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.

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 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.

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.

I'm new to canning. I started just last year in early October. Thankfully I had a class on canning and the teacher was responsible and very insistent on safe canning. He recommended the Ball Blue Book but also this book and I can see why. Obviously the Ball book stresses safe canning methods but in the past 9 months as I've read more and more I realize there are a host of people out there who are cashing in on the re-emergence of canning by writing a canning cookbook. In many cases unsafe canning practices are outlined. I mean, unsafe canning can kill you so this is no small thing. Krissoff includes IN EVERY RECIPE instructions on safe canning (sterilize jars in boiling water for 10 minutes . . . ladle hot water over lids . . .). I mean, it's almost TOO repetitive, and yet I appreciate it every time I do a recipe. As for the recipes themselves, they are wonderful. I did many batches of Spiced Cranberries last autumn, and sent jars all over the US as Christmas gifts and people raved. Also popular were Ginger Pear Preserves. In recent months I've done pickled beets and pickled radishes and I expect them to be just as wonderful as every other recipe I've tried. Ms. Krissoff lives right here in Atlanta. I am thinking of stalking her and asking for a canning afternoon. She gets it, and while the Ball Blue Book is a canning bible, her recipes are hip and exciting and far beyond the dilly bean.

This book has been the most enjoyable experience. I have made many, many of the pickles and jams and they have all come out very successfully. I made the Orange Rhubarb jam yesterday - I was a little dubious about it because of my love of the Strawberry Rhubarb jam - well, it's absolutely delicious! And, in the canning world, not that difficult to make. This weekend, I'm making the Plum Cardamom and Strawberry Lemon Jam. It's going to be smoking in my house! The only thing that I have any kind of a quibble with is the amounts yielded. The Crushed Tomatoes were a real issue - I bought 22lbs of tomatoes expecting 20ish pints of product but only came out with 14! I was bummed by that because it's alot of work. However, I did get the listed number of pints when I threw together the tomato juice (which made the BEST Bloody Mary's ever!) so that lessened my disappointment a little. Anyway - the book is fun to read, the recipes are interesting and fun and I'm enjoying my crazed canning adventures!

This book has awesome pictures and awesome recipes, one problem: I am never going to make things like that. When I think about canning, I'm thinking about mass production and ease. There are some great recipes for a more ambitious canner but I am just not that. Oh! there are also some pretty fancy baking recipes that look good (again, somethings I will probably make). If you can for the fun of it and artistry, I highly recommend the book. If you can to preserve what you are growing and what is in season chances are you aren't going to go out and buy a lot of fancy stuff. happy canning!

I am so glad I bought this book. The book starts with a basic introduction to canning and preserving - why and how to do what you need to do - without going on for 4 chapters treating you as if you don't quite know how to read yet, let alone how to cook (or can). You absolutely do NOT need to be an experienced canner to use this book. This book isn't entirely about canning though - proper ways to freeze different things are explained throughout the book. One of my favorite things about this book is that everything is done using water bath canning - no pressure cooker required (although they're not nearly as terrifying as they once were). The first day I owned the book I did the Melted Onions (5 lbs of onions, a little salt, and some olive oil, carmelized for hours in a nice heavy stockpot - my favorite is always my 9 qt enameled cast iron dutch oven - every home should have one, plus it keeps your arms nice and strong) so that I could make the best French Onion Soup I've ever had in my life (you can't get any simpler - melted onions, beef stock [always do yourself the favor of using the low sodium broth], and red wine), plus have enough melted onions to freeze to make French Onion Soup four more times. The next day I made the Pineapple Jam with Chinese Five-Spice - oh my Lord is it delicious! And easy! Once you've made the pineapple jam, you can turn the page and follow the recipe for pineapple tarts. I'd say that of the recipes in this book, probably 1/4 of them (a guesstimate - I didn't actually do the math) are recipes for things you can make with what you've canned). The recipes in this book (and the pictures - not every recipe has a picture, which is another thing I like about this book) will make your mouth water just reading them. The aroma in my house while I was making the pineapple jam was enough to drive me crazy. My husband, the moment he walked in the door, grabbed a spoon and stole a taste. For dessert that night I spread a little extra jam (there's always a little left that won't fit in a jar) on pumpkin bread and sprinkled a small smackerel of toasted coconut on top...yummy! One little suggestion - and this goes for any canning recipe, not just the ones in this book - is to ALWAYS have ready more jars than the recipe calls for. Your definition of small slices (or cubes, or whatever) might be entirely different that that of the person who created the recipe. It's better to have them and not need them than to need them and not have them. The best part about canning?...Christmas presents are taken care of.

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!