Canning for a New Generation: Updated and Expanded Edition: Bold, Fresh Flavors for the Modern Pantry


The revised and expanded edition of the bestselling resource for canning and preserving, with 50 new recipes plus all-new sidebars and tips.
 
In Liana Krissoff’s breakout success, Canning for a New Generation, home cooks were introduced to a hip, modern guide to canning, chock-full of approachable, time-tested, and accurate recipes, as well as intriguing new flavor pairings. In this Updated and Expanded Edition, Krissoff includes 50 new recipes for food preservation in addition to he

$ 12.95

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Comments

  1. Kindle Customer says:
    8 of 8 people found the following review helpful
    5.0 out of 5 stars
    UNDERWEAR JAM! Wonderful recipes – best cookbook I’ve bought in years., July 30, 2012
    By 
    Kindle Customer (Beaverton, OR USA) –

    Verified Purchase(What’s this?)
    I must preface this review by saying that I am fortunate enough to live near Portland, Oregon, and we have access to the most amazing berries, cherries and other fruits here. Oregon is the largest producer of blueberries in the US, and it is an indigenous species related to rhododendrons and azaleas.

    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!

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  2. Carol Bond says:
    3 of 3 people found the following review helpful
    5.0 out of 5 stars
    Great Book, December 4, 2012
    By 
    Carol Bond (Blakeslee, PA) –
    (REAL NAME)
      

    Verified Purchase(What’s this?)
    I am a beginner canner and I was looking for a stockpot to water can. I downloaded a sample of the book and the author had me hooked right away, so I purchased the full version. Lianna Krissoff wrote this wonderfully and took any fear out of canning (botulism) that I had. She did this so well, that I opted to get a pressure canner instead of a stockpot. She clearly explained what causes foods that are canned to become contaminated, what is out of the canner’s control and what we can control. The book is about 1/4 canning lesson and 3/4 recipes (which sound yummy and easy). For the book itself, I give 5 stars.

    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.

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  3. Nathan Sorbo says:
    1 of 1 people found the following review helpful
    5.0 out of 5 stars
    Excellent Book!, February 27, 2015
    By 

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    This is an excellent book with unique and modern recipes. As an experienced canner I have owned many recipe books over the years and this is one of only two go-to books (this and the ball guide to home canning and preserving). Frankly I am shocked by any poor reviews this book has received. All recipes appear to follow current guidelines for safe home canning and directions are simple enough for new canners. I also love her ideas for using your finished products (with recipes)!
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