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Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry Paperback – August 1, 2010
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About the Author
More About the Author
For more about who I am, what I like to cook and eat and do, see my (extremely informal) little blog, Pie and Beer: pieandbeer.wordpress.com. And no, I have no idea why I named it Pie and Beer all those years ago, except for the fact that I love those two things, especially together.
Top Customer Reviews
The book's title, too, misleads: "Canning for a New Generation" is limited to water-bath canning, which leaves out all preserved meats, fish, stocks, soups, sauces, and low-acid vegetables, except those that are pickled or fermented--some pretty big exceptions.
I have to wonder what Krissoff's editors at Stewart Tabori & Chang were thinking when they allowed her to take potshots at groups of people she evidently holds in low regard. Oughtn't books to invite in as many readers as possible, rather than exclude or set out to insult some of them with flippant language like "canning [used to be] for old folks and cranks and separatists" (p. 9) and "I flipped through some canning books at Barnes & Noble (public libraries also being the domain of old folks and cranks--though not separatists so much)" (ibid.)?
If you're new to preserving and want to start with jams, jellies, marmalades, and pickles (the easiest entry points), read Linda Ziedrich's extraordinary and wide-ranging books, "The Joy of Jams, Jellies, and Other Sweet Preserves" (2009) and "The Joy of Pickling" (2009) for beautifully and clearly written recipes and front material by someone who has been preserving for more than forty years.Read more ›
I'm a more traditional "canner" but there were some recipes in in this book that interested me and I do like that the author includes recipes to use with the preserved foods. However, I do recommend that a beginner invest in something like The Ball Complete Book of Home Preserving (or get information from the U.S.D.A. or local county extension office) in addition to Canning For a New Generation because the Ball book gives better information about canning and preserving that is important for food safety. Krissoff gives some information but I felt it wasn't thorough enough for someone with no previous knowledge of canning. However, for new and fresh recipes this book is a good resource.
PS - The photography is very inspirational!!
Most Recent Customer Reviews
I have canned for 40 years +. wanted to update my canning book, this is more of a recipe book. i can meat , butter jelly and about any thing i can get a hold of. Read morePublished 4 days ago by JEANNE ENRIQUEZ
I received a pressure canner for Christmas and I bought this as my first canning recipe book. I'm excited to try the recipes as almost all of them appeal to me! Read morePublished 1 month ago by Pamela Smith
Not only are there canning recipes but there are recipes to use those canned items. I am biting at the bit to get the garden going this year to use all the info I've found in this... Read morePublished 1 month ago by Amazon Customer
This book came in great condition - super pleased! I have already tried out the persimmon pudding and it was a hit! Read morePublished 1 month ago by Amanda H.
If anyone cans their garden fruits and veggies this is the bible for you.Published 2 months ago by Amazon Customer
I LOVE the recipes in this book! There's a section for each season which really covers lots of fruits & veggies. Very simple yet wonderfully flavorful. Read morePublished 4 months ago by melinda