Yesterday I got several books on canning at the library. My fav by FAR is one called "Sentational Preserves": http://www.amazon.com/Sensational-P...=sr_1_3?ie=UTF8&s=books&qid=1218327839&sr=8-3 I wrote down quite a few things I want to try. The best thing about the book, besides the mouth-watering photos, is that the author tells you what to do with the preserved food after you've made it, and how long to let it develop or how long it'll last before spoiling. Example: a friend told me about the preserved lemons her FIL makes. I looked up the recipe and made them. Now what? The accompanying recipes tell me how to use preserved lemons in food, that I should wait 3-4 weeks after making the lemons to use them, that they'll last 1 year unrefrigerated, and that a "white lacy film" on the lemons doesn't mean they're ruined. My one complaint is that the author doesn't give instructions on processing - nothing on how long to process and in water bath or pressure canner. Now I'm making my way through "Blue Ribbon Preserves": http://www.amazon.com/Blue-Ribbon-P...d_bbs_1?ie=UTF8&s=books&qid=1218327839&sr=8-1 Seems like another really good book.