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Preserving
 The Complete Root Cellar Book
Steve Maxwell
The wonders of eating carrots, parsnips, potatoes and more in the middle of winter, that you put away in the root cellar in the fall is a joy we all should be experiencing. This almost lost tradition of cellaring food for the winter is making a comeback. The book includes over 30 plans, storage options and 100 recipes for using up your cellared goods. Softcover, 264 pp. $27.95. Watch the interview with Alison Fryer and Steve Maxwell.
 Recipes from the Root Cellar
Andrea Chesman
As the summer months wind down and fresh produce becomes less readily available, turn to "Recipes from the Root Cellar" and make the most of the fall and winter harvest. Greens and cabbages, members from the onion family, tubers, root vegetables, winter squashes, and dried beans all make an appearance in this cozy compendium. Not just for vegetarians, this book also incorporates meat and fish dishes featuring fall and winter's finest. Softcover, 387 pp. $23.95.
 250 Home Preserving Favorites: From Jams & Jellies to Marmalades & Chutneys
Yvonne Tremblay
Featuring all the original recipes from her best-selling book, Prizewinning Preserves, Yvonne Tremblay's 250 Home Preserving Favorites also includes over 125 new recipes. Side panels provide useful tips, recipe variations, and suggestions for recipes using the preserves. For those wanting to delve into jam-making for the first time or who do not have the time or equipment necessary for making jam in large batches, there is a chapter on "Micro-Mini Jams" which outlines the process and provides recipes for making jam using the microwave. Softcover, 384 pp. $24.95.
 The Complete Book of Pickling
Jennifer MacKenzie
With an introductory section that includes a step-by-step guide to preserving techniques, as well as equipment essentials and ingredient purchasing and preparation tips, The Complete Book of Pickling appeals to both novice and experienced canners. Covering a broad spectrum from vegetable and fruit pickles to relishes, chutneys and salsas, you can enjoy summer's freshness at any time of the year. Softcover, 335 pp. $24.95.
 Good Old-Fashioned Jams, Preserves and Chutneys
Sara Paston-Williams
Another in the National Trust series, this book features recipes for jams, chutneys, relishes, fruit curds and cheese, and herb salts and syrups -- all from cookbooks belonging to National Trust properties or from their contemporary restaurants. Who knew you would find a recipe for lemon curd cooked in a slow cooker in a National Trust book? Colour photos. Hardcover, 176 pp. $29.95.
 Self Sufficiency: Preserving
Carol Wilson
As part of a range of books aiming to help you become more self-sufficient (there are also home brewing and home cleaning texts) this clear and brightly illustrated book contains instructions on jams, jellies, pickles and marmalades, as well as curds, fruit butters, bottling and salting. Each section covers such helpful information the specific equipment needed and additional cooking tips. Recipes include pumpkin curd, quince butter and pear and orange chutney. No photographs but colour illustrations throughout. Hardcover, 128 pp. $16.95.
 Preserving the Italian Way
Pietro Demaio
Australian-born to Calabrian-born parents, Pietro Demaio presents recipes for traditional Italian preserving interwoven with the story of Australia’s Italian immigrants. Preserved vegetables and mushrooms, fish, and wines and liqueurs figure heavily in the book. Demaio also offers instructions for making salami and other cured meats. Although bread does not really fall into the preserving category, there are bread recipes and directions for building a wood-fired brick oven. Some photographs in colour and black and white. Softcover, 236 pp. $39.95.
 Jam it, Pickle it, Cure it & other cooking projects
Karen Solomon
It's the "other projects" that caught our attention, bacon, cheese, marshmallows, crackers. Yes, you've probably seen some of these recipes elsewhere, but there is enough variety over a wide course of categories all in one book to make it interesting. Hardcover, 148 pp. $29.95.
 Root Cellaring
Mike and Nancy Bubel
Whilst we are in the midst of a back to the land, back to basics revival, why not take it one step further and revive the root cellar? This classic book published in 1991 discusses how you can go about keeping nature's bounty fresh all year long, a practice that has fallen by the wayside. An efficient low cost way that can be done in a basement, porch, garage or hallway according to the authors! Softcover, 298 pp. $19.95.
The Beginner's Guide to Preserving Food at Home
Janet Chadwick
The perfect antidote to a troubled economy, this book, using straightforward instructions, shows how to save money and the summer harvest . It includes recipes that employ canned, frozen, brined and root cellared fruits and vegetables. Handy charts show preserved yields from fresh produce. A few line drawings. Softcover, 231 pp. $19.95.
 Fruits of the Earth
Gloria Nichol
Author, Gloria Nicol has been preserving for over thirty years and is now ready to share. The book follows the trend of returning to simpler methods of food production and taking advantage of seasonal eating. Recipes range from traditional Countryside Jam to more unique combinations, such as Crab Apple & Vanilla Curd. With plenty of colour photographs and helpful tips throughout the book, Nicol makes preserving seem less daunting and very appealing. Hardcover, 144 pp. $33.95.
 Pretty Pantry Gifts
Includes 15 recipes, 24 sheets of stickers, 20 gift tags with elastic string, 10 fabric toppers, and 10 cellophane bags. Box set. $26.95.
 175 Best Jams, Jellies, Marmalades & Other Soft Spreads
Linda J. Amendt
The winner of more than 600 ribbons for preserving at state and county fairs, Linda Amendt brings modern flair to preserving, resulting in jewel-toned spreads that include guava jelly, raspberry marmalade and savory examples such as red onion jam and garlic thyme jelly. Her processing methods are the latest with strict prohibition against the use of paraffin wax. Colour photos. Softcover, 304 pp. $24.95.
  The Complete Book of Small-Batch Preserving
Second Edition
Ellie Topp
From dried cranberries to hellfire relish there is a preserve to suit every taste. Diabetics take heart - there is even a chapter on low sugar spreads. With loads of information on safety issues, types of pectin and how to use them, this is a great beginner’s book for the preserving-timid. Colour photos. Softcover, 376 pp. $19.95.
 Bernardin Complete Book of Home Preserving
Edited by Judi Kingry & Lauren Devine
As there are many of us who love to bottle and jar practically everything this
tome has it all, including a decent pickling section. Softcover, 448 pp, $27.95.
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