Looking for Free Publications to Download Here about Home Canning, Freezing, Preserving and Making Jams and Jellies! in 2024?  Scroll down this page and  follow the links. And if you bring home some fruit or vegetables and want to can, freeze, make jam, salsa or pickles, see this page for simple, reliable, illustrated canning, freezing or preserving directions. There are plenty of other related resources, click on the resources dropdown above.  If you are having a hard time finding canning lids, I've used these, and they're a great price & ship in 2 days.

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Free Publications to Download Here about Home Canning, Freezing, Preserving and Making Jams and Jellies!

Free Publications to Download - About Home Canning, Freezing and Jam Making

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USDA Publications

Keep in mind, we have free, illustrated versions of all of the USDA recipes on this page (click here)

USDA Complete Guide to Home Canning

• Introduction
• Guide 01: Principles of Home Canning
• Guide 02: Selecting, Preparing, and Canning Fruit and Fruit Products
• Guide 03: Selecting, Preparing, and Canning Tomatoes and Tomato Products
• Guide 04: Selecting, Preparing, and Canning Vegetables and Vegetable Products
• Guide 05: Preparing and Canning Poultry, Red Meats, and Seafood
• Guide 06: Preparing and Canning Fermented Food and Pickled Vegetables
• Guide 07: Preparing and Canning Jams and Jellies

Ordering Information for USDA Complete Guide to Home Canning

NCHFP Publications

• Factsheets

Consumer Bulletins

• Technical Bulletins
• Literature Reviews
• Scientific Publications

Other Government Publications

U.S. Department of Agriculture
Food Safety and Inspection Service (USDA-FSIS)

• Focus on: Freezing
• Food Safety of Jerky
• How to Safely Handle Refrigerated Ready-to-Eat Foods and Avoid Listeriosis
• Focus on: Sausages
• Menu of USDA food safety and preparation publications

U.S. Food and Drug Administration
Center for Food Safety and Applied Nutrition (FDA-CFSAN)

• Approximate pH of Foods and Food Products
• How to Safely Handle Refrigerated Ready-to-Eat Foods and Avoid Listeriosis
• Unpasteurized Cider and Juice Can Contain Bacteria That Make Children and Some Other People Sick

United Nations
Food and Agricultural Organization (UN-FAO)

These publications provide an educational review of topics for an international audience and should not be used for recommendations or guidelines for home food preservation in the United States. The online version is the book broken up into many pages, but you can also buy the printed version

• Online version: Fermented fruits and vegetables. A global perspective. 1998.
  Printed version: Fermented fruits and vegetables. A global perspective
• Online version: Fruit and vegetable processing. 1995. 390 pp.
  Printed version: None available
• Online version: Guidelines for small-scale fruit and vegetable processors. 1997. 195 pp. here.
  Printed version: Guidelines for small-scale fruit and vegetable processors
• Online version: Small-scale sausage production. 1985.
  No printed version available

The University of Georgia Factsheets

• Backgrounder: Heat Processing of Home-canned Foods
• Canning Fruit
• Canning Tomatoes and Tomato Products
• Canning Vegetables
• Drying Fruits and Vegetables
• Freezing Fruit
• Freezing Vegetables
• Freezing Prepared Foods
• Freezing Animal Products
• Jams and Jellies
• Jellied Products Without Added Sugar
• Uncooked Jams and Jellies
• Processing Jams and Jellies
• Steps in Processing Jams and Jellies
• Pickled Products
• Flavored Vinegars
• What to do if the Freezer Stops
• Canning Breads and Cakes
• Should I Vacuum Package Food At Home?
• Preparing Safer Jerky: HTML PDF
• Canning Pumpkin Butter and Mashed or Pureed Squashes: HTML PDF
• Using Boiling Water Canners: HTML PDF
• Using Pressure Canners: HTML PDF
  

"So Easy To Preserve" ($20 in 2018 from UGA)

The University of Georgia College of Family and Consumer Sciences and College of Agricultural and Environmental Sciences are pleased to offer the 6th edition of So Easy To Preserve. This beautiful book contains the latest and safest United States Department of Agriculture recommendations as found in the 1994 Complete Guide To Home Canning.

So Easy To Preserve is a 314-page book with over 150 tested recipes along with step by step instructions and in-depth information for both the new and experienced food preserver. Chapters include Preserving Food, Canning, Pickled Products, Jellied Fruit Products, Freezing and Drying.

• Click here for a brief description of each major section in the book.
• Click here for the detailed Table of Contents.
• Ordering information: The link below goes directly to the University of Georgia's website. One of the authors, Dr. Andress, pointed out to me that the versionbs Sold online on the big store you all know. are not only out of date (old editions), but they are also charging more than double the cost. Online sellers often have it at $50 (and higher); UGA has the current version for less, usually around $20.
• You may need to use Microsoft InternetExplorer browser; it appears that their website does not work with Google Chrome.
• CLICK HERE TO SEE ORDERING INFOMATION FOR "So Easy To Preserve

Other Universities' Publications

• North Dakota State University
• Oregon State University
• Penn State University
• University of California, Davis