Looking for basic details if you're a "preserving" novice? Or new recipes if you've been canning for years? The maker of Ball canning jars has a Fresh Preserving Web site that provides a wide range of information on how to can and freeze fresh produce, plus recipes for a wide variety of preserved foods.
Dozens of books on preserving foods line my shelves, yet several get used over and over again. Everybody who cans or freezes food should invest in the Ball Blue Book of Preserving (Alltrista Consumer Products, 2004; $8.95). If you want the same basic information, plus more recipes, consider the Ball Complete Book of Preserving: 400 Delicious and Creative Recipes for Today, by Judi Kingry (Robert Rose, 2006; $19.95). For lots of innovative and delicious ideas, try Small Batch Preserving, by Ellie Topp and Margaret Howard (Firefly Books, 2007; $19.95); for those who want larger quantities, the recipes double successfully.
If pickled foods are high on your list, then look to The Joy of Pickling: 200 Flavor-Packed Recipes for All Kinds of Produce from Garden or Market, by Linda Ziedrich (Harvard Common Press, 1999; $19.95). Speaking of pickles, you'll also want to learn how to flavor vinegars with herbs as well as have lots of recipes for using them, including mustards, chutneys, preserves, conserves, salsas, and pickles, so check out my book Herbal Vinegar (Storey Books, 1994; $14.95).