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

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(More customer reviews)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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"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 season and illustrated with beautiful photographs, it offers detailed instructions and recipes for making more than 150 canned, pickled, dried, and frozen foods, as well as 50 inventive recipes for dishes using these foods. Basic information on canning techniques and lively sidebars round out this refreshing take on a classic cooking tradition.Praise for Canning For a New Generation:"A seasonal guide to putting up produce, with innovative recipes that incorporate the fruits (and vegetables) of your labor." -The New York Times

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A Passion for Preserves: Jams, Jellies Marmalades, Conserves Whole and Candied Fruits Review

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(More customer reviews)I very much love and recommend this book. My husband and I have made jam several times in the past with a variety of success. This book is the first one I found that had recipes using natural pectin verses store bought pectin. I will admit the cooking process is a little longer but the results are well worth your time!! We have made strawberry jam, four berry jam as well as blueberry jam and have been extremelly pleased with the results. The recipes do ask for weights for the fruit products, however if you are familiar with the fruit you are using you should be able to measure without use of a scale. The other part of the book we especially enjoy is the instructions for sealing the jars without water bathing. Since you have sterilized your jars and lids and the jam is very hot from longer cooking time, you are able to turn your jars upside down for several minutes, then right side up and during cooling your jars will seal. This is certainly a time saver and makes up for the longer cooking time. The writing style flows well and is easy to follow and the pictures are numerous and appealing. Finally, the author included quite a few of nontraditional recipes. For people who enjoy making jams there is something in here for you!!

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