Trusted websites and books for canning

Canning food safely is a science. A closed jar can be an ideal environment for pathogens to reproduce, which can not only cause illness or death, but can also lead to spoiled food (and losing all my hard work). So, I always want to make sure that the recipes I follow have been tested using a scientifically sound approach. Unfortunately, a lot of the traditional approaches to canning aren't scientifically sound. Although a lot of people prefer to follow these hand-me-down approaches on the basis of "my grandmother never killed anyone with her canning", that isn't quite good enough for me. I remember my grandma scraping mold off of the top of her strawberry jelly jars... I am grateful that she inspired me to try canning, but that doesn't mean I need to exactly follow her recipes.

When I started canning, it was very difficult for me to decide which canning recipes to follow, and to sort out legitimate advice from misinformation. However, after several years of experience I have compiled a list of sites and sources that I trust. 

Sources I trust:

1. For basic recipes (canning a single vegetable for example), my first stop is usually the National Center for Home Food Preservation. They have an extensive list of recipes but they are pretty basic.
2. Pick your own was my favorite website when I first learned to can, and I still use it a lot. A lot of its recipes are the same as the NCHFP, however, the instructions are more detailed and clearer for beginners. All the options are explained, the steps are outlined carefully, and lots of pictures are provided. I would highly recommend it if you don't know where to start. Don't let the outdated graphics and layout deter you!
3. Healthy canning is another scientifically-minded resource that I trust completely. They draw from the NCHFP and other sources. The also provide good guidelines and explanations around more advanced topics such as steam canning, Ph, and substitutions. 
4. Recent Ball (aka Bernardin) books and online compilations are also very respected. The recipes are a bit more varied than the three preceding sources, but, still pretty conservative. Many canners see them as "the bible of canning". Detractors point to the fact that some recipes have changed over the years or been removed due to new information, but to me that is a sign of a scientific mindset. Along those lines, though, be careful about using older versions. 
5. In Francophone canning circles, Vincent le Canneux is the master canner. I like his website because it presents more creative and modern recipes, and he is quite specific about how he tested his recipes using microbiology (for example inoculating recipes with heat resistant bacteria prior to canning and testing for its presence after canning). English canning circles don't really accept this source, but after having consulted it extensively, and read through his responses to questions about his process, personally I am comfortable with most of his approaches. I do look them over with a critical eye as occasionally some things are a little too much outside the norm for me to accept them without more confirmation (especially when it comes to using oil and occasionally as it relates to density). But overall I think it is a very worthwhile source to consider.
6. I usually also trust recipes that are posted by University extension offices.
7. The canning group "Canning and preserving with love" on Facebook is a great resource to ask questions on and to get recipes from. They have very strong contributors.
8. Ricardo is a website that I sometimes consider as well. However, I don't accept it uncritically. I do compare their recipes to other sources before using them. Canning isn't their specialty, but, they do have interesting more modern recipes that are interesting to evaluate critically.

Sources I don't personally trust:

1. The "Canning Diva" is a popular series of canning books and has a good online following. Personally it is not a source I trust. A lot of the recipes go against other sources I trust more. The author has had some lab tests done (for example for dry canned potatoes), and although I appreciate the effort to use a scientific approach, the logic behind what to test and what conclusions can be drawn from the tests doesn't make sense to me. For example, a test showing no botulism in dry canned potatoes doesn't prove that the canning process killed botulism - maybe there just wasn't botulism to start with in the=is particular sample (inoculating the sample before processing would be a stronger test). 
2. Miss Conserves is a popular series of books in French. I bought and returned these books, because I saw too many recipes in them that did not line up with current science (for example things canned in a lot of oil, or that are very dense, such as hummus). The author seems reticent to engage in dialogue about her testing approach, which makes me a little nervous. So, personally, I don't trust the recipes in those books.
3. Older books in general, general books with a small section on canning, grandma's recipes - I usually avoid these as many are based on traditional approaches that may not have been able to be tested scientifically at the time. They were useful approaches when they were the best we had, but there is no need anymore to risk our health or risk wasting our hard work. 
4. Le Parfait is a popular site based in France, that I don't personally trust. A lot of the recipes don't hold up to best practices from a scientific standpoint. I also suspect that in general, European sources tend to be a bit biased due to the lower prevalence of pressure canners in Europe (they are more liberal with what is considered safe to can without a pressure canner).
5. "Canning rebel" groups on Facebook. I follow them because they do have interesting ideas and information, and I appreciate the exploratory mindset, however, I don't personally take any advice or recipes shared there at face value. Their motto is "your kitchen your rules", and in my kitchen, I have a high threshold for safety testing. These groups have a lot of "spoiled food" posts which are anecdotal evidence against trusting fully the techniques shared within them. 

Overall, I wish that there were more modern and creative safe canning websites, especially when it comes to vegetarian "meals in a jar", but since I prioritize safety and effective food preservation, I tend to abide by the lists above. I would love to hear about other sources I could consider in the future.