There is nothing like enjoying a taste of summer in the depths of winter, and home canning is a low-cost way to achieve it. My longtime in-house canning expert tells me that “The All New Ball Book of Canning and Preserving’’ (Time) edited by Meredith L. Butcher is an excellent guide for beginners with plenty of new ideas for old hands. It teaches the basics of various methods of preservation, including pickling and freezing, with a strong emphasis on food safety. Luscious photography and more than 350 recipes for jams, jellies, jerkies, pickles, tomato sauce, salsas, and other condiments make it a mouthwatering treat.

JAN GARDNER