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Canning for a New Generation [Kindle Edition]

Liana Krissoff , Rinne Allen
4.3 out of 5 stars  See all reviews (261 customer reviews)

Digital List Price: $18.65 What's this?
Print List Price: $24.95
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Book Description

This hip, modern handbook is filled with fresh and new ways to preserve nature’s bounty throughout the year. Organized by season and illustrated with beautiful photographs, it offers detailed instructions and recipes for making more than 150 canned, pickled, dried, and frozen foods, as well as 50 inventive recipes for dishes using these foods. Basic information on canning techniques and lively sidebars round out this refreshing take on a classic cooking tradition.

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.

Product Details

  • File Size: 7273 KB
  • Print Length: 304 pages
  • Publisher: Stewart, Tabori & Chang (February 11, 2011)
  • Sold by: Amazon Digital Services, Inc.
  • Language: English
  • ASIN: B004N62122
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Not Enabled
  • Lending: Enabled
  • Amazon Best Sellers Rank: #119,436 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

Most Helpful Customer Reviews
384 of 388 people found the following review helpful
5.0 out of 5 stars loving it! at least so far! August 16, 2010
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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165 of 170 people found the following review helpful
5.0 out of 5 stars Not your Grandma's canning book! 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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124 of 132 people found the following review helpful
2.0 out of 5 stars What goes around comes around September 26, 2013
There's nothing new under the sun here: just a so-so book with fairly traditional recipes sprinkled with 1990s additions and plenty of 2010 attitude. Liana Krissoff reframes traditional recipes by moving minor ingredients that have long been a part of preserving into her titles, `a la current menu descriptions ("Spiced Apple Butter," "Peaches in Vanilla Syrup"), thus making her recipes seemingly new. Most of them are not; many are already widely available.

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.
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116 of 125 people found the following review helpful
4.0 out of 5 stars New Recipes for Preserving December 20, 2010
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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60 of 63 people found the following review helpful
5.0 out of 5 stars Using what you can! 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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Most Recent Customer Reviews
5.0 out of 5 stars Canning for the beginner.
A very good book for the person just starting out in home canning!
Published 3 days ago by Gerald F. Anderson
2.0 out of 5 stars Two Stars
OK canning book
Published 14 days ago by Mary Van Nortwick
5.0 out of 5 stars Five Stars
Great resource for canning!
Published 16 days ago by Pete Herring
5.0 out of 5 stars Five Stars
great book
Published 17 days ago by Lisa Connelly
5.0 out of 5 stars This is great book for a canner with a little experience and ...
This is great book for a canner with a little experience and is not a canning guide. The book provides recipes and should not be considered an instructional manual and came highly... Read more
Published 1 month ago by CynD-S
5.0 out of 5 stars Five Stars
Lovely gift idea
Published 1 month ago by framptonsnowy
5.0 out of 5 stars I haven't enjoyed a cookbook this much in years - Serious Yum
I have made at least twenty of these recipes and they have all been fantastic. The book includes classics (strawberry, peach, etc.), as well as recipes with modern twists. Read more
Published 1 month ago by Susan
5.0 out of 5 stars Five Stars
A very good, informative and interesting book with abundant information on canning almost anything you need.
Published 1 month ago by Thomas R. Hawkins
5.0 out of 5 stars Gateway canning book
I LOVE this book. I had never canned anything when I first received this book as a gift. I was quite intimidated by canning; some people portray canning as a life or death... Read more
Published 1 month ago by April Sutkay
5.0 out of 5 stars Not your standard recipes.
I made a strawberry lemon jam that was low in sugar (comparatively) that was really good. There are a lot of interesting recipes in this book.
Published 1 month ago by psyche
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More About the Author

I'm the author of the IACP-award-nominated WHOLE GRAINS for a New Generation, and two other books in the series: CANNING for a New Generation and the new VEGETARIAN for a New Generation (which Amazon for some reason won't let me list a link to on my bibliography page.

For more about who I am, what I like to cook and eat and do, see my (extremely informal) little blog, Pie and Beer: 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.

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