Looking for reliable and safe canned resources? This guide includes safe canned food books and a reliable website that offers science-based, tested canned food recipes that help you store your food safely and confidently.
I was lucky when I first became interested in preserving food. I came across a man like Grandma in many of us online mentors, learning ropes. She welcomed the questions with patience and kindness, and most importantly, she taught me the importance of safely canning.
It was her who suggested my first canned book: a Ball Blue Book Guide to Save. That basic book was the foundation of me, and her guidance helped me avoid the unsafe shortcuts that were too common online. One of the first recipes I ever published on my website, Granny’s Bread and Butter Pickles, was inspired by her and named in her honor.
These days it’s easy to be overwhelmed by the number of canned recipes shared online and in books. Unfortunately, not all of them follow safe canning practices. Some influencers promote dangerous methods and even approach everything to canning their home.
You may also come across the term “Rebel Canning.” This is a tendency for people to deliberately ignore current safety guidelines. While this phrase may sound harmless, it may seem fun, it may seem like unsafe canning methods can lead to serious health risks, including boturs.
When storing foods that you have grown or carefully sourced, it is worth taking an extra step to ensure that the recipes you use are safe for canned items in your home. Trustworthy Science-Based Canned Food Resources help you store with confidence with lab-tested recipes and guidelines that reflect current food safety standards.
In this article I share safe canned books and websites that I personally trust and recommend. It shares the same resources that have helped to build a solid foundation for home food preservation.
What is a safe, tested canned recipe?
You’ll hear it often: use safe and tested canned recipes. But what does that mean?
Safe, tested canned recipes have been developed and verified through scientific lab testing and are safe to process at home using boiling water bath or pressure canning methods.
These recipes are carefully developed for flavor, texture and safety. They are designed to prevent decay and protect against dangerous spores and microorganisms, especially Botulinum Clostridium, a bacteria that causes botulinum.
Food scientists test each recipe for:
Acidity Level (pH) Density and Consistency of Vase Size and Headspace Processing Time and Method (Water Bath vs Pressure Canned)
Safe, tested recipes are published by trusted sources such as the USDA, the National Center for Home Food Preservation (NCHFP), University Expansion Services, and reputable companies such as Ball and Bernardin. Following these recipes is the best protection against foodborne illnesses and spoilage.
A reliable resource for safe home canning
When it comes to storing harvests at home, it is important to use safe, science-based canned recipes. Reliable canned resources for both books and websites can help you stay up to date with tested recipes, current guidelines and expert advice. The following resources are resources that I personally trust and recommend.
A reliable book for safe home cans
A good canned book is one of the best investments you can make. I often rely on reliable books to review tips and be inspired by seasonal recipes.
There are countless canned books on the market today, but not all of them follow current safety standards. The titles I recommend are based on science-influenced lab-tested recipes and are written by food preservation experts in accordance with USDA guidelines.
This is a quick look at some of my favorite safe canned books:
👉Want to know more? For a detailed description of each book, updated editions, and tips on choosing the right one that suits your needs, check out the safe canned books to add to your library.
A trusted website with recipes and canned food advice
Alongside the books, I repeat it over and over again. These sites provide safe and tested recipes, current processing guidelines, and go-to expert advice.
National Center for Home Food Protection (NCHFP)
NCHFP is the gold standard for safe homecanning in the US. Founded with support from the USDA and the University of Georgia, it provided recommendations based on research on food preservation.
here it is:
If you’ve ever wondered how to safely get home, this is one of the first places I suggest checking out.
Fresh balls preserved
Ball has been a reliable name for homecanning for generations. In addition to their famous books, jars and lids, the balls offer canned recipes and canned tips on the official website: ballmasonjars.com.
Their website provided:
Safe canned recipes developed by the bowl or in collaboration with NCHFP, JAR, lids and tools product information and videos Facebook groups ask questions
Bernardin
Bernardin is a sister brand to Ball in Canada, and Newell Brands owns both. They follow the same science-based canning guidelines and safety standards. However, Bernardin’s website offers a unique collection of recipes that are not available on the ball site, making it a valuable and complementary resource. You can find it here: Bernardine Home Canning.
Some outstanding recipes include:
Quebec Pork Meatballs: The flavorful pork meatballs are seasoned with classic Tour Thieres spices, giving them a comfortable, French Canadian twist. Station Hot Sauce: A fanatic blend of peppers and spices for homemade heat. Pork Sausage: Examples of safely pressured meat were done in the right way.
Although the content is tailored for Canadian users, the recipe includes both metric and US measurements, making it easy to follow wherever you live.
Save recipes for Safe Jam, Jelly, and Pectin Brands
Commercially available pectin packages are another great sauce for safe and tested recipes when making jams and jellies. Most boxes contain printed inserts with step-by-step instructions, and many manufacturers also offer downloadable versions to their websites.
Because pectin types are different (usually low or diabetic, liquid, or powdered), it is important to follow the specific direction of brands and diversity that you use to ensure the best results.
Popular pectin brands include:
Extension Office Canned Food Guide and Local Recipes
In addition to the National Center for Home Food Protection, as part of the US Cooperative Expansion System, many university expansion offices perform their own lab tests to provide information based on safe, research-based information.
They often have unique locally tailored recipes and offer low-cost classes and workshops for hands-on learning. It also helps many people provide dial gauge testing to ensure that the equipment is accurate and safe to use.
Colive Find Local Extension Office: USDA Land Grant University Extension Directory
I often turn to these local extensions when I need fresh inspiration. For example, my local University of Maine Cooperative Expansion University shares two popular foraged foods in my area, unique area favorite safe test recipes such as pickle fiddleheads and beach plum jelly.
Below are some of my favorite university extension websites to explore reliable canned resources.
Pennsylvania State Expansion
Pennsylvania expansion is a great resource if you want to deepen your knowledge of food preservation. In addition to tested canned recipes, they offer helpful troubleshooting articles, educational videos and online workshops. Their Let’s Preserve Fact Sheet series covers a wide range of topics, from acidic acidic foods to canned canned food.
North Dakota State University Expansion (NDSU)
NDSU offers a wide range of downloadable guides from Canning, including guides explaining how to safely change tested canned recipes. They also share local fruit reserves that are not found in NCHFP.
University of Wyoming Expansion
Wyoming Guide’s preserved foods feature a safe, research-based methodology tailored to the state’s unique local foods. There are unique canned instructions for wild fruits such as chalk cherries, buffalo lees, gooseberries and even a much more pear cactus jelly. Perfect for those who want to preserve locally forged ingredients.
University of Minnesota Extension
Minnesota Extension has several unique recipes that highlight wild and local ingredients. Their step-by-step tomato mixing recipes are a great example of regionally adapted canned recipes. They also share unique fruit jam recipes such as rose hip jam, rhubarb jam and sandwich cherry jelly made from wild fruit.
Safe canned recipes and resources from a good life
In addition to the trustworthy books and websites above, I have developed a collection of safe canned recipes and resources that will help you maintain your harvest confidently. These recipes are rooted in research support guidelines and are designed to be safe and secure for canned food at home.
Develop a good life website
Over the years I have spent countless hours making, testing and sharing home-camping recipes that follow safe, science-based methods. Whether you’re holding tomatoes, pickles, jams, fruits, salsas or soups, you’ll find step-by-step instructions to make the process easier.
collectipipe complete recipe collection: see safe canned recipes
Cultivate a guide to a good life
To find reliable recipes even easier, we have curated a collection of safe canned recipes in our downloadable guide. These ebooks collect favorites from highly tested sources that follow USDA procedures, such as the extremely easy to store, canned bowl books, and the National Center for Home Food Preservation. Each recipe is carefully selected or adapted to meet current safety standards.
Final Thoughts
Trustworthy resources are the foundation for safe and successful homecanning. Whether you’re looking to trustworthy books, bookmark your favorite website, or explore science-based recipes with Grow a Good Life, having accurate information at your fingertips can help you maintain your food with confidence and peace of mind.
I recommend you explore more canned guides to help you grow a good life:
