curing. Certainly is on my list!

Homesteading and Sustainable Living

39. “The Backyard Homestead Book of Kitchen Know-How” by Andrea Chesman
40. “Preserving Food without Freezing or Canning” by the Gardeners & Farmers of Terre Vivante
41. “Root Cellaring” by Mike and Nancy Bubel
42. “The New Organic Grower, 3rd Edition” by Eliot Coleman
43. “Preserving the Harvest” by Carol W. Costenbader
44. “The Encyclopedia of Country Living” by Carla Emery
45. “The Backyard Homestead” by Carleen Madigan

#39 I had an absolute blast reading this one & it’s what got me thinking about putting sheep on our someday homestead.
#40 and 41 are good because they go against the most likely method beginners might seek to try – freezing & go back to real old-fashioned days of food preservation at home.
#44 isn’t exclusively focused on preservation, but it’s a comprehensive guide that covers a wide range of homesteading topics, including food preservation.
#45 is a must read too! A practical guide including preserving through canning, drying, and more.

Historical Preservation

46. “Putting Food By” by Janet Greene, Ruth Hertzberg, and Beatrice Vaughan
47. “Canning and Preserving for Beginners” by Rockridge Press
48. “The Lost Art of Real Cooking” by Ken Albala and Rosanna Nafziger
49. “The Complete Guide to Food Preservation” by Angela Williams Duea
50. “A Complete Course in Canning” by the USDA

#46 is on my list!

Herbal and Medicinal Preservation

51. “The Herbal Medicine-Maker’s Handbook” by James Green
52. “Making Plant Medicine” by Richo Cech
53. “Prescription for Nutritional Healing” by Phyllis A. Balch CNC and James F. Balch MD
54. “Making Sauerkraut and Pickled Vegetables at Home” by Klaus Kaufmann

These books cover a diverse range of food preservation techniques, making them valuable resources for beginners and experienced preservers alike.

Reading is learning is growing is doing. Don’t take all this in & not act on it. You don’t have to own these books to get the knowledge or use them as resources. Borrow them from friends/family, neighbors or your local library! Check digital library archives or audio/e-book venues too. You might even find someone reading through it on YouTube.

Whatever you do, don’t walk away from the knowledge & not apply it.

You’ve got this lovely!