Which document is current, and how to tell
Sources last opened 2026-08-26.
The short version
There is no single document called "the USDA canning guidance". There is a fixed federal publication, the Complete Guide to Home Canning, last revised in 2015. There is a live website run by the National Center for Home Food Preservation at the University of Georgia, which maintains that publication and is in several places ahead of it. And there is CDC, writing about the same food to a different audience and updating on its own schedule.
Those are three texts, not one. They agree about almost everything and disagree about a handful of specific things, and every long-running argument in home canning turns out to be two people each holding a different one.
The clearest proof is a single safety panel that exists in two versions: the printed one and the web one, differing in at least five places, with the web page describing itself as an extract of the printed one [F-14.6]. This page shows you both, and then gives you a way to work out which text any page you find is actually quoting.
The same safety panel, in two versions
"For Safety's Sake" is the panel in the front matter of the 2015 guide that tells you when you may eat low-acid home-canned food without boiling it first. It is one of the most consequential paragraphs in home canning, and it is the passage most often quoted second-hand.
NCHFP publishes the same panel as a web page. The web page ends by saying it was extracted from the 2015 guide. Read side by side, the two texts differ in at least five places [F-14.6, F-11.4]:
- The web version adds a CDC note that is not in the print guide, telling you that CDC's recommendation is to discard any home-canned food that might contain botulism toxin [F-11.4].
- The web version defines what boiling means — liquid actively forming large foamy bubbles that break all over the surface. The print guide never defines it [F-11.4].
- Condition one is expanded. Print: "Food was processed in a pressure canner." Web: processed in a pressure canner operated according to the procedures in the USDA guidelines [F-11.4].
- Condition five is rewritten. Print: the jar lid is firmly sealed and concave. Web: firmly sealed and indicates a vacuum seal is present [F-11.4].
- Condition eight gains a clause. Print: no unnatural or 'off' odors can be detected. Web: the same, plus no mold is present [F-11.4].
The web version also says "elevations" where the print says "altitudes" [F-11.4].
None of those edits is sinister and none of them makes the food less safe. Two of them are improvements. But they are edits, they are undated, and the page carrying them describes itself as an extract of a document that does not contain them.
That is the whole problem in one paragraph. If you quote the web condition five and cite it to the 2015 guide, you have published a sentence that is not in the document you named — and you had every reason to think it was, because the page said so.
Why the lag exists, and why it is not carelessness
A fixed publication and a live website update on different clocks. The publication needs a revision cycle. The website needs somebody to edit a page. When research finishes in between, the website moves first.
The research centre says this out loud. On its own "Equipment and Methods Not Recommended" page, directly beneath a verbatim reproduction of the 2015 line saying steam canners are not recommended, it explains that the research has since been done and adds that integrating the advice into the USDA guide "will take some time" [F-6.4].
That is not an organisation that has forgotten to update a page. It is an organisation that updated the page, left the superseded sentence standing above the update so you can see both, and told you which way the difference runs. The full version of that case is on steam canning: what changed, and when, which is the cleanest single example of the whole pattern.
Where the lag becomes a real disagreement
Not every difference is a lag. At least one is two current federal texts saying different things about the same question, with neither citing the other.
USDA 2015 makes the boil before eating conditional on eight things you must be sure of [F-11.3]. CDC, last updated in February 2026, tells every reader to boil all low-acid home-canned food, with no conditions offered at all [F-11.5, F-14.7]. Both documents are current. Both are federal.
There is a whole page on what to do about that — do I have to boil my home-canned vegetables — and the short version is that the disagreement resolves in your favour cheaply, because boiling costs you ten minutes [F-11.3] and settles the question either way.
Other places where the guidance runs out or disagrees with itself: lid preheating, where the guide assumes a step the manufacturer no longer recommends [F-14.2]; lid shelf life, answered two ways in one paragraph [F-14.3]; and the dial-gauge tables, which simply stop at 8,000 feet with no federal process above that [F-14.4].
A small thing about how the document was made
While comparing the print text against the web text, one detail turned up that is worth a sentence and not more.
The text layer of the published 2015 PDF, on printed page 1-23, still carries an uncorrected typesetting note addressed to someone named Ken, about how the process tables on that page were sized [F-14.13]. It does not appear when you look at the page. It is only in the file's text layer, which is where you end up if you search the document rather than flip through it.
It is not a safety finding and it says nothing whatever about the guidance, which is correct on that page. It is included here for one reason: it is checkable, and it is the kind of thing you only find by opening the actual file. A page that has read the PDF and a page that has read a summary of the PDF look identical from outside. Small verifiable details are how you tell them apart — including on this site, which is why it is printed rather than kept as a private proof.
The method: four questions for any page you find tomorrow
This works on any canning page, including this one.
One. Which document, and which part of it? Not "the USDA" — the Complete Guide to Home Canning, 2015 revision, printed page such-and-such. If a page cannot tell you the page number, it is quoting somebody who was quoting somebody. That is not always wrong, but it is not checkable, and on this subject checkable is the whole point.
Two. Is that the printed text, or the web version of it? They are different objects. Open the NCHFP page and the PDF side by side if the sentence matters. If the page you are reading treats nchfp.uga.edu and the 2015 guide as one thing, it has not compared them.
Three. What is the date on the text, not on the page? A site can print today's date at the top and quote a document from 2015. Both facts are useful and they are not the same fact. The date that matters is the one on the source.
Four. Does the page tell you where its source runs out? This is the one that separates good pages from confident ones. Tested guidance has edges — foods with no process, altitudes above the tables, questions two agencies answer differently. A page that presents the guidance as seamless has either not reached an edge or has walked past one without noticing.
If a page passes all four, you can generally trust the rest of it. If it fails the first one, nothing else on it is checkable, however right it sounds.
Version one: the printed panel, in the 2015 revision
Caution: To prevent the risk of botulism, low-acid and tomato foods not canned according to the recommendations in this publication or according to other USDA-endorsed recommendations should be boiled as above, in a saucepan before consuming, even if you detect no signs of spoilage.
All low-acid foods canned according to the approved recommendations may be eaten without boiling them when you are sure of all the following:
Food was processed in a pressure canner. Gauge of the pressure canner was accurate. Up-to-date researched process times and pressures were used for the size of jar, style of pack, and kind of food being canned. The process time and pressure recommended for sterilizing the food at your altitude was followed. Jar lid is firmly sealed and concave. Nothing has leaked from jar. No liquid spurts out when jar is opened. No unnatural or 'off' odors can be detected.
USDA Complete Guide to Home Canning, 2015 revision, p. iii, the panel headed "For Safety's Sake"
The link above opens the document itself, so a printed page number leads somewhere. What this document is, and who maintains it.
Opened and read by this site on 2026-08-26.
This is the front matter of the printed guide, before the numbered guides begin. It is worth knowing where it lives, because a lot of pages cite this passage to a page number inside Guide 1, where it is not.
What it says: if you followed a tested pressure process and can vouch for all eight of the conditions listed, you may eat the food without boiling it first. If you cannot vouch for all eight, boil it.
Note the shape of that. It is conditional, it puts the conditions on you, and several of them are things you can only know if you were paying attention at the time.
Version two: the same panel, on the live site, and it is not the same text
Note that as of July 2013 the Centers for Disease Control and Prevention (CDC) recommendation is to discard any home canned food that might contain botulism toxin.
Boiling means that you are able to see the liquid in the food actively forming large foamy bubbles that break all over the surface.
The jar lid is firmly sealed and indicates a vacuum seal is present.
This document was extracted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA (Revised 2015).
National Center for Home Food Preservation, live site, University of Georgia, For Safety's Sake
Opened and read by this site on 2026-08-26.
Four sentences from the live version of the same panel, and the first three are nowhere in the printed guide.
The first is an added CDC note. The second is a definition of boiling that the print text never gives, and it is genuinely useful — "boiling" is a word people think they understand until they have to decide whether what is happening in the pan counts.
The third is one of the eight conditions, rewritten. In print, condition five reads "Jar lid is firmly sealed and concave" — a shape you can see. On the web it reads "indicates a vacuum seal is present", which is a conclusion rather than an observation. Same condition, different instruction to the reader, no note that it changed.
The last sentence is the one that makes this hard. The page tells you honestly where it came from, and a reader who sees "extracted from the Complete Guide to Home Canning… (Revised 2015)" reasonably concludes that what follows is the 2015 guide. It is not. It is the 2015 guide plus edits, with no changelog and no date on the edits.
The maintainer says the lag exists, in writing
It will take some time to integrate advice into the USDA "Complete Guide to Home Canning" or other publications.
Opened and read by this site on 2026-08-26.
That sentence is about steam canning specifically, but the situation it describes is general: the research centre updates its own website faster than the federal publication it maintains can be revised.
This is the sentence that turns a suspicion into a documented fact. Nobody has to infer that the printed guide lags the live site. The people responsible for both say so on the record.
It also tells you which way the lag runs, which is the practically useful part. Where the two differ, the live site is the newer thought.
And a third text, from a different agency, updated more recently than either
Home-canned tomatoes
Foods containing home-canned tomatoes
All low-acid home-canned foods
All home-fermented Alaska Native foods
Add 1 minute for each additional 1,000 feet of elevation.
Opened and read by this site on 2026-08-26.
That is CDC's list of what to boil, under a heading that gives the time, with the altitude rule that goes with it. There are no conditions attached to it and no eight-point checklist. Every low-acid home-canned food is on the list, however it was processed [F-11.5].
The page was last reviewed in May 2024 and last updated in February 2026, which makes it the newest of the three texts on this page by a wide margin [F-11.5].
Neither CDC nor USDA cites the other. This site does not have the standing to say which agency is right, and does not need to: the two are writing to different readers. USDA is writing to someone who followed a tested process and knows they did. CDC is writing to everyone, including the large number of people who cannot verify their own eight conditions.
What people ask next
Is the 2015 guide out of date?
No, and this is the distinction that matters. The 2015 revision is the current revision. It has not been superseded or withdrawn, and citing it is correct. What is true is that the live site which maintains it has moved past it in a small number of specific places, and knows it.
"Superseded" and "the maintainer has published something newer on its own website" are different conditions, and only the second one applies here.
So which one do I follow?
For a processing time, a pressure or a headspace: the tested source, and where the two agree — which is almost everywhere — there is nothing to decide.
Where they differ, work out what the difference is actually about. Some differences are the live site being newer, as with steam canning. Some are the live site being more explicit rather than different, as with the definition of boiling. And at least one is a genuine open disagreement between two federal bodies about whether a rule is conditional.
How do I cite this properly if I am writing something?
Name the document, the revision year, the printed page, and the date you last opened it. "The USDA says" is not a citation, and on this subject it is the sentence that hides every problem on this page.
If you are quoting the web version of a passage, say so, and do not describe it as the guide. A page that quotes NCHFP's rewritten condition and attributes it to the 2015 print guide is wrong, and is wrong without knowing it, because the web page told it where the text came from and it believed the attribution instead of checking the text.
Read these yourself
NCHFP — For Safety's Sake
nchfp.uga.edu
NCHFP — About the USDA Complete Guide to Home Canning, 2015 revision
nchfp.uga.edu
NCHFP — Equipment and Methods Not Recommended
nchfp.uga.edu
CDC — Preventing botulism
cdc.gov
USDA Complete Guide to Home Canning, 2015 revision (full PDF)
healthycanning.com