The USDA Complete Guide to Home Canning
The 1994 edition of the Complete Guide to Home Canning and Preserving is the only approved version of this document. If you have an earlier version, please replace it with the 1994 edition. Information on ordering the paperback version of the Guide can be obtained from this University of Georgia web site. The National Center for Home Food Preservation (NCHFP) regularly reviews canning methods contained within the USDA Guide and has developed many new preservation recipes that are safe to use.
The links below will lead you to general canning guidance and safe canning methods from the 1994 USDA Complete Guide to Home Canning and the National Center for Home Food Preservation.
General Information Using Boiling Water Canners Using Pressure Canners Canning Fruits and Fruit Products Canning Tomatoes and Tomato Products Canning Salsa Canning Nuts and Nut Products Canning Vegetables and Vegetable Products Preparing and Canning Poultry, Red Meats and Seafoods  Pickled Fruits and Vegetables Jams and Jellies
Last updated May 6, 2008