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Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry Paperback


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Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry + Ball Complete Book of Home Preserving + Ball Dissolvable Labels  - (Set Of 60) (by Jarden Home Brands)
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Product Details

  • Paperback: 304 pages
  • Publisher: Stewart, Tabori and Chang (August 1, 2010)
  • Language: English
  • ISBN-10: 1584798645
  • ISBN-13: 978-1584798644
  • Product Dimensions: 8.9 x 8 x 1 inches
  • Shipping Weight: 2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (212 customer reviews)
  • Amazon Best Sellers Rank: #3,623 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Liana Krissoff, a freelance recipe tester, editor, and writer, is the author of STC’s Secrets of Slow Cooking and Hot Drinks for Cold Nights. Krissoff lives with her husband and daughter in rural Carlton, Georgia.


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.

Customer Reviews

This book is very informative and easy to follow and read!!
Kelly Herman
Highlights for me: Blueberry & Meyer Lemon Marmalade, Salsa Verde, Indian Carrot Pickles, Pineapple Chinese 5-Spice Jam...I'm really pumped about this book.
naturalmusic
I'm looking forward to trying out many more recipes this summer!
Kari Davies-Mason

Most Helpful Customer Reviews

345 of 349 people found the following review helpful By kimmiebee on August 16, 2010
Format: Paperback
Well, having been canning for several years now, I opened up this book and was instantly hooked. There are so many delicious recipes I'm not sure where to begin. But more importantly, I'm so very glad that the author uses minimal amounts of sugar for preserves, and like myself, is more concerned about the fruit tasting like real fruit than adding copious amounts of sugar to ensure a certain gel consistency. Also, she relies on granny smith apples and peels for almost all of her jam/jelly recipes, as well as in others. I can't wait to start trying several of these recipes, and have a made a list for my next visit to the farmers market! yummy! UPDATE: I've made the 'classic peach jam', 'peach and cilantro salsa', and the 'nectarine jam with vanilla bean'. These were all great, but the nectarines with the vanilla bean was magnificent! My husband couldn't stay out of the kitchen while I was cooking it up, and he normally isn't into jams. After several 'tastings' I finally managed to get it into jars. we'll see how long this lasts at our house!
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157 of 160 people found the following review helpful By HDF on August 17, 2010
Format: Paperback Verified Purchase
What a beautiful, unique book! So many good tips--the easy jelly straining method is definitely easier than Grandma's messy jelly drip bags! There are mouth-watering recipes for unusual entrees using the preserved products. The evocative photographs blend with the text to make this a book to curl up with. Salsa verde is so simple; and the plum cardamom jam is to die for. With flavors like these, my pantry will never be the same again.
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121 of 129 people found the following review helpful By A. Gerber on September 4, 2010
Format: Paperback
A friend bought this book for me as a gift, and it's a real winner. I've had it for only 2 weeks and have already used 4 of the recipes: Dilly Beans, Achar Segar, zucchini bread and butter pickles with ginger, and salsa verde. The salsa verde is great, and the zucchini pickles smelled heavenly as they were going into the jars. I only just put the achar segar into the fridge, but I'm looking forward to Indonesian fried rice tomorrow.

The recipes are clear, nicely presented, accurate (as far as I can tell), and there's a wide variety of vegetables, fruits, and herbs represented. I haven't tried any of the meal or desert recipes yet, but those look tasty as well. All in all, I'm really enjoying this book so far and think that it will be my go-to reference for canning, preserving, and pickling from now on.
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91 of 98 people found the following review helpful By Books and Chocolate TOP 500 REVIEWER on December 20, 2010
Format: Paperback
This is a good book for someone who wants to step outside the usual home canned basics like applesauce, strawberry jam and tomato sauce. Some basics are included but most are what I would call "gourmet" types of food such as Brandied Sweet Cherries With Red Wine, Hot Cumin Pickled Summer Squash, Slow-Roasted Fig Preserves With Lemon, and Spiced Cranberries. The recipes are divided by seasons and decorative tags are included in the back of the book.

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.
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42 of 43 people found the following review helpful By Doggone Reader on November 24, 2010
Format: Paperback Verified Purchase
Kudos to Krissoff for including unique recipes for canning, but I am even more appreciative that she also includes recipes for using what is canned. And her sense of humor is as spicy as her recipes! The yields are smaller than most canning books which is perfect for people new to canning so they are not discouraged with having to can 20lb of something. My garden is barren this time of year, but I can hardly wait to try her spring selections. Although I gave this 5 stars, I have found the index to need some ammending to include listing basic ingredients ... for example, if you grow/have tomatillos you better know they go into salsa verde because tomatillos are not in the index. But then I am a librarian and actually use indices ... others may not.

PS - The photography is very inspirational!!
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36 of 38 people found the following review helpful By Heather Cruickshank on July 4, 2011
Format: Paperback
I've only been canning for a year, but I've had the opportunity to try several recipes from different sources - and this book has quickly become my favourite. As a new canner, I've found the recipes both accessible and inspiring, and I don't anticipate tiring of them as I become more experienced. I particularly appreciate that the jam recipes are relatively low in sugar when compared to many recipes that rely on commercial pectin.

Most of the jam and jelly recipes do not rely on commercial pectin, although some use Pomona's. As a result, many of the recipes require additional steps for thickening. For example, canners are sometimes instructed to strain out fruit pieces before reducing remaining juices on their own; they are sometimes instructed to submerge a jelly bag filled with apple scraps or citrus peels in simmering jam; or they are instructed to use apple pectin stock, which must be prepared in advance on its own. These additional steps can create extra dishes and extra labour - but considering the beautiful results, I have found them worthwhile. The jams from this book are bright tasting, jewel-toned, and pleasantly (but not too) loose.

I've been particularly thrilled with the Rhubarb Orange Jam - in my opinion, it alone is worth the price of the book.

So far, I have only made sweet recipes from this book - which is unusual, because I generally prefer to make and eat pickles. For that reason, I can't speak to the quality of its more savory recipes - but I'm very excited to try them.
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