If one sticks to the many approved sources for recipes for canning then there is no need for concerns. NCHFP, coop extension websites, the Ball Blue Book and other approved books, freshpreserving.com and homecanning.com are all approved sources. NCHFP is considered the prime source.

It is only when you try to make up your own recipe, pick up recipes from family members or from one of the many so-called 'recipe' sources on the web that canning safety concerns arise.

In those cases the safety evaluation has to be based on an in-depth knowledge of the underlying principles of canning practices. Things like density, pH controls, heat penetration, the way the different types of processing works, etc. That knowledge comes from formal classes, discussion groups like this, reading on NCHFP, experience, etc. A great place to begin is with NCHFP.

Dave

Here is a link that might be useful: NCHFP

Here is a recent discussion on safe resources you might want to read through too.

Here is a link that might be useful: Safe canning resources

Thanks for the information. It's kind of disappointing, though, because I have a book from the library but I don't know if the authors are really qualified enough for me to trust. It's The Complete Book of Small-Batch Preserving, and I've seen references to it here, so I assume it's a reliable book, but if I didn't see it recommended here, how would I know? Sigh.

Anyway, I see your name quite a bit, Dave. Have you taken classes about canning? I have looked at my local Cooperative Extension Office but they don't offer classes very often it appears, and traveling 7 hours plus to Sacramento is a bit much.

Yes, Topp and Howard are qualified. That is a highly-regarded source.

Carol

Look for a food-safety expert or food scientist in the acknowledgments. That should ensure safe recipes. Linda Amendt's Blue Ribbon Preserves looked like a good book, and she does discuss safety, botulism, etc. but she recommends canning for longer periods of time at 200 instead of 212 (boiling) so I wasn't sure of her recipes. She does not have a qualified reviewer listed, and Carol says she emailed her, the recipes have not been tested. So even though hers (and others) may *look* OK, I'm not willing to take a chance.

I don't have Small Batch Preserving, but I believe Ellie Topp herself is a food scientist.

but if I didn't see it recommended here, how would I know? Sigh.

Well you can always ask here. And if that fails you can check the credentials of the author, check to see if the book has the USDA seal of approval, see if the author makes proper reference to the standard guidelines found on USDA/NCHFP or not, compare a couple of the recipes in the book to those on NCHFP or in the Ball Blue Book and if obvious differences are noted then don't use the book. Those steps will help.

It will also help narrow the choices somewhat if you use only current books - nothing older than 2002. And when in doubt limit the use to high acid fruit and pickle recipes only, NOT any low acid vegetables recipes nor any mixed vegetable recipes.

Check into the online course offered by NCHFP and where in CA do you live? Near any of the universities? Checked with the nearby county's extension? Ought to be one of the county extension's closer that Sacramento with classes although they only be once a year and they are usually in the spring, not the fall. If nothing else you can order a copy of the USDA Complete Guide to Home Canning on which the classes are based.

And rather than library books you might consider in investing in your own copy of either the Ball Complete Book of Home Food Preserving or So Easy to Preserve from NCHFP. Both books are considered canner's bibles and fully dependable. ;)

Dave

PS: yes, we have an excellent extension service here in AR and both wife and I have participated in many classes, both formal and informal, over the years.

flutterby,

The USDA is the US government organization that issues guidelines for canning. They are VERY stringent guidelines, probably the most stringent in the world---we know from some European posters here that they are stricter than British and European guidelines, for example. So a recipe from the USDA website, or the National Centre for Home Food Preservation site, or the most recent Ball Blue Book (makers of the jars and lids; their book follows those guidelines, presumably as they don't want to be sued!), is pretty much a 100% guarantee.

The Ellie Topp book you mention is by Canadian authors; it came out of a Canadian cable show, Put a Lid on It! The authors have food science credentials, and their method for making flavoured oils, which they came up with themselves, they say they had approved by Health Canada. So that's a pretty high standard, too.

So maybe the general answer to your question is to read the introduction of any canning book and see where it came from and what its authors' credentials are.

This forum is also a great source of info---lots of dedicated canners here, with lots of experience. So you can get a lot of good info from asking about a book or recipe here.

You shd remember, though, that this is a *discussion forum.* It's a public forum where anyone can post their thoughts, opinions, and information.

So sometimes people on this forum disagreement on whether a recipe is "safe" because there IS no objective definition of "safe."

Is it safe to eat food from the store? I'd like to think so, but then I see recalls of billions of eggs, and people getting sick from supermarket lettuce!

And sometimes people here with opinions can be, well, opinionated.

I hope you enjoy your canning, and the Ellie Topp book (my copy is getting all splattered and worn, the sign of a great kitchen book IMHO)!. Try the Roasted Vegetable Pasta sauce. I also love that she has some recipes that are from non-Western food cultures (LOVE the Indonesian Peanut Sauce, and the Thai Chili Sauce, and the Madras Pickled Eggplant!).

Best wishes, and welcome here,

Z