Learning resources for home canning

The Ball Blue Book is one of the main books in the accepted American canon of home canning.

Ball has been issuing a home canning book since 1909, starting with the Ball Blue Book. It has been a trusted private-sector name for the latest home canning guidance ever since.

Bernardin is the authoritative name in home canning in Canada. The company publishes several home canning recipe books.

Canadian Living is a magazine and book publishing company. Their test kitchen has for several decades now provided people with lab-validated home canning recipes.

This is a list of electronic bulletins that you can subscribe to for home canning news.

It's important to keep up with developments in the world of home canning. Length of years in home canning does not equal being a good canner by today's standards if you have not kept up with the developments.

Whenever there's a health incident related to home canning, someone in media with little experience in the field gets assigned to do a story about home canning. The resulting stories usually leave pro's in the field trying to unsee what they just rea...

Emerie Brine is a Red Seal Certificate Chef and a Master Food Preserver, and the former Executive Chef and lead home food preserving instructor at Bernardin.

Many of the salsa recipes in the All New Ball Book call for fresh lime juice. This has caused some controversy because most home canning recipes specify bottled juice.

Here's a growing collection of some of the crazy things in the world of home canning to bring a knowing smile to your face.

A survey of historical home canning guides. Refer to these canning guides only for the purposes of historical research. Do not follow recipes or guidelines as much of the content is now known to be unsafe.

A review of Home Preservation of Fruit and Vegetables, a British home food preservation book. It was first published in 1926 with Margaret J. M. Watson as the author. There were 14 editions in total, with 1989 being the last.

Master Food Preserver is a certification that people can earn designating that they have undergone and passed training and courses in modern, up-to-date methods of food preservation.

The National Center for Home Food Preservation (NCHFP) is a publicly-funded center for research and education on home food preservation. It conducts and coordinate research to further develop knowledge in the field and engages in knowledge transfer through...

Elizabeth Andress was instrumental in the creation of the National Center for Home Food Preservation, and was its project director and champion from 1999 to December 2020, when she retired.

Gerald Kuhn completely changed forever how we think about home canning. A look at his times and work is also the history of many things we now take for granted.

There are now many online opportunities to learn about safe home canning. Some are free, some have a nominal fee.

The recipe sites listed on this page are what many if not most safe home canners would consider to be reputable sites, developing recipes from a foundation of science-based research.

Here is a list of online resources for home canning learning and questions which are run by "non-professionals": that is, people not in the employ of a university or a canning supply company.

This is a review of "Putting Food By", a home-canning book first published in 1973.

A discussion of reputable sources for safe, quality home canning recipes and practices.

A list of reputable resources for safe home canning knowledge.

A list of resources for supplies and reliable information for home canning in Canada.

Information resources and supplies for home canning in Australia

Information resources and supplies for home canning in New Zealand

Information resources and supplies for home canning in the United Kingdom

  Une banque de ressources éducatives en français pour conserves maison. Dernière mise à jour: janvier 2019   Livre de recettes Le grand livre des conserves Bernardin Edition francaise du Ball / Bernardin "Complete Book of ...

"So Easy to Preserve" is one of the best, if not the best, canning books out there today. If there is a bible of home food preservation, this is it, covering not just canning but also drying and freezing.

Some short how-to videos from So Easy to Preserve.

The USDA Complete Guide is considered the Bible of home canning. And, it's free online! Learn what's in it, and its history.

In the home canning world, the USDA (United States Department of Agriculture) plays a critical role. All reputable sources of home canning recipes and directions will defer to the core canning safety advice provided by the USDA.

A list of some clear for and against recommendations by the USDA for home canning

A list of changes in the USDA Complete Guide between 2009 and 2015 editions

A timeline of changes since 1944 in recommendations and practices in the world of home canning