I have a (not so hidden) secret: I love preserving foods. There is just something about canning and preserving that gets me excited. This weekend I went on a preserving binge, making cabbage and radish kimchee (a spicy Korean fermented dish), refrigerator pickles, infused cherries in Grand Marnier as well as balsamic strawberry jam and home-cured bacon from recipes I got from Well-Preserved. I really cannot recommend this book enough, even if you are a novice. The book, by Eugenia Bone, is focused mainly on unique small-batches of food and covers a wide variety of home-preserving methods, not just water bath canning. The book also comes with several recipes for the different unique items to can or preserve (including apricot amaretto jam, zucchini flower sauce and pickled cauliflower) and I recently made some chicken breasts in a lemon sauce that I made with home-made preserved lemons (also a recipe in the book, preserved lemons are a staple of North African cuisine and provide a great sour/salty taste).
Anyways, enough of my rambling. If you buy one canning book for the rest of your life, buy this one! Otherwise go to my favorite canning site Canning USA to fill you in on anything else.