Now that it’s August, I’m thinking about what to do with my garden’s harvest. I couldn’t use all the zucchini, and I can tell the tomatoes are about to produce way too much this year. Every year, I keep meaning to learn how to preserve my harvest. So I tracked down some books that cover everything from canning to dehydrating. There’s even a book if you want to learn how to save seeds for next year! Each book will have its description from our catalog to give you an idea of what it covers.

Attainable Sustainable Pantry by Kris Bordessa

“A handy illustrated collection of tried and true techniques to fill your cupboards with wholesome, homemade food—and save money, too. Internet sensation Kris Bordessa shows how to replace storebought, processed products with your own delicious, nutritious entrees, side dishes, condiments, snacks, and more. With more than 120 recipes—from cake mixes and marmalades to relishes, pickles, and coffee creamer—this comprehensive guide will help you ditch store-bought processed foods and fill your pantry with homemade, healthier options that will save you time and money—and taste better, too! Inside these pages, you’ll find recipes for: Breakfast favorites, including homemade instant oatmeal, classic pancake and waffle mix, and make-ahead egg cups Baking must-haves, from chocolate cake mix to no-knead rosemary-garlic bread, sourdough bread loaves, and easy flour tortillas Everyday go-to condiments, such as ranch dressing, grainy mustard, teriyaki sauce, and mayonnaise Quick pickles, like bread-and-butter zucchini pickles, pickled beets and okra, and dill pickle relish Healthier snacks, including barbecue potato chips, sour “fruit” snacks, guacamole, and hummus And a huge collection of canning classics, from orange-vanilla marmalade and bourbon-apple jelly to chowchow, pizza sauce, salsa, and more—all reviewed for safety by the National Center for Home Food Preservation With author and homesteader Kris Bordessa as your guide, you’ll learn how to meal prep more efficiently, reduce waste, cut out processed ingredients, and enjoy more homemade foods year-round, all from the bounty in your own cupboards.”