I feel like people who have been canning for years can use their own common sense to preserve safely. Like when you are not certain if a recipe has a high enough acid level, do like
@NannyPatty does and use a pressure canner. I use my own recipe for making salsa because when I first got into canning i tried all of the "approved" recipes that I found in the Ball Canning Book. I couldn't stomach all the vinegar added. I grow heirloom tomatoes, which have a higher acid level but to be on the safe side, I add in a Tablespoon of lemon juice.
I get the whys of the canning Nazi's, especially for beginners, but would be nice to be able to share some of the old recipes freely. If you have ever tried to go into a canning website and ask for about canning up some pickles eggs for instance or putting no yolk egg noodles into a jar of chicken and noodle soup, you get the same response. . . You are playing with fire! Not approved! Just because you haven't killed yourself yet doesn't mean you wont. . . These kind of recipes are out there, just really hard to find. Would it really be too difficult to just add a disclaimer saying this has not been approved. Most of it is because there has not been enough research. Lack of money or whatever the reasons.