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Books & Authors, Health & Wellness

Yes You "Can": Preserving Food Through Canning

Canning was invented in France in 1809 as a method of preserving food for Napoleon's troops.  For decades now, families have been using canning as a way to preserve their personal harvests, promote good health, and save some money.

Home canning has experienced a renaissance in the last few years, due in part to the economy but also the DIY movement that has become so popular.  Many contemporary chefs and home cooks are experimenting with canning recipes in new and exciting ways and sharing through their blogs and cookbooks.

Think you're ready to give canning a go?  Check out some of these great titles from The Library!

 You Can Can!: Guide to Canning, Preserving, and Pickling by Better Homes and Gardens

A comprehensive beginner's guide to home canning and preserving, complete with tasty recipes 


 Canning Cents: The Money-Saving Whole Foods Canning Handbook by Stephanie Petersen

Seasoned chef Stephanie Peterson, an avid home canner, teaches you how to get that fresh, farm-to-table taste by preserving your own organic produce and whole foods.


 Blue Ribbon Canning: Jams, Preserves, Pickles, Sauces & More by Linda J. Amendt

This book captures the best of the best with nearly 139 home-canning recipes that have won top prizes in fairs across the nation and shares the tips that show you how to follow that success. 



Put 'em Up! Fruit: A Preserving Guide & Cookbook by Sherri Brooks Vinton

This creative collection has inventive recipes for preserving 18 kinds of fruit but it also has 80 recipes for using your preserves.


 Preserving by the Pint: Quick Seasonal Canning for Small Spaces by Marisa McClellan

A guide for saving smaller batches of produce, with preserving and storage tips plus jar-size recommendations.



 Pickled: From Curing Lemons to Fermenting Cabbage, The Gourmand's Ultimate Guide to the World of Pickling by Kelly Carrolata.

 Features a range of accessible techniques, as well as recipes that highlight your favorite tastes, and helpful asides that delve into the science and history of this previously humble practice.


  Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry by Liana Krissoff

Organized by season and illustrated with beautiful photographs, This hip, modern handbook offers detailed instructions and recipes for making more than 150 canned, pickled, dried, and frozen foods. 


 Saving the Season: A Cook's Guide to Home Canning, Pickling, and Preserving by Kevin West

With 220 recipes for sweet and savory jams, pickles, cordials, cocktails, candies, and more, Saving the Season is the ultimate guide for cooks -- from the novice to the professional -- and the only book you need to save (and savor) the season throughout the entire year.

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