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Home / Learning resources for home canning / Online recipe sources for home canning

Online recipe sources for home canning

The recipe sites are listed by country. One of the great things about the Internet is that country restrictions don’t apply when it comes to access to great canning resources; they are available to all, wherever you are.

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

Contents hide
  • 1 United States
  • 2 Australia
  • 3 Canada
  • 4 South Africa
  • 5 Français
  • 6 Lista de recursos españoles para la conservación de alimentos caseros

United States

Ball

Mrs Wages

National Center for Home Food Preservation

Pennsylvania State

Pomona’s Pectin

USDA Complete Canning Guide 2015 (separate chapter PDF’s)

USDA Complete Canning Guide 2015. Merged PDF. You can read this on an iPad with a PDF reader or on home computer or print it out.

Utah State

Washington State PDF canning recipe books (small fee for some)

PDF EB1665 Let’s Preserve Jelly, Jam, Spreads
PDF PNW0172 Canning Vegetables
PDF PNW0183 Pickling Fish and Other Aquatic Foods for Home Use
PDF PNW0194 Canning Seafood
PDF PNW0199 Canning Fruits
PDF PNW0300 Canning Tomatoes and Tomato Products
PDF PNW0355 Pickling Vegetables
PDF PNW0361 Canning Meat, Poultry and Game
PDF PNW0395 Salsa Recipes for Canning
PDF PNW0421 Using and Caring for your Pressure Canner
PDF PNW0450  Home Canning Smoked Fish

(There are many other U.S. University Extension sites which are reputable; we chose the ones at the time of compilation that had the best collection of recipes, and presented them in the most accessible ways.)

Australia

Ball Australia

Foodpreserving.org

Canada

Bernardin (English)

Canadian Living

South Africa

Ball took their South Africa website offline sometime towards the end of 2017.

Français

Bernardin (français)

Guide pour Presto-Autoclave-et-Autocuiseur

Préparation des aliments et cuisson sécuritaires (Québec)

Conseils de salubrité sur la mise en conserve des aliments (Santé Canada)

Lista de recursos españoles para la conservación de alimentos caseros

Guía Práctica para Envasar a Presión (Kansas State)

Guía Práctica para Envasar con Baño de Agua y Envasar al Vapor (Kansas State)

El Congelado de Frutas (Penn State)

¿Qué Hago si el Congelador Deja de Funcionar? (Centro Nacional para la Conserva Doméstica do los Alimentos)

Recetas de salsa (Centro Nacional para la Conserva Doméstica do los Alimentos)

Lista de recursos españoles para la conservación de alimentos caseros (Centro Nacional para la Conserva Doméstica do los Alimentos)

Recursos de conservación de alimentos (Michigan)

Métodos para la conservación de alimentos (Purdue)

Tecnologías de la conservación y el procesamiento de los alimentos (Purdue)

Cómo guardar los alimentos en casa de una manera segura (Texas)

Preservación de alimentos (Universidad de California)

Voluntarios del Programa Maestro para Conservar Alimentos de UC trabajan con comunidades tribales (Universidad de California)

Presto en español

Reader Interactions

Comments

  1. Joy Savoie

    January 31, 2021 at 8:09 pm

    Do you have any sites that are in spanish?. So many MFP groups do not have Spanish directions. Thank you.

    Reply
    • Healthy Canning

      June 20, 2021 at 11:00 pm

      Thank you for the suggestion. We have now (2021) added to the page a section for Spanish-language resources.

      Reply
  2. Miss Conserves

    June 17, 2017 at 3:45 am

    May I strongly recommand adding this blog to the Canadian French list of sources of recipes? Over 500 unique recipes all tested and the blog is written with a lot of explanations, and humor! It is pretty much the canning bible in the french community. The writer also runs a forum for questions. Very well made.

    https://conserves.blogspot.ca/

    Reply
    • Healthy Canning

      June 17, 2017 at 7:08 pm

      We’ve browsed that site in the past several times. We just have to take the time to study it depth to see how closely they adhere to research-based home canning recommendations before we can suggest it to people. We’ll put doing so higher up on the list. Thanks for jogging us on that!

      Reply
      • Miss Conserves

        June 22, 2017 at 1:18 am

        You would probably find most of your answers here:
        https://conserves.blogspot.ca/2005/08/questions-et-rponses-au-sujet-des.html

        I know he has post his methodology somewhere, but I can’t find it. I think it’s on the forum. One of his friend, Manon, (who also has a nice blog), is a microbiologist and they test their recipes with c. sporogenes on a pretty long period of time for the pressure canned ones, and pHmeter for the low acid ones. The work Vincent does is amazing and he is not paid for any of it.
        Here’s Manon’s blog https://savoirfaireconserver.blogspot.ca/

        And thank you very much for your work! I love your site and refer all my students to it with your nice and healthy recipes and all the nice a relevant articles you write. I can see you research a lot on your topics!

        Reply
If you need FAST or relatively immediate canning help or answers, please try one of these Master Food Preserver groups; they are more qualified than we are and have many hands to help you. Many of them even operate telephone hotlines in season.

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Various studies through the years show consumers are not following science-based recommendations. They are not willing to change from old methods when science updates indicate new ones are needed. A large percentage are adapting recommendations in their own ways… Over half of home canners underprocess.”

— Dr Elizabeth Andress, Research and Education in Food Preservation. 2014.
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