For boiling water bath canning recipes for high acid foods, most recipes you find out there will have minimal risk. The errors are usually in technique, but since it is impossible for botulism spores to survive a high acid <4.6 pH environment, it's not a botulism risk. However, for low acid foods, it's really important to find trustworthy canning recipes to mitigate the botulism risk. Here are the ones that I consider trustworthy....they follow the USDA's Complete Guide to Home Canning and Preserving
Online:
National Center for Home Food Preservation http://nchfp.uga.edu/
Food in Jars blog: http://foodinjars.com/
Books:
Ball Complete Book of Home Preserving
Ball Blue Book
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