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There are so many great resources out there for all different types of canning and canners.  Because we like to try preserving an assortment of foods we use a number of different books.

At the top of my list is Bernardin’s Complete Book or the Big Book as I like to call it.  I think it is a must have for every canner.  It is an extensive guide to canning any type of food and is a helpful resource for the beginner as well as the more experienced canner. To follow in no particular order are a number of other books that we use on a regular basis.  Although, lots of recipes will overlap in these books each one serves as a useful resource with that unique recipe that is sure to hit the spot!

  1. Bernardin Complete Book of Home Preserving ~ edited by Judi Kingry and Lauren Devine
  2. The Blue Chair Jam Cookbook ~ Rachel Saunders
  3. The Complete Book of Small-Batch Preserving ~ Ellie Topp and Margaret Howard
  4. The Joy of Jams, Jellies, and other Sweet Preserves ~ Linda Ziedrich
  5. Put ’em Up! ~ Sherri Brooks Vinton
  6. CANNING for a new generation ~ Liana Krissoff
  7. Blue Ribbon Preserves ~ Linda J. Amendt
  8. Fruits of the Earth ~ Gloria Nicol
  9. Stocking Up ~ Carol H. Stoner and Carol Hupping
  10. Putting Food ~ by Ruth Hertzberg
  11. Preserving the Taste ~ Edon Waycott
  12. The Bread Baker’s Apprentice ~ Reinhart

Canning 101:

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