You can learn a lot about what’s on the minds of culinary professionals by the types of cookbooks being published.

We’ve seen waves of baking books and tomes inspired by global cuisines (Italian and Korean cooking are especially popular). Now food preservation is having a literary moment, and the timing couldn’t be better.

To help you make the most of summer’s bounty, we plucked recipes from two of several new cookbooks: “Preserving the Seasons” by Holly Capelle (Simon Element, $29.99) and “The Pickle Jar” from Nick Vadasz (Hamlyn, $24.99).

In no time, both will have you canning, fermenting, pickling, dehydrating or freezing the best produce of the season. Each also provides detailed instructions and tips for both beginner and seasoned cooks, and recipes that will appease adventurous ea

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