Download Ebook Canning for a New Generation: Updated and Expanded Edition: Bold, Fresh Flavors for the Modern Pantry, by Liana Krissoff
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Canning for a New Generation: Updated and Expanded Edition: Bold, Fresh Flavors for the Modern Pantry, by Liana Krissoff
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Review
“A seasonal guide to putting up produce, with innovative recipes that incorporate the fruits (and vegetables) of your labor.” (New York Times)“This book is the best of a bunch of new guides on modern canning techniques and recipes.” (BoingBoing.com)
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About the Author
Liana Krissoff is the author of five cookbooks, including Abrams’ Whole Grains for a New Generation and Secrets of Slow Cooking: Creating Extraordinary Food with Your Slow Cooker. She worked in the editorial departments of Rizzoli and HarperCollins and has been a freelance recipe tester, editor, and writer for over a decade. Happily transplanted from a tiny apartment in Manhattan, she now lives with her husband and their daughter in Morgantown, West Virginia.
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Product details
Paperback: 400 pages
Publisher: Harry N. Abrams; Updated, Expanded edition (July 5, 2016)
Language: English
ISBN-10: 1617691852
ISBN-13: 978-1617691850
Product Dimensions:
8 x 1.2 x 9 inches
Shipping Weight: 2.4 pounds (View shipping rates and policies)
Average Customer Review:
4.0 out of 5 stars
56 customer reviews
Amazon Best Sellers Rank:
#82,447 in Books (See Top 100 in Books)
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!
I was hoping to find some new or unexpected water bath and pressure canning recipes, but most of the canning recipes in this book are very similar or identical to those you would find in all the basic canning guides from Ball or Kerr, and there are no pressure recipes. It also contains far more non-canning recipes than I expected.
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.
This book is great for those of us who are into canning, but are "foodies" with eclectic tastes as well. If you like various cuisines and enjoy home canning, I recommend trying this book. The author clearly put a lot of time into developing the recipes. All the recipes appear to be consistent with NCHFP guidelines, as far as I can tell (unlike a lot of older books). If you already have the Ball Blue Book and want to add some non-traditional recipes to your repertoire, this book's a good fit. If you're looking for sugar-free recipes, this isn't your book. However, many of the recipes are low sugar and use low-sugar pectin (Pomona's or pectin from apple peels). If you know how to make sugar-free jam, you could always adjust the sugar in the jam recipes to accommodate your own method since sugar doesn't affect the PH of the jam.
I thought I knew a lot about canning from when my mother "put up" produce - but I learned I had a lot of gaps in my information! Liana makes it so easy to understand the methodology of canning, and explains the various types of canning options that are available. No matter how much or little you may want to do, you will find the right resources in this wonderful book! I especially appreciated the instructions for preparing fruit preserves with very little or no sugar. Thanks, Liana, for taking the time to write this wonderful reference / recipe book!
Enjoyed it enough to buy a hard copy. I like the different recipes - things you wouldn't normally associated with canning. I can see I will be having fun this summer putting up a new variety of foodstuffs.
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)!
An interesting variety of recipes. I made 2 or 3, as extra items on my canning repertoire, but they are not the type of items that my family would eat week after week, so for big batch canning, I stick to the classics. The recipes seemed to turn out as expected. Better in print than on the kindle.
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