The USDA Complete Guide to Home Canning
The National Center for Home Food Preservation (NCHFP) regularly reviews canning methods and publishes them in the USDA Complete Guide to Home Canning. 1994 or later editions of the Guide are the only approved versions of this document. If you have an earlier version, please replace it with a later edition. Paper copies of the latest edition can be obtained by downloading the order form at http://www.extension.purdue.edu/USDAcanning.
The links below will lead you to online versions of USDA canning approved canning methods from the 1994 USDA Complete Guide to Home Canning.
General Information Using Boiling Water Canners Using Pressure Canners Canning Fruits and Fruit Products Canning Tomatoes and Tomato Products Canning Salsa Canning Nuts and Nut Products Canning Vegetables and Vegetable Products Preparing and Canning Poultry, Red Meats and Seafoods  Pickled Fruits and Vegetables Jams and Jellies
Last updated January 13, 2010