Canning & Preserving in 2012

The Art of Preserving: ALL KINDS OF Animal and Vegetable Substances FOR SEVERAL YEARS by Appert, M.

The Complete Idiot's Guide to Smoking Foods by Reader, Ted

Home Bottling and Canning - Fruit, Vegetables, Poultry, Meat - Including Drying and Salting by Grange, Cyril

The Complete Book of Home Food Preservation - Fruits, Vegetables, Poultry, Meat, Fish and Eggs by Grange, Cyril

How to Smoke Fish - Including Brine Curing, Dry Salting, Home Canning by Ludgate, H. T.

Meat Curing Made Easy - Sausage Making and Many Uses for Morton's Salt by Anon

Preservation Jam Making, Jelly Making, Marmalade Making, Pickles, Chutneys & Sauces, Bottling Fruit, Finishing Preservation Work for Show by Anon

Sauerkraut, Kimchi, Pickles & Relishes by Marianski, Stanley, Marianski, Adam

The Art of Fermentation: New York Times Bestseller by Katz, Sandor Ellix

Salmon Recipes How to Freeze Smoke and Can by Canaguier, James R.

Food in Jars: Preserving in Small Batches Year-Round by McClellan, Marisa

Preserving Made Easy: Small Batches and Simple Techniques by Topp, Ellie, Howard, Margaret

The Pickled Pantry: From Apples to Zucchini, 150 Recipes for Pickles, Relishes, Chutneys & More by Chesman, Andrea

Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen by Lewin, Alex

Homesweet Homegrown: How to Grow, Make, and Store Food, No Matter Where You Live by Jasko, Robyn

World Vegetables: Principles, Production, and Nutritive Values by Rubatzky, Vincent E., Yamaguchi, Mas

Pantry Stuffers Soup Mixes: Using Dehydrated Products by Clark, Wanda Bailey

Salumi: The Craft of Italian Dry Curing by Ruhlman, Michael, Polcyn, Brian

Easy Food Dehydrating and Safe Food Storage by Gast, Susan

Baker Creek Vegan Cookbook: Traditional Ways to Cook, Preserve, and Eat the Harvest by Gettle, Jere, Gettle, Emilee

Complete Guide to Home Canning, Preserving, and Freezing by U. S. Department of Agriculture

Automatic Control of Food Manufacturing Processes by McFarlane, I.

Handbook of Food Processing Equipment by Saravacos, George D., Kostaropoulos, Athanasios E.

Salt Sugar Smoke: How to Preserve Fruit, Vegetables, Meat and Fish by Henry, Diana

DIY Cookbook: Can It, Cure It, Churn It, Brew It by

Ultra High Pressure Treatment of Foods by

Hydrocolloid Applications: Gum Technology in the Food and Other Industries by Nussinovitch

War Food - Practical and Economical Methods of Keeping Vegetables, Fruits and Meats by Handy, Amy L.

Dehydrating Foods, Fruits, Vegetables, Fish and Meats - The New, Easy, Economical and Superior Method of Preserving all Kinds of Food Materials with a by Andrea, A. Louise

The Dehydration of Fruit and Vegetables - Including Notes on Dehydrater Efficiency by Cruess, William V.

Everywoman's Canning Book - The A. B. C. of Safe Home Canning and Preserving by Hughes, Mary Burke

Home and Farm Canning by Cruess, William V.

Preserving and Pickling by Wright, Mary Mason

A Treatise on Food Conservation and the Art of Canning by Snyder, Sherwood P.

Home and Farm Food Preservation by Cruess, William V.

The Book for All Households - Or, The Art of Preserving Animal and Vegetable Substances for Many Years by Anon

Home Preparation of Jelly and Marmalade by Cruess, William V.

Professor H. I. Blits' Methods of Canning Fruits and Vegetables by Hot Air and Steam and Berries by the Compounding of Syrups Also the Crystallizing a by Blits, H. I.

Home Canning, Drying and Preserving by Andrea, A. Louise

Teach Yourself the Art of Canning Meat, Vegetables and Fruit at Home - Including the Composition of Canning Tomatoes by Cruess, William V.

Make It Last: Sustainably and Affordably Preserving What We Love by Briggs, Raleigh

Preparation of Fruit Juices in the Home by Cruess, William V.

Utilization of Waste Oranges by Cruess, William V.

Grape Syrup - Preliminary Report by Cruess, William V.

Utilization of Surplus Prunes by Cruess, William V.

Fruit Juices and Fruit Juice Beverages by Cruess, William V.

Bacterial Decomposition of Olives During Pickling by Cruess, W. V.

The Whole Art of Curing, Pickling and Smoking Meat and Fish both in the British and Foreign Modes: With Many Useful Miscellaneous Receipts and Full Di by Robinson, James

Vinegar from Waste Fruits by Cruess, William V.

Preserving Wild Foods: A Modern Forager's Recipes for Curing, Canning, Smoking, and Pickling by Pelzel, Raquel, Weingarten, Matthew

Don't Use A Chainsaw In The Kitchen: Cabin Etiquette or Harmony In The Bush by Stowell, Rosalyn E.

The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi by Chun, Lauryn, Massov, Olga

Brew Like a Pro: Make Pub-Style Draft Beer at Home by Miller, Dave