This cookbook has a wide variety of recipes, some with ingredients that are easier to find than others (even considering seasonality). Kumquats, endive, fiddlehead ferns, red currants, celeriac... well, maybe this stuff grows near you (or is readily available in stores near you), but I don't see them too often.

On the other hand, there's a useful amount of advice on water-bath canning for absolute beginners, and I'm looking forward to trying some of the recipes: kimchi, mango-chili butter, wasabi green beans, pickled cauliflower, ginger-garlic (cucumber) pickles, soy-garlic (cucumber) pickles, and pickled eggplant.