Home Canning Resources

I have one comment on a resource for home canning. The criteria the Food Science Department at Penn State Univeristy uses to determine if a resource is safe include if the recipe was tested at a research lab for time, temperature and pressure needed to raise the food product to a safe temperature to kill microorganisms. The only recommended resources we have are from Univeristy Extension services, such as Penn State Extensions's free Let's Preserve series http://foodsafety.psu.edu/lets_preserve.html , The National Center for Home Food Preservation from the University of Georgia Extension, including their excellent publication So Easy to Preserve http://www.uga.edu/nchfp/ , USDA's Complete Guide to Home Canning (free) http://foodsafety.psu.edu/canningguide.html , and Ball's Blue Book (any earlier verions publiched before 2000 shoudl not be used). For more informations on recommended resources for home canning, see http://foodsafety.psu.edu/preserve.html