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Canning for a New Generation: Updated and Expanded Edition: Bold, Fresh Flavors for the Modern Pantry Paperback – July 5, 2016
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Top customer reviews
The first recipe I tried was for Raspberry Lavender Mint Jam. I followed the instructions for putting the apple bits in the jelly bag. My husband was cruising through the kitchen and peeped the pot - he asked me, "What is THAT?" I said, "It's your underwear, dear." I thought he was going to hurt himself laughing. :) The jam turned out FABULOUSLY. So glad I planted all those herbs earlier this spring!
I made the Brandied Cherries with Red Wine. This was fun, since my neighbor was over and she was stemming the cherries while my husband used my new Norpro 5117 Deluxe Cherry and Olive Corer. I was making a different batch of jam and we were all drinking wine. It ended up looking like a murder had taken place at the kitchen table. Thank goodness for Oxiclean! The Brandied Cherries were AMAZING. I took some to my vet and he has been raving about them.
I made the Peach Mango Habanero Sauce - I wish I'd tasted it as I added the salt as I ended up having to add a LOT of sugar to balance the flavor, but it is really good.
The Vanilla Apricot Halves are amazing, and I made a low-sugar jam using the ones that kind of mushed up that my husband says is the best thing I've made so far.
The neighbors are enjoying my samples (quantities too small to fill another jar) and I look forward to using up my current supply of fruit and going to pick more!
My only problem with the Kindle version (I have the keyboard) is that the index is not linked to pages. This made it extremely difficult to skip around the book without using the search feature and I resorted to using the cloud kindle version so I could point and click my way around the book. For this, I drop my rating to 3 stars. In fairness to the author, I will give a 5 star rating because if I had bought the actual book, this would not have been a problem.
I have used many of the recipes in this book and not been disappointed. I like that Ms. Krissoff uses minimal sugar in her recipes and rarely uses pectin as I am canning for taste rather than high yields. I also appreciate her suggestion for using the skins and accumulated juice from canning tomatoes to make tomato juice. (After you peel a bushel of tomatoes, you will hate to discard that small mountain of skins!) The recipes are easy to follow with clear, sensible instructions and Ms. Kissoff relates little anecdotes and tips in a charming, conversational style.
I've made the nectarine, peach, and plum jams so far as well as Chinese plum sauce. I have post-its all over the book with ideas. I like too that after giving a canning recipe, she also features other recipes to use what you made.
Her personality and voice are fun and I've enjoyed working with this book. It's divided into seasons and I already have a list of produce to buy to can if I see a great sale.
My only qualm was that on some jams she seems to overprocess it. I've always had success with sealing and taste and longevity by making hot jam and putting into hot jars and sealing immediately (that's it). But she goes on to water bath these same jars which seems like overkill...I've never had a batch go bad with my method (which depends on everything being boiling hot).
Some cute labels are included for gift giving too. Highly recommend!