To ensure that products preserved are safe, it is important to follow tested recipes and methods to prevent foodborne illnesses and in particular, Clostridium botulinum. Sadly, some trusted resources have fallen prey to those who are making and selling FAKE copies. Make sure that the resources you have are legitimate.
First and foremost, The National Center for Home Food Preservation website is your source for current research-based recommendations for most methods of home food preservation including “how-to” videos, publications, and links to other Extension sites.
The USDA Complete Guide to Home Canning 2015 is available as a chapter-by-chapter PDF download on the NCHFP website. A spiral-bound print copy is only sold by Purdue Extension: The Education Store. There are NO other sources for an authentic print copy or editions other than 2015. Copies purchased elsewhere have been known to omit important advice.
So Easy to Preserve, 6th Edition is only available from the University of Georgia Extension Publications Store. Like the USDA guide, there are NO other sources for an authentic copy and copies by other vendors may not contain correct information.
Ball® Blue Book Guide to Preserving, Editions 37 and 38, can be found with the canning supplies at various retailers. If purchasing online, be sure that you are getting an authentic copy. Counterfeit copies may look similar, but will have subtle changes. One thing to look for is the font used for Ball®; it must be in a script font. The Blue Book 38th edition should look exactly like this. The 38th edition issued in 2024 is very similar to the 37th edition; the 38th edition incorporates new pH findings of fruit; in particular, the acidification of apples.
Other trusted sources can be found on the North Central Food Safety Extension Network (NCFSEN) website.
Be a slueth and make sure that the resources you are using are research-based tested recipes and hard copy books are not pirated copies.
Reviewed and updated 4/2025, mg.
