Canning Guides and References

Web sites

• National Center for Home Preservation
• Penn State University Resources for Safe Food Preservation
• Fresh Preserving (Ball/Kerr)

Books

• USDA (United States Department of Agriculture) Complete Guide to Home Canning, 2009.
• Contains information about canning fruits, vegetables, meats, fish, poultry and combination foods

  Download PDF copy from here

• Putting Food By, 5th edition, by Janet Greene, Ruth Hertzberg, and Beatrice Vaughan; edited by Stephen Schmidt, published by Plume, May 25, 2010.
• Contains information about canning, freezing, dehydration, pickling, fermentation, and cold storage
• So Easy to Preserve, University of Georgia, (mail order form found here).
• Contains information about canning, freezing, pickling, and dehydration
• Ball Blue Book Guide to Preserving, Alltrista Consumer Products, June 2004.
• Contains information about canning, freezing, pickling and dehydration
• Ball Complete Book of Home Preserving, by Judi Kingry and Lauren Devine, published by Robert Rose, 2006.
• Contains information about canning and pickling

Sanitation and safe food processing practices

• Good Manufacturing Practices Applied to the On-Farm Kitchen

• State licensed drinking water testing laboratories in Connecticut

• Sanitizing with bleach solutions

• Labeling for food processors

• Sample Home Acidified Foods/Jam/Jelly Production Record

• pH Testing (Food) Laboratories in Connecticut (source: ct.gov/dcp):

 

Alliant Food Safety Labs
1055 Farmington Ave
Farmington, CT06032-1573
(860) 674-8126

Northeast Laboratories Inc
129 Mill Street
Berlin, CT 06037
(860) 828-9787