Books

This is the short list of books on topics discussed here at IthaCan that come highly recommended by our members.

• Anderson, Elizabeth and Judy Harrison (2006). So Easy to Preserve, 5th ed. Cooperative Extension Service.
  
• Bubel, Mike and Nancy (1991).  Root Cellaring.  North Adams, MA: Storey Publishing, LLC.
• Carroll, Ricki (2002). Cheesemaking. North Adams, MA: Storey Publishing, LLC.
• Gardeners and Farmers of Terre Vivante (trans 1999). Preserving Food Without Freezing or Canning. White River Junction, VT: Chelsea Green.
• Greene et al (1992).  Putting Food By.  New York: Penguin Book Group.
• Jack, Dave and Eric Toensmeier (2005).  Edible Forest Gardens.  White River Junction, VT:  Chelsea Green.
  
• Katz, Sandor (2003).  Wild Fermentation:  The Flavor, Nutrition, and Craft of Live-Culture Foods. White River Junction, VT: Chelsea Green.
• Kingry, Judi and Lauren Devine (2006). Ball: Complete Book of Home Preserving. Toronto, ON: Robert Rose, Inc.
• Peterson, L. A. (1977). Peterson field guides: Edible wild plants. New York, NY: Houghton Mifflin Company.

For a more in depth DIY book list, check out sister site, PreparedTompkins.org post:  Bea's Book List.