Are your home canned goods as safe as they are pretty? If you're using old recipes or the wrong equipment, you're putting yourself and loved ones at risk.
When it comes to canning low-acid foods such as vegetables, meat, poultry and fish, pressure canning is the only safe method.
Always follow a tested, proven recipe for each food being canned; doing so is critical to safety. Reliable sources for tested recipes include the Clemson Home & Garden Information Center (hgic.clemson.edu), the University of Georgia’s National Center for Home Food Processing and Preservation (nchfp.uga.edu), the Ball Blue Book Guide to Preserving, the Ball Complete Book of Home Preserving, the Jarden Foods (Ball) website (freshpreserving.com) and the references listed below. Avoid other on-line recipes and old untested recipes.