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Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry Paperback – August 1, 2010
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I've had great success with Ms. Krissoff's recipes for pickled sugar snap peas, spicy carrots, nectarine-vanilla preserves, apricot halves in honey-ginger syrup, peach-mango-habanero sauce, and sour cherry preserves. And, having read may other readers' comments here on their favorite recipes, I'm looking forward to trying many more that I'd not considered (especially plum-cardamom preserves, but also Persian tarragon pickles, which many others have praised). [I've also tried and loved a few of the half-dozen canning recipes included in Amanda Hesser's The Essential New York Times Cookbook: Classic Recipes for a New Century which has some lovely recipes for brandied peaches, tomato preserves, and an interesting bread and butter pickles recipe using molasses instead of white sugar].
I like that Ms Krissoff's recipes are relatively low in sugar and that she extracts pectin from Granny Smith apples in place of commercial powders or liquids where she can. After I made her Hot Chile Jelly recipe, I compared it to a friend's chile jelly, which she'd made with similar mix of peppers but used powdered pectin, and Krissoff's version was not only less rubbery but also more pleasantly sweet.
If you want to put up some gourmet food and have a taste of summer in mid-winter, this is a great book for beginner and advanced canner alike!