Where to find tested, evidence-based guidelines #
Processing food for preservation in glass jars sounds simple, but due to the risk of botulism, you should comply with guidelines recommended by reliable sources, such as the US Department of Agriculture, university studies, or cookbooks published by canning equipment manufacturers.
Articles #
General Canning Information (NCHFP) #
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General Canning Information (NCHFP)
Comprehensive articles about canning from the National Center for Home Food Preservation.
Safe Home Canning Basics (University of Missouri) #
Why Use Tested Recipes for Canning? #
Websites #
National Center for Home Food Preservation (NCHFP) website #
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National Center for Home Food Preservation (NCHFP) website
The National Center for Home Food Preservation is your source for current research-based recommendations for most methods of home food preservation. The Center was established with funding from the Cooperative State Research, Education and Extension Service, U.S. Department of Agriculture (CSREES-USDA) to address food safety concerns for those who practice and teach home food preservation and processing methods.
Publications #
USDA Complete Guide to Home Canning, 2015 revision #
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USDA Complete Guide to Home Canning, 2015 revision
This publication describes basic canning ingredients and procedures and how to use them to achieve safe, high-quality canned products. It includes a series of canning guides for specific foods.
Books #
So Easy to Preserve #
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So Easy to Preserve
This book of research-tested recipes is available from the University of Georgia’s online store.
Ball Complete Book of Home Preserving #
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Ball Complete Book of Home Preserving
Available from Amazon.com.