Food preservation resources
- Canning: Fruits
- Canning: Vegetables
- Canning: Fruit Spreads
- Canning: Pickled Products
- Canning: Meat, Poultry, Wild Game and Fish
- Canning and Freezing: Tomatoes
- Freezing: Fruits and Vegetables
National Center for Home Food Preservation
Advice for consumers on how to preserve foods by almost any way possible. Recipes are all scientifically valid with food safety risks evaluated and addressed. Includes judging guides for evaluation of home preserved foods for 4-H and other fairs.
So Easy to Preserve - University of Georgia
USDA Complete Guide to Home Canning
A complete reference is available in pdf format on the site. This is the handbook that most of Extension uses for home canning of foods.
Ball Blue Book published after 1994
A comprehensive source for home canning information.
Food and Drug Administration, Center for Food Safety and Applied Nutrition
Website leads to a large number of technical and consumer oriented materials.
The Bad Bug Book
This is a listing of foodborne pathogens and toxins. It is a useful resource in determining what bacteria, parasites, viruses, molds, and toxins might be found in foods.
Home Food Preservation Site - Pennsylvania State University
A very complete site with information about suppliers, kitchen unit converters, and includes the USDA canning guide.
Canning pumpkin butter or squash purees - University of Georgia
It is not possible at this point to evaluate a recipe for pumpkin or mashed squash for canning potential by looking at it. At this point, research seems to indicate variability of the products is great, and in several ways that raise safety concerns. It is best to freeze pumpkin butters or mashed squash. The information at this web site explains why.