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.
America
National Center for Home Food Preservation
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.
Washington State PDF canning recipe books (small fee)
Washington State recipe brochures:
| EB1665 | Let’s Preserve Jelly, Jam, Spreads | |
| PNW0172 | Canning Vegetables | |
| PNW0183 | Pickling Fish and Other Aquatic Foods for Home Use | |
| PNW0194 | Canning Seafood | |
| PNW0199 | Canning Fruits | |
| PNW0300 | Canning Tomatoes and Tomato Products | |
| PNW0355 | Pickling Vegetables | |
| PNW0361 | Canning Meat, Poultry and Game | |
| PNW0395 | Salsa Recipes for Canning | |
| PNW0421 | Using and Caring for your Pressure Canner | |
| PNW0450 | Home Canning Smoked Fish |
Wyoming Extension: Educational Resources – Food Preservation
(There are many other US 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 (still partly broken as of summer 2018; reported to Ball)
Canada
South Africa
Ball took their South Africa website offline sometime towards the end of 2017.
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/
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!
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!