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 "Canning is always changing - it's more of a Science then just simply cooking food in jars - ' What is Canning? Simply put, canning is one step beyond cooking. It's a method that applies heat to food in a closed-glass, home canning jar to stop the natural spoilage by removing air from the jar to create a seal.' There are three home canning methods: water bath & steam canning and pressure canning."

Cook-Type Clear Jel: for Canning (replaces unsafe Cornstarch and  other Thickeners)   

Tomato Guide: My favorite Guide for Both Waterbath and Pressure Canning Tomatoes: 

Using Clear Jel - Food Safety

 Comprehensive Guide to Tomatoes - Presto 

Vegetables:

Safely Canning Vegetables - Univ of Wisconsin  ​

Salsas:

  Soups:

 Canning Homemade Soups - NCHFP Fact Sheet  

Safely Canning Salsas - Univ of Wisconsin  ​

 National Center for Home Food Preservation:      

 ​Online let's you access  a wealth of Canning information
from the NCHFP 

 "So Easy to Preserve" is my NUMBER ONE recommendation that every Canner should own! 

Directly linked to the USDA & the University of Georgia - is the NCHFP : "The Source" for SAFE Canning advice & tested recipes.  They also have a published manual (aka cookbook) of USDA/NCHFP procedures/recipes called:
"So Easy to Preserve"  
which is ordered by mail through the University of Georgia. (runs approx $20) 

    

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