Here, you will find many canning recipes, and if you see a recipe elsewhere, and your not sure of its safety, post it here to see if anyone will agree. Using a pressure canner does open up many more options. In your location, it may be more difficult to locate canning jars and lids.

NCHFP

Plus many state and county extension offices post approved recipes. Many are duplicates of USDA but not all. You can locate any US state extension's web site by Googleing "_________(name of state) agricultural extension services".

Hope this helps. Need a specific food recipes? Likely one of us can help. ;)

Dave

Also, don't forget to check for CURRENT canning books at your local library.

Welcome to the forum.

Deanna

Here's a site I like from Michigan State University.
Welcome to the forum! I look forward to hearing about your adventures in canning.

Zabby

Here is a link that might be useful: Michigan State University site

Sure-Jell and Ball both have websites with some recipes. Some have found recipes on sure-jell's site that are questionable - there was a whole thread on the pumpkin butter. But the rest of them should be fine.

Here is a link that might be useful: Sure-Jell Recipes

Here is a link to the Ball site. Robin-Kate from the forum even won one of their contests with her nectarine jam. It is in the freezer jam section.

Here is a link that might be useful: Ball site

Thank you all ! The term "pressure canning" is relatively unknown here(when I phoned around for a pressure canner no one knew what I was talking about) so this site is very valuable to me! I found a South African preserving book in the library yesterday by quite a well known food writer and no pressure canning is mentioned for even low acid foods! Scary stuff!

Yes, some books follow an old granmothers way of doing things, like adding wax to the tops of jelly in jars. Another old one is open kettle processing, or flipping the jars upside down once they are capped. Published dates on some books are good ways to tell if the recipes are safe, but it does take common sense and a good knowledge of what foods work well in home canning. Many people, like myself don't have pressure canners and we get by with making high acid foods like pickles and jellies, and the all important tomatoes, which should have extra acid added to keep them safe.

The University of Georgia is doing great work in the food pres field. The whole Master Food Preserver thing, I understand, is originating there. They have a book, but the whole thing is available on the web soeasytopreserve.com. I've found lots of newer, original recipes there.

The MFP program began in 1976 through Washington State. WSU introduced the Master Gardener program, which proved so successful it was extended to Food Preservation and a number of other areas.

The University of Georgia is a tremendous resource and does great work, but other Extension agencies also have made important contributions.

Carol

Thanks for this. But when I go to www.soeasytopreserve.com I only find the book and dvd order forms,the "how to preserve" link which takes me to the National Centre for Home Processing and 3 recipes but no link to take me to the other recipes in the "So easy to preserve" book?

Most of the recipes (I can't guarantee all as I haven't checked every one.) are offered on the website in the general instructions for canning, pickling, freezing, etc.

I still purchased the book as I find it convenient to have a print version, but I don't think it's essential.

Carol

Here is a link that might be useful: NCHFP

Carol - thanks for the correct info on MFP. It's such a great program, but Washington is the whole other extreme of the country! I went to the U of Ga site again because I was sure I'd gotten recipes there. Click on the third option on the right side of the screen, under the order book and order dvd. Then click on how-to can and that will give you veggie and fruit options. I've found they have a lot of recipes. does U of Washington have a site also?

Hopefully this will clarify. I have a copy of the latest edition. The majority of recipes in "So Easy to Preserve" are the ones you see on the NCHFP site. I haven't gone through the index to check each-and-every recipe, but my guess is few, if none, are specific to the book. Most of the book is a basic manual covering the same information about canning fruits, vegetables, meats, relishes, pickles, etc.

I'd guess their main intent in offering it is to provide a print source for those who don't have computer access (or good access) and those who prefer to have a print source to refer to.

So if you click on this link for tomatoes you'll find a whole range of canning information and recipes, the same you'd see in "So Easy to Preserve".

NCHFP How to Can Tomatoes.

To answer gran2's question, here's a clickable map of all the states. So if you click on Washington, for instance, it will take you directly to Washington State University's Extension site.

Clickable Map of State Extension Services.

There's a lot of "cross-fertilization" of Extension agencies. So you might find a document on canning seafood from Oregon Extension posted on Virginia's website. Colorado's info on hot peppers is on lots of other state sites and Washington Extension agents developed some salsa recipes posted all over the country.

Extension agencies have limited resources, so many of them specialize. Washington, AFAIK, puts most of its energy into horticultural and environmental studies. But individual counties in the Washington system do publish home preserving info. Here's one from Clark County:

Clark County Food Safety and Nutrition Page.

The most efficient way to find any of the information you want is to do an advanced search on Google or other service. Include "Extension" in the search string and indicate you only want ".edu" pages. That way the results will be limited to Extension agency documents, which are as reliable as it gets in home food preservation. (With rare exceptions where an extension service will still have an out-of-date document posted.)

Carol

Thank you so much !