Safe and tested canning resources are a must in my household. I want to ensure I am providing food that is safe for my family to eat. When I first started looking into preserving the harvest coming out of my garden I did a tremendous amount of research. I wanted to make sure what I was doing was safe. There are a lot of recipes on the internet that are not safe to can. When you are new to preserving food this can be very overwhelming. If you are new to the world of canning I wanted to provide you with information on safe and tested canning resources so it is not so overwhelming to get started.
Safe and Tested Canning Books
My go-to canning resources start with the Ball Canning Books and I have added books from the USDA and the Cooperative Extension at the University of Georgia. These are a collection of safe and tested canning resources. Make sure to only use tested recipes when canning.
Ball Canning Back To Basics
The Ball Canning Back To Basics Book is a foolproof guide to canning jams, jellies, pickles, and more. This book is all about water bath canning. It is a great book for beginner canners who can easily pick up water bath canning supplies. This book includes 100 classic recipes. Chapters include Jams, Preserves and Marmalades, Jellies, Fruit, Fruit Butters and Sauces, Tomatoes, and Pickles.
Some of my favorite canning recipes from this book are:
Water Bath Canning Made Easy
Preserve the flavors of your favorite fruits and vegetables with my FREE comprehensive and beginner-friendly Water Bath canning eBook.
The All New Ball Book of Canning and Preserving
The All New Ball Book of Canning and Preserving is a fantastic collection of over 350 of the best canned, jammed, pickled, and preserved recipes. This book has a chapter on Water Bath Canning which includes items like Jams and Jellies, Marmalades and Preserves, Fruits and Fruit Butters, Chutneys and Relishes, Salsas and Sauces, Tomatoes, and Pickles. It also includes chapters on Fermenting, Pressure Canning, Freezing, Dehydrating, and Curing and Smoking. This is a great book to have on hand to try many different types of preserving methods for your harvest.
This book has some great canning recipes in it:
Ball Blue Book: Guide to Preserving
The Ball Blue Book 38th Edition: Guide to Preserving is a must-have for every canner. It contains over 500 Recipes. Chapters include Canning Basics, Canning High-Acid Food Fruits and Juices, Tomatoes, Jams Jellies & Fruit Spreads, Chutneys Pickles, and Relishes, Something Extra, Canning Low-Acid Foods Meats Seafood, and Vegetables, Freezing, Dehydrating, and Meal Creations.
This book has a lot of fantastic recipes in it:
Ball Complete Book of Home Preserving
The Ball CompleteBook of Home Preserving is my usual go-to book. It has so many different items I want to try in there and have not gotten around to it yet. This book contains 400 delicious and creative recipes. Chapters include Soft Spreads, Fabulous Fruits, Salsa Relish and Chutney, Condiments, Perfect Pickles, Tomatoes, and Pressure Canning: Low Acid Foods.
Some of my favorites out of this book include:
So Easy to Preserve
This book is produced by the Cooperative Extension at the University of Georgia. The 388-page book covers topics on Preserving Food, Canning, Pickled Products, Sweet Spreads and Syrups, Freezing and Drying. The book is available for purchase here So Easy to Preserve.
This book has a lot of great information on Preserving Herbs that I included in the article below:
Complete Guide to Home Canning
This book is produced by the United States Department of Agriculture (USDA). This is also a new book addition to my library with lots of new options for me to try. You can download this as a Free PDF here Complete Guide to Home Canning or you can purchase a printed copy from Purdue University Extension Store: Complete Guide to Home Canning
This is a compilation of 7 guides:
- Principles of Home Canning
- Selecting, Preparing, and Canning Fruit and Fruit Products
- Selecting, Preparing, and Canning Tomatoes and Tomato Products
- Selecting, Preparing, and Canning Vegetables and Vegetable Products
- Preparing and Canning Poultry, Red Meats, and Seafoods
- Preparing and Canning Fermented Foods and Pickled Vegetables
- Preparing and Canning Jams and Jellies
Some of my favorite recipes from this book include:
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Safe and Tested Canning Websites
Canada’s Ball Canning Website (Bernardin)
Preserving Guide – I only use the safe and tested recipes from the resources above.
State and County Extension Offices are also a great resource to get tested canning recipes.
I hope you find these resources helpful in your canning endeavors. Remember to use only safe tested recipes to ensure your food is processed correctly.
Happy Canning!
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