the craft of salting, smoking, and curing
by Michael Ruhlman
The craft of salting, smoking, and curing meat. Old preservation methods explained by a professional cook.
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Sandor Ellix Katz, Alejandro Pareja Rodríguez
Sandor Katz's deep reference on fermentation traditions worldwide. For when Wild Fermentation leaves you wanting more.
Ball Corporation
The long-running home canning guide from Ball, with tested recipes and processing times. Inexpensive and widely trusted.
Judi Kingry, Lauren Devine
Hundreds of tested recipes for canning, pickling, and preserving. The bigger companion to the Ball Blue Book.
John J. Mettler Jr., John J. Mettler
Step-by-step butchering of beef, pork, lamb, poultry, rabbit, and venison.