Recipe: Canning books and recipes

I will give you the link for the safest site online for recipes and methods.

If a book or recipe is not USDA tested, please, steer clear of them. Many things in books and online are not safe. Well meaning people post them, but they have no idea what is safe in food preserving. Some try to take cooking recipes and turn them into canning recipes. The two kinds of recipes are not the same.

Mostly you will be able to can chili, soup, stew, meats, etc. There is a recipe for beef in wine sauce that is pretty good in the Ball Blue Book.

I would highly recommend a current copy of the Ball Blue Book. About $6.

There are some things that are not safe to can. That would include any food thickened before canning, other than pie fillings or jams. No low acid things like meats, gravy, etc. are ever safe to thicken. No eggs, butter, milk, cheese,pasta, rice, barley, bread crumbs, oatmeal, etc. Some vegetables are only safe pickled, such as zucchini or eggplant, unless part of a recipe that is designed for it, such as tomatoes and zucchini, done in a pressure canner and in the amounts of vegetables called for.

Stick with the tested recipes and you will be fine.

http://www.uga.edu/nchfp/how/can_home.html

There is a free online course you can take, too from the site I posted above.

Also, the ground venison can be pressure canned for chili, seasoned for tacos, spaghetti sauce, etc. It can be made into meatballs using the USDA guidelines, same for small patties.