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Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry Paperback – August 1, 2010
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As for the recipes themselves, they are wonderful. I did many batches of Spiced Cranberries last autumn, and sent jars all over the US as Christmas gifts and people raved. Also popular were Ginger Pear Preserves. In recent months I've done pickled beets and pickled radishes and I expect them to be just as wonderful as every other recipe I've tried.
Ms. Krissoff lives right here in Atlanta. I am thinking of stalking her and asking for a canning afternoon. She gets it, and while the Ball Blue Book is a canning bible, her recipes are hip and exciting and far beyond the dilly bean.
The first day I owned the book I did the Melted Onions (5 lbs of onions, a little salt, and some olive oil, carmelized for hours in a nice heavy stockpot - my favorite is always my 9 qt enameled cast iron dutch oven - every home should have one, plus it keeps your arms nice and strong) so that I could make the best French Onion Soup I've ever had in my life (you can't get any simpler - melted onions, beef stock [always do yourself the favor of using the low sodium broth], and red wine), plus have enough melted onions to freeze to make French Onion Soup four more times. The next day I made the Pineapple Jam with Chinese Five-Spice - oh my Lord is it delicious! And easy! Once you've made the pineapple jam, you can turn the page and follow the recipe for pineapple tarts. I'd say that of the recipes in this book, probably 1/4 of them (a guesstimate - I didn't actually do the math) are recipes for things you can make with what you've canned).
The recipes in this book (and the pictures - not every recipe has a picture, which is another thing I like about this book) will make your mouth water just reading them. The aroma in my house while I was making the pineapple jam was enough to drive me crazy. My husband, the moment he walked in the door, grabbed a spoon and stole a taste. For dessert that night I spread a little extra jam (there's always a little left that won't fit in a jar) on pumpkin bread and sprinkled a small smackerel of toasted coconut on top...yummy!
One little suggestion - and this goes for any canning recipe, not just the ones in this book - is to ALWAYS have ready more jars than the recipe calls for. Your definition of small slices (or cubes, or whatever) might be entirely different that that of the person who created the recipe. It's better to have them and not need them than to need them and not have them.
The best part about canning?...Christmas presents are taken care of.