USDA Publications

USDA Complete Guide to Home Canning

Introduction
Guide 01: Principles of Home Canning
Guide 02: Selecting, Preparing, and Canning Fruit and Fruit Products
Guide 03: Selecting, Preparing, and Canning Tomatoes and Tomato Products
Guide 04: Selecting, Preparing, and Canning Vegetables and Vegetable Products
Guide 05: Preparing and Canning Poultry, Red Meats, and Seafood
Guide 06: Preparing and Canning Fermented Food and Pickled Vegetables
Guide 07: Preparing and Canning Jams and Jellies

Ordering Information for USDA Complete Guide to Home Canning

NCHFP Publications

Factsheets

	Technical Bulletins
	Literature Reviews
	Scientific Publications

Other Government Publications

U.S. Department of Agriculture
Food Safety and Inspection Service (USDA-FSIS)

	Focus on: Freezing
	Food Safety of Jerky
	Refrigeration and Food Safety
	Focus on: Sausages
	Menu of USDA food safety and preparation publications

U.S. Food and Drug Administration
Center for Food Safety and Applied Nutrition (FDA-CFSAN)

	Approximate pH of Foods and Food Products
	How to Safely Handle Refrigerated Ready-to-Eat Foods and Avoid Listeriosis
	Unpasteurized Cider and Juice Can Contain Bacteria That Make Children and Some Other People Sick

United Nations
Food and Agricultural Organization (UN-FAO)

These publications provide an educational review of topics for an international audience and should not be used for recommendations or guidelines for home food preservation in the United States.

	Fermented fruits and vegetables. A global perspective. 1998.
	Fruit and vegetable processing. 1995. 390 pp.
	Guidelines for small-scale fruit and vegetable processors. 1997. 195 pp.
	Small-scale sausage production. 1985.

The University of Georgia Factsheets

	Botulism
	Canning Fruit
	Canning Tomatoes and Tomato Products
	Canning Vegetables
	Drying Fruits and Vegetables
	Freezing Fruit
	Freezing Vegetables
	Freezing Prepared Foods
	Freezing Animal Products
	Jams and Jellies
	Jellied Products Without Added Sugar
	Uncooked Jams and Jellies
	Processing Jams and Jellies
	Steps in Processing Jams and Jellies
	Pickled Products
	Flavored Vinegars
	What to do if the Freezer Stops
	Canning Breads and Cakes
	Should I Vacuum Package Food At Home?
	Preparing Safer Jerky: HTML  PDF
	Canning Pumpkin Butter and Mashed or Pureed Squashes: HTML  PDF
	Using Boiling Water Canners: HTML  PDF
	Using Pressure Canners: HTML  PDF

"So Easy To Preserve"

The University of Georgia College of Family and Consumer Sciences and College of Agricultural and Environmental Sciences are pleased to offer the 4th edition of So Easy To Preserve. This beautiful book contains the latest and safest United States Department of Agriculture recommendations as found in the 1994 Complete Guide To Home Canning.

So Easy To Preserve is a 314-page book with over 150 tested recipes along with step by step instructions and in-depth information for both the new and experienced food preserver. Chapters include Preserving Food, Canning, Pickled Products, Jellied Fruit Products, Freezing and Drying.

	Click here for a brief description of each major section in the book.
	Click here for the detailed Table of Contents.
	Printable Order Form for "So Easy To Preserve".

Other Universities' Publications

	North Dakota State University
	Oregon State University
	Penn State University
	University of California, Davis

Complete Water Bath Canner Kit This is the same type of  standard canner that my grandmother used to make everything from applesauce to jams and jellies to tomato and spaghetti sauce! This complete kit includes everything you need and lasts for years: the canner, jar rack, jar grabber tongs, lid lifting wand, six pint jars with lids and rings, a plastic funnel, labels, bubble freer, and the bible of canning, the Ball Blue Book. It's much cheaper than buying the items separately. You'll never need anything else except more jars and lids!   Average Customer Review: Usually ships in 1-2 business days

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