Incoming Resources
- Preserving the taste, Edon Waycott
- Preserving nature's bounty, Frances Bissell
- Complete book of home preserving, 400 delicious and creative recipes for today, edited by Judi Kingry and Lauren Devine
- The new preserves, pickles, jams, and jellies, Anne V. Nelson
- Saving the season, a cook's guide to home canning, pickling, and preserving, Kevin West
- The preservation kitchen, the craft of making and cooking with pickles, preserves, and aigre-doux, Paul Virant with Kate Leahy
- Foolproof preserving, a guide to small batch jams, jellies, pickles, condiments, and more, by the editors at America's Test Kitchen
- Preservation pantry, modern canning from root to top & stem to core, Sarah Marshall
- The art of preserving, ancient techniques and modern inventions to capture every season in a jar, Emma Macdonald with Susanna Tee
- Joy of cooking, Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker ; photography by Tucker & Hossler
- Preserving with Pomona's pectin, the revolutionary low-sugar, high-flavor method for crafting and canning jams, jellies, conserves, and more, Allison Carroll Duffy and the partners at Pomona's Universal Pectin