"Stocking Up" by the editors of Organic Farming

This is an oldie from Rodale Press which is often available in multiple copies in used bookstores, however more recent editions can be purchased form Amazon. Some of the information in the older editions is out of date, like choosing which varieties of produce for storing.

This book covers a wide range of subjects on everything from root cellaring to building a smokehouse. It covers, canning, freezing, drying, fermenting, making butter and cheese, preserving eggs, butchering meat and dry storage. It is an excellent introductory primer on all of these topics and more, and ever covers making your own vinegar and sweet or dry cider!

On the downside, it isn't from a self-sufficient standpoint, so there are a lot of suggestions of stuff to buy and using store-bought ingredients in some cases over the ones it just told you how to make yourself. Also, many topics need a much more detailed explanation to be very useful.

I'd recommend it as a starter book, especially if you can pick it up for a few bucks used, but if you already have a library of more detailled works on the topics that interest you, this book probably won't help you much.