“When I was growing up, canning was for old folks and cranks and separatists,” writes Liana Krissoff in her introduction to Canning for a New Generation. But not anymore. With soaring food prices and the increasing popularity of all things domestic and DIY, there’s never been a better time to revisit the centuries-old techniques of preserving food at home. This hip, modern handbook is filled with fresh and new ways to preserve nature’s bounty throughout the year. Organized by seaso
$ 12.87
loving it! at least so far!,
Well, having been canning for several years now, I opened up this book and was instantly hooked. There are so many delicious recipes I’m not sure where to begin. But more importantly, I’m so very glad that the author uses minimal amounts of sugar for preserves, and like myself, is more concerned about the fruit tasting like real fruit than adding copious amounts of sugar to ensure a certain gel consistency. Also, she relies on granny smith apples and peels for almost all of her jam/jelly recipes, as well as in others. I can’t wait to start trying several of these recipes, and have a made a list for my next visit to the farmers market! yummy! UPDATE: I’ve made the ‘classic peach jam’, ‘peach and cilantro salsa’, and the ‘nectarine jam with vanilla bean’. These were all great, but the nectarines with the vanilla bean was magnificent! My husband couldn’t stay out of the kitchen while I was cooking it up, and he normally isn’t into jams. After several ‘tastings’ I finally managed to get it into jars. we’ll see how long this lasts at our house!
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|Not your Grandma’s canning book!,
What a beautiful, unique book! So many good tips–the easy jelly straining method is definitely easier than Grandma’s messy jelly drip bags! There are mouth-watering recipes for unusual entrees using the preserved products. The evocative photographs blend with the text to make this a book to curl up with. Salsa verde is so simple; and the plum cardamom jam is to die for. With flavors like these, my pantry will never be the same again.
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|my favorite canning/preserving/pickling book,
A friend bought this book for me as a gift, and it’s a real winner. I’ve had it for only 2 weeks and have already used 4 of the recipes: Dilly Beans, Achar Segar, zucchini bread and butter pickles with ginger, and salsa verde. The salsa verde is great, and the zucchini pickles smelled heavenly as they were going into the jars. I only just put the achar segar into the fridge, but I’m looking forward to Indonesian fried rice tomorrow.
The recipes are clear, nicely presented, accurate (as far as I can tell), and there’s a wide variety of vegetables, fruits, and herbs represented. I haven’t tried any of the meal or desert recipes yet, but those look tasty as well. All in all, I’m really enjoying this book so far and think that it will be my go-to reference for canning, preserving, and pickling from now on.
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