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

I love this cookbook! It had delicious ideas for so many different fruits and vegetables. I will be trying new things from this cookbook all year! The recipes are organized by season, and split up between fruits and vegetables. The author also gives ideas of how to use the canned goods with recipes (these recipes usually involve meat, so I haven't tried too many of them). She has some great suggestions for using the jellies/jams for more than just covering toast. In addition to the jam/jelly/marmalade and pickled recipes, there are also recipes for things like frozen yogurt, juices, pie filling, cocktails, and more. The batches are small - usually only a couple pint jars for jelly recipes or a couple quarts for pickled things - which is exactly what I am looking for. This book has a wide variety of recipes for jams, jellies, and marmalades - from fruits to vegetables to things like champagne and tea. The author has created interesting combinations (tomato and basil jam with sherry vinegar and strawberry jam with thai basil, for example), and there is a recipe for just about any fruit that you can imagine (Pineapple? check. Mango? check.). I can't wait to try more recipes, and have to limit myself from making too many at once! She uses apples to make her pectin, but not all of the jelly recipes require this - so if you think it is too much work, there are many other things to try. The recipes call for just the right amount of sugar - enough to enhance the flavor but not overpower the flavor of the fruit. The pickling recipes have a great vinegar/sugar ratio, so the result is not too sour. Most of the recipes have suggestions for variations or experimentation, which I love - I tend to look at canning recipes as guides (flavor wise). My only complaint about this cookbook is that her recommendation for time adjustments for altitude may be off. Colorado State University's Extension's recommendation are the same as this book; however, Ball recommends a much longer time. You decide what is best for you! This book is perfect for those who want to try some adventurous recipes! If you are looking for basic how-to and regular recipes, this may not be the book for you.

I had only canned one thing before finding this book. I originally found it at my local library but found myself wanting to try so many of the recipes that I ended up purchasing the book. So far I've made at least 9 or 10 of the recipes in the book and they've all been a hit with my family. The directions are clear and easy to follow. There are lots of picture and it makes small batches of things so if you're not crazy about it or it doesn't come out well, you're not stuck with a lot of stuff you don't want. Best of all, the author provides suggestions and recipes so you can actually use the stuff you've made. The dilly beans and spicy carrot pickles were so good I ran out and had to make second batches. Personally, I also like the fact that the author uses natural ingredients. For example, I had some extra hot peppers so I made a batch of hot chile jelly. Instead of using Sure Gel or Certo, the recipe called for Granny Smith apples for the pectin and instead of food coloring for the pink color, the recipe gave a choice of red onion skin, cranberries or black plums. It may have taken a tiny bit more effort but I was left with beautiful pink deliciously hot and tangy jelly. This has become one of the cookbooks I use most and I've been recommending it to all my friends who are interested in trying canning.

Let me add my voice to the chorus praising this book. I'd never canned before, but living in NYC near an excellent farmers market, I wanted to preserve some of our local bounty -- but in interesting, flavorful ways. This book was the perfect companion to a new culinary hobby. The recipes are generally for small batches of very flavorful, high-value-added foods. I bought the Granite Ware 11-1/2 Quart Covered Preserving Canner with Rack from Amazon.com (only $22!! half the price of stores here!), which makes up to seven pint-size jars at a time, and it's the perfect size for my tiny kitchen. I've had great success with Ms. Krissoff's recipes for pickled sugar snap peas, spicy carrots, nectarine-vanilla preserves, apricot halves in honey-ginger syrup, peach-mango-habanero sauce, and sour cherry preserves. And, having read may other readers' comments here on their favorite recipes, I'm looking forward to trying many more that I'd not considered (especially plum-cardamom preserves, but also Persian tarragon pickles, which many others have praised). [I've also tried and loved a few of the half-dozen canning recipes included in Amanda Hesser's The Essential New York Times Cookbook: Classic Recipes for a New Century which has some lovely recipes for brandied peaches, tomato preserves, and an interesting bread and butter pickles recipe using molasses instead of white sugar]. I like that Ms Krissoff's recipes are relatively low in sugar and that she extracts pectin from Granny Smith apples in place of commercial powders or liquids where she can. After I made her Hot Chile Jelly recipe, I compared it to a friend's chile jelly, which she'd made with similar mix of peppers but used powdered pectin, and Krissoff's version was not only less rubbery but also more pleasantly sweet. If you want to put up some gourmet food and have a taste of summer in mid-winter, this is a great book for beginner and advanced canner alike!

I am a canner, learned years ago from my grandmother, I was looking for some fresh new recipes - this book has them. The book included canning directions, but not in great detail, so if you are a first time canner, I recommend "Canning for Dummies", but buy this book also because it has some great recipes for canning & for using what you have canned. If you are an all organic canner this book is also great for you, it gives a recipe for making pectin out of apple cores, (the way grandma did it). It is broken down into seasons so you will know what produce is available when. It even comes with 30 gift tags for gifting what you have canned. Great book.

Techinically, his book is organised into Seasons, with each season being divided into Fruits and Vegetables. In each sub section within each season, you will find recipes for canning or preserving various fruits/veges and also recipes using the end product. There are the usual instrucitons on how to can and a comprehensive section on tools and equipment required for canning. For my money, this book is a very good all round resource written in a clear and concise manner, accessible to all levels of cooks interested in home food preservation. And did I mention the recipes? Boy, do they sound good. How about Strawberry Jam with Thai Herbs, Raspberry Jam with Mint and Lavender or Tomato and Basil Jam with Sherry Vinegar? There are lots of imaginative recipes utilising the preserves you've "put up" as well. The book is not particularly glamorous or highly illustrated but the photos that did make it to the book are good (not wonderful, but good) and the book has a pleasing, homely style. The author has shared some of her personality with the reader by giving a little introduction to each recipe and I find that a delightful aspect of the book. All in all, I'm pleased with my purchase of this book and will be utilising many of the recipes. I understand the author also has a web site, so if I find any problems with any of the recipes (as another reviewer has indicated), I know that I will be able to contact the author for clarification of my issues and that's a good thing!

I have been canning for over 30 years, and this book is great! It has exciting new recipes that I know I will enjoy making. I have already made the Hot Cumin-Pickled Summer Squash, using the abundance of yellow summer squash from my garden. The book also gives recipes or menu ideas for using the canned products. For example, there is a recipe for Squash and Rice-Stuffed Roasted Poblanos that uses the Hot Cumin-Pickled Summer Squash. I found them tasty on burgers and with pork and green chiles. I plan to try Grandma Barron's Green Tomato Relish at the end of summer to use my unripened tomatoes and also try some Kimchi this winter. The book is organized by season to help the canner through the year. Instructions are clear and easy to follow -- details on canning techniques are given that even a novice could follow. There are a lot of fun new recipes here for me!

I was hoping for a canning book that was a little more modern than the Ball book as far as having more complete meals or variations on the old stand by canning items, but this book is way over the top modern. It has so many recipes for things that seem more of the exception than the norm. Things like making and canning your own kim chi (sp?) and pickled EVERYTHING! Although if those types of foods fit your palate then this book is a gem. It has beautiful artwork and fun stories to read. Just not what I was looking for.

This has been my go-to book for canning all spring, summer, and fall this year. I'm no novice but this has certainly rekindled my desire to put food by. It was indeed an investment in purchasing it and I am SO glad I did. I've made so very many recipes and ALL of them have turned out beautifully: peach salsa, roasted tomato salsa (OMG!), nectarine vanilla jam, peaches in vanilla syrup, pear butter following the apple butter instructions, pickled okra, dilly beans, pear pecan clementine conserve, and a few others I'm forgetting. All amazing. Unfortunately, my goals in preserving our garden's bounty to last the rest of the year were not met: we ate everything. It all tasted so good that it was gone within a couple months. What works about this cookbook is that the quantities involved are small and much more doable. You preserve using the stockpot, not the giant cauldron that takes an hour to bring to a boil. You cook up the foods in the soup pot, not a seperate large cauldron. Essentially, you're canning on a smaller scale but the benefit to this is that you are saving time in the kitchen. Small batches, while smaller, are much easier and less tedious to tend to. This book is all about that! Five stars!

With Put 'Em Up!, Canning for a New Generation is my favourite canning book. Really simple and clear. I love how the author divided her book by the seasons. There are savoury, sweet, and also fermented recipes. I tried the Quickest Kosher Dills (p.129), the Mango Jam with Lime (p.100), the Apricot and Vanille-Bean Preserves (p.81), and the Kimchi (p.272), the Raspberry Jam with Mint and Lavender (p.122), the Spiced Apple Butter (p.186) and a few more, and they were all good. My only deception was the Good Ketchup (p.173), but it's probably because I'm too used to Heinz' one.

Arrived fast and in great condition . Can't fault the seller

A variety of recipes on preserves and also a couple of them on cooking using the preserves, but the choice of recipes is not fully what I have been expecting! Otherwise, thick, very thick book

GOOD BOOK - FULL OF USEFUL INFORMATION

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!