Your local library carries an assortment of cookbooks with preservation recipes and photos
to browse through, or you can access a specific recipe on-line.
This above site is only sometimes available. On this site, click on Preserving and you will find a list of hard to find recipes such as preserving olives and speciality jellies and pickles.
As you seek recipes, keep in mind that most cookbooks are written by English majors or people who prepare tasty foods; not food microbiologists. When making freshly prepared recipes, the most you risk is wasting ingredients on a food you household refuses to eat. However, with recipes for food that is to be canned there is the possibility that the ingredient combination and processing times result in a product where bacteria that cause illness can grow during storage. Every year households exprience severe illnesses from using unsafe canning recipes. The USDA, the Ball Canning Co., and the Kerr Canning Co. publish canning recipes that are microbiologically safe; they have the testing laboratories to determine this. Fortunately, most other published recipes follow these safe templates and also are safe to home can. You need to use some care when evaluating a recipe. If you see a published recipe that differs significantly from recipes that have been tested (canned salsa recipes are an example) it is prudent not to use.