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Home / Learning resources for home canning / What changed in the USDA Complete Guide between 2009 and 2015?

What changed in the USDA Complete Guide between 2009 and 2015?

What-changed-in-the-2015-USDA-Complete-Guide

Here are the changes we noted in the USDA Complete Guide between 2009 and 2015.

This comparison is just for curiosity purposes only, to see if we could spot any major critical changes to draw to people’s attentions.

We used PDF comparison software (diffpdf.) Note that the software may have missed some changes, or our eyes may have missed seeing some changes that it tried to flag for us. That is just one more reason to ensure that you use the 2015 version of the Complete Guide now rather than the 2009 version. The 2015 version supersedes the 2009 version.

That being said, all the changes that we did notice seemed minor, and mostly to do with recipe prep. We knew that the USDA was preferring hot pack over raw pack more and more for meats; in this 2015 edition they really emphasize their preference. We noticed only one ingredient quantity change (in Golden Pepper Jelly).

You may click all images below to enlarge them for easier reading. (Note that the comparison software highlighted some false positives; just ignore them.) The 2009 versions are on the left; the 2015 versions are on the right.

To be clear: we don’t certify this is a complete list of changes, so file away your 2009 guide and work from the new 2015 one.

0-Acknowlegements

A minor change in Acknowledgments wording (click to enlarge).

Note that the 2015 Complete Guide advice on steam canning doesn’t coincide with the advice now approving steam canning on the NCHFP site. It could be that incorporating steam canning guidance, which would require drastic changes throughout the Guide, would be beyond the resources of the USDA’s Home Canning department at the present time. The department currently gets only minimal, subsistence funding.

 

1-10

A second sentence about steam canning was dropped; wording about non-approved lids changed. (Click to enlarge).

 

2-15

Change in grape juice prep procedure. (Click to enlarge).

 

5-5

Hot pack preference emphasized with reason why. (Click to enlarge).

 

5-6

Hot pack preference emphasized with reason why. (Click to enlarge).

 

5-7

Wording change to try to clarify how much meat can be included in a broth. (Click to enlarge).

 

6-9

Clarification about when liming versions can be used in this bread and butter pickle recipe. (Click to enlarge).

 

7-10

Golden Pepper Jelly: ingredient proportions changed quite substantially. Sugar is reduced a lot. (Click to enlarge).

 

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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“THE preservation of fruits and vegetables by canning is now an exact and known science. Our grandmothers, and even our mothers, were content to lose entirely many quarts of fruit each year; and they were never surprised to find a layer of mold on top of each jar. Science has made wonderful advances, however, and in these days any woman can preserve fruit and vegetables without the loss of a single jar or a trace of mold.”

— Ball Blue Book, Edition E. 1920s.
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