On-Farm Processing Tools and Resources

Canning Guides and References


Web sites


  • USDA (United States Department of Agriculture) Complete Guide to Home Canning, 2009.
  • Contains information about canning fruits, vegetables, meats, fish, poultry and combination foods

         Download PDF copy from here

  • Putting Food By, 5th edition, by Janet Greene, Ruth Hertzberg, and Beatrice Vaughan; edited by Stephen Schmidt, published by Plume, May 25, 2010.
  • Contains information about canning, freezing, dehydration, pickling, fermentation, and cold storage
  • So Easy to Preserve, University of Georgia, (mail order form found here). 
  • Contains information about canning, freezing, pickling, and dehydration
  • Ball Blue Book Guide to Preserving, Alltrista Consumer Products, June 2004.
  • Contains information about canning, freezing, pickling and dehydration
  • Ball Complete Book of Home Preserving, by Judi Kingry and Lauren Devine, published by Robert Rose, 2006.
  • Contains information about canning and pickling

Sanitation and safe food processing practices

  • pH Testing (Food) Laboratories in Connecticut (source: ct.gov/dcp):


Alliant Food Safety Labs
1055 Farmington Ave
Farmington, CT06032-1573
(860) 674-8126

Northeast Laboratories Inc
129 Mill Street
Berlin, CT 06037
(860) 828-9787