The Wiley Canning Company Cookbook is a guide to home food preservation. No matter where you live—a downtown high-rise, suburban bungalow, or countryside ranch—these recipes are for you. As you use this cookbook, you will become a steward of your local land, farms, and home.

Delicious ingredients lead to delicious meals. This is true for a meal. This is true for a life.

When we have a single ingredient that is homemade and precise—like freshly-canned, locally-grown tomatoes or an in-season Peach Jam—we can create an entire meal that awakens our hearts and minds, one that sends a tingle through our jaw as we take our first bite.

Simply, the goal of this book is to, again and again, provide a single ingredient that elevates your meal for yourself, your family, and all who are fortunate to gather around your table. It is to provide a single ingredient that carefully inoculates your meal with rich history and a meaningful story. I believe in this book with all that I am. I believe we are the living and breathing accumulation of the single ingredients we invite into our homes and lives.

The Wiley Canning Company Cookbook includes a foreword by Caroline Randall Williams, Nashville-based author, chef, activist, and teacher, as well as collaborative recipes with Chef Sean Brock, Chef Laura Lea Bryant, and The Peach Truck.

Learn more about The Wiley Canning Company Cookbook here.

The Wiley Subscription is a creative, educational, and insightful home for all subscribers. As a monthly subscriber, you will have access to weekly, monthly, and annual knowledge and connection. It is $9.00 monthly or $90.00 annually.

You will receive:

52 subscriber-only Wiley Weekly Newsletters

Up to 12 Wiley Recipes

Up to 12 In Dialogue interviews

Up to 12 Founder’s Talks with Chelsea J. O’Leary

10% off all Wiley Workshops

10% off all photographic prints

Access to the Wiley Weekly Newsletter archive

First access to all events and retreats

Explore the Wiley Subscription here.

Through our website, Wiley creates and shares canning, pickling, and preserving recipes. We intend for you to use our recipes at home and in your own canning practice.

Our recipes are divided into four main categories: canning, pickling, preserving, and freezing.

Safety is the highest priority of our recipes, followed closely by flavor. They are repeatedly tested, easily scalable, and uniquely delicious. What excites us most about our recipes is the trickle effect they have on dishes and meals at large. When we have just one ingredient that is homemade and precise, like freshly-canned tomatoes or blueberry mint jam, we can create an entire meal that’s elevated. Delicious ingredients lead to delicious meals. We look forward to creating and sharing one important and special part of your at-home dishes and meals through our canning, pickling, and preserving recipes.

As we create our recipes, we remain in rhythm with agricultural seasonality. We aim to source locally, and we wish to honor and respect the farmers and gardeners from whom we source.

As we share our recipes, you can find complete versions here on our website. We announce new additions through our newsletter and on Instagram. You can subscribe at the bottom of our website.

We now invite you to explore our current library of canning, pickling, preserving, and freezing recipes here.

We host in-person and virtual workshops. Our workshops are inspired by one very visceral, memorable feeling. It’s the feeling of walking into a room knowing immediately you’ll be welcomed and nourished inside.

I felt this every time I walked into my grandparents’ homes. I entered both my maternal and paternal grandparents’ homes through their kitchens. At once, I was sure I was not only wanted, but I was also sure I’d eat something delicious while there.

At my Grandma Trudy’s home, in particular, my favorite dish to smell upon arrival was her chili made from freshly-canned tomatoes. On the best of days, she’d allow me to pour the tomatoes in myself. She’d teach me that the tickle in my nose was the result of smelling chili powder. She’d show me just how finely to crush the tomatoes. She’d allow me to taste test, even though she knew her recipe was already just right. The final preparation of Grandma Trudy’s chili was a two-way street. She had everything ready. I arrived just in time to ask questions, taste the final tests, and enjoy the meal.

Our workshops are also a two-way street. I’ll be present as a guide. I’ll ensure you, we, are prepared. You’ll be present as one who’s excited to preserve your own seasonal produce. You’ll have plenty of space to ask questions, share stories, and further connect with this practice. Most importantly, you’ll be welcomed, wanted, and ready to enjoy our recipes.

Discover more about our workshops here.

The Wiley Weekly Newsletter is a free newsletter sent every Friday at 5:00pm CST. New recipes, workshops, and company announcements are shared through our newsletter.