Where Do You Find Safe, Reliable Canning Recipes?
Recipes in the following sources have been carefully tested in university laboratories. Recipes prepared as described and processed as recommended produce food that is safe and of highest possible quality. Recipes and recommendations for making high quality soft spreads (jams, jellies) and for pickling, freezing and drying are included as well.
So Easy to Preserve. 2006. 5th ed. Revised by Drs. E.L. Andress and J.A. Harrison. Cooperative Extension, The University of Georgia, Athens, GA. (http://setp.uga.edu; currently out of print; 6th edition expected this summer.) This book is the authoritative source for pressure canning procedures and recipes and offers excellent troubleshooting tips.
Clemson University Home and Garden Information Center (https://hgic.clemson.edu/)
National Center for Home Food Preservation. University of Georgia, (www.nchfp.uga.edu)
Complete Guide to Home Canning. 2009. USDA NIFA. Agriculture Bulletin 539. Free download available at (http://nchfp.uga.edu/publications/publications_usda.html)
Ball Blue Book Guide to Preserving. 2010. Hearthmark, LLC, d.b.a. Jarden Home Brands, Daleville, IN. Ball web site (www.freshpreserving.com)
Norma MacRae. 1996. Canning and Preserving without Sugar, 4th ed. Globe Pequot, Guilford, CT.
Freezing and Food Safety. Last updated June 15, 2013. USDA Food Safety and Inspection Service, (http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/freezing-and-food-safety/CT_Index)
Deanna DeLong, 2006. How to Dry Foods: The Most Complete Guide to Drying Foods at Home. Penguin Group, New York.
Janet Greene, Ruth Hertzberg, and Beatrice Vaughan. 2010. Putting Food By, 5th ed. Penguin Group, New York.
We strongly recommend that folks not use untested canning methods from relatives, friends, neighbors, or from the internet. Spores of Clostridium botulinum, the organism that causes botulism, are present in most foods. Reliable food preservation methods from the sources above are designed to kill or control the growth of C. botulinum and other disease-causing organisms. Use reliable, tested, science-based methods to keep your family safe.
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- New (and Not So New) Canning Tools
- Pressure Canning Revisited
- Freezing Foods for Quality: “Dump” Recipes
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- Revisiting Botulism
- Storing Bacon Jam
- Why Mason-type Canning Jars
- Why Foods Need to Be Preserved
- Strawberries, Strawberries, Strawberries
- Preserving Summer Squash
- Canning Tomato Products: To Acidify or Not To Acidify
- Preserving Peaches: Canning, Freezing, Jam or Salsa
- Canning Venison
- Dry or Can Those Legumes
- Preserving Onions and Garlic
- Acidifying Pressure Canned Tomatoes
- Canning With Half-Gallon Canning Jars
- Food2Market – Clemson’s Food Entrepreneur Assistance Program
- Cakes and Breads in Jars - Are They Safe?
- Canning Gifts
- Canning Controversies: No to Home Canning Dairy Products
- Available Moisture in Foods: What Is It Anyway?
- Say "No" to Old Pickle Recipes
- Get Ready for Canning Season
- Canning Controversy: What About Steam Canners?
- Why blanch?
- What is pH?
- Where Do You Find Safe, Reliable Canning Recipes?
- Want to Ferment Vegetables? Start with Sauerkraut
- PUT IT UP! A Food Preservation Curriculum for Youth
- Canning Reminders
- Canning Thanksgiving Specialties
- Merry Christmas: Holiday Baking
- Canning Meats & Poultry
- Dealing with Power Outages
- Freezing Eggs
- Preserving Spring Greens
- There is no safe approved process for home canning cured, brined or corned meats
- Atmospheric Steam Canners Can Provide a Safe Alternative to Boiling Water Canning for Acid Foods
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