Customer Reviews

Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry

5 star:		(5)
4 star:		(5)
3 star:		(2)
2 star:		(0)
1 star:		(0)

 

 

I've searched high and low for great canning books and this one takes the cake. There are so many amazing recipes, including recipes for ways to use your preserves months later. There are some seemingly repetitive recipes (like multiple strawberry or raspberry jams) but I love it! The difference between Strawberry Lemon Jam, Strawberry Lavender Jam, and Strawberry & Thai Basil Jam are huge.
Krissoff gives lots of helpful hints throughout the book and really clearly explains how canning works. The way she writes reminds me of an old friend casually teaching me how to preserve.

The recipes are well organized and photography is beautiful. This book is great for both the beginner canner and more experienced ones. Organized by season, the recipes range from basic Strawberry Jam to more unique items like Kimchi (a korean condiment) and Meyer Lemon & Rose Petal Marmalade. Many of the canned recipes include helpful serving hints and there are some main-dish and dessert recipes scattered throughout using the canned items.

I love this book. As someone new to canning, I wanted something a little more modern with smaller batches. I live in a small apartment with almost no storage, so I can't be putting up 10 pints of pickles, or enough jam to get me through the next decade. The recipes here are realistic, and interesting. She adds a lot of different, exotic twists to old favorites, and throws in a few other preserves that some people may not have heard of, such as Nuka. There are a lot of meal recipes, but not too many. Just enough to give you ideas for your pickles. You still get the pickling and preserving recipes that you actually bought the book for. I personally can't wait to try out the Strawberry Lemon Preserves and the Cherry Clafouti. It also doesn't hurt that there's a bunch of cute labels for your jars in the back, and the photography is beautiful. Buy it!

I was really looking forward to this book because of it's ratings. I'm all about pictures and illustrations in books just to give me that little bit more of an understanding of what I'm trying to learn.

I knew not a thing about canning, and I kind of still don't.

I just started to go over this book, and Liana Krissoff (the author) goes directly into pH balances, acidity levels, and whatnot. She mentions here and there about bacterias, and tidbits of information on other things - but that's it. Just tidbits. When I went to buy a canning book, I was looking for something that would demonstrate canning in it's entirety - a whole guide to it.

You'll likely need an outside source to learn about the pH scale, other kinds of tools that you can use, amongst other things, if you want a well-rounded understanding of canning (the ins and outs, the tricks and tips), and not just regurgitated pieces of information from the author.

There are, however, amazing recipes!

I give this book only 3 stars, because it really doesn't appear to be for beginners, but for people who know a thing or two about canning.

After just one summer of canning, this book is dirty, with bent pages and a sticky cover—signs that it was put to good use. Any time I have produce to can, I pull out this book first to see if there's a recipe in there, because I know I won't be disappointed by the results. Super yummy conserves and pickles, easy-to-follow instructions, and a product that you'll actually love to eat and love to gift to others. Definitely canning for our generation!

This book provides a good introduction of canning tips specific to the boiling water canning technique. If you have already done a lot of canning and are looking for interesting recipes that are a little different from the typical ones, this book is good to have.

I love this book for the casual, conversational directions. The author includes a bit of a preamble to each recipe, which contains a personal anecdote or helpful tips. I also like that the book is categorized by season for easy reference for year-round preserving.

Unlike most canning books, the author includes complete directions, from preparation through processing, for each recipe. This prevents the reader from having to flip back to earlier in the book for instructions on how to process the jars.

As far as I can tell, the recipes in this book only use boiling water bath canning (no pressure canning). There are also helpful recipes that give suggestions on how to use some of the preserves.

This book contains some basic recipes (Classic Strawberry Preserves, Classic Cucumber Relish), but where this book really shines is in the inventive, creative recipes that deviate from the standard found in so many other books. There are foods from various cultures represented (Sushi Ginger, Vietnamese Do Chua, Middle Eastern Pickled Turnips), as well as spins on old classics (Meyer Lemon and Rose Petal Marmalade). I also appreciate the section at the end on "Baked and creamy things to put preserves on", since I'll need some way to eat all of the jam that I'll be making!

If you've been preserving for a while and are tired of making the same old recipes, definitely give this book a try! If you're a beginner like me, I'd suggest this book, but you'll probably also want to pick up a book of the basics, like the Bernardin Complete Book of Home Preserving.

I've made several recipes from this book, mainly various pickled vegetables, and they have all been excellent. The recipes include clear directions and are easy to follow. Some of the recipes include rather exotic - even weird - ingredients which makes them unlikely to actually get made! However, there are a ton of recipes in this book and so many of them are more practical that they will keep me busy for a long time. The author includes a bit of a description of each recipe which makes interesting reading and gives a bit of an idea of what to expect as an outcome. I find myself using this as a reference guide for canning in general. I borrowed all the canning books I could find from the library and this one was my favorite. Highly recommended.

Ce livres est un incontournable pour les amateurs de nouvelles saveurs et les gens soucieux de leurs santé. Les recettes sont savoureuses et inusitées. Les techniques sont expliqués clairement. Je voudrais pouvoir faire des conserves avec tout ce qui est proposé! Bémol, les fruits proposés ne sont pas tous produits au Québec, ce qui fait que parfois, un recette peut être alléchante, mais demeure couteuse.
À se procurer si on veut amener la conserve au-delà des conventions!

It's good too inspire people to can, however the only downside was that I don't need multiple "recipes" on the same thing with a few ingredients changed here & there. i.e. multiple strawberry jam recipes.