Sources we rely on

In order of weight:

• The USDA Complete Guide to Home Canning and the National Center for Home Food Preservation (NCHFP).
• Land-grant university Extension services and their published fact sheets.
• Peer-reviewed research and government agencies, for poultry health and plant science.

Blogs, forums and videos can tell us what readers struggle with. They never decide what a page says about food safety.

Canning pages

We do not write, adapt or "improve" canning recipes. Times, pressures, jar sizes and acid amounts are quoted from a tested source, and the page says which one. When no tested process exists for something, the page says that instead of guessing.

What we have and have not tested

We compile and cross-check published research. Unless a page says otherwise, we have not run our own trials, and we do not describe personal experience we do not have. Where a page would benefit from photos or measurements, we use line drawings and cited data instead of staged images.

How pages are made and checked

We use software tools to help draft and edit pages. Before anything goes live, every claim is checked against the source it cites, numbers are compared with the original tables, and a second review pass looks for anything unsupported. Errors can still get through, so corrections work as described next.

Corrections

If a reader or reviewer shows that a canning page disagrees with USDA or NCHFP guidance, we take that page down while we fix it. Other corrections are made as soon as they are confirmed. Each guide shows the date it was last updated. Send corrections to contact@cloveracre.com.

Money and independence

Nobody pays for coverage here. If the site carries advertising in the future, ads will not change what a guide says, and we will update this page first.