Complete Guide to Home Canning: useful, thorough, and free!

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Occasionally the government does something rather useful.  The National Center for Home Food Preservation is one of those useful things resulting from a partnership between the county extension at the University of Georgia and the United States Department of Agriculture.  If you go on their website, you can find the USDA’s Complete Guide to Home Canning, a free 196-page document broken into downloadable “guides”.  Here are the topics covered:

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

If you are new to canning, read Guide 1.  It’s only about 35 easy-to-read pages long but it covers all the basics in a simple fashion.  I used a recipe for pickles from one of the guides and it was very easy to follow.   The recipes aren’t gourmet but they are straightforward, and they base their processing suggestions on research into the temperatures and times needed to safely kill all microorganisms for various foods.

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