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

I must preface this review by saying that I am fortunate enough to live near Portland, Oregon, and we have access to the most amazing berries, cherries and other fruits here. Oregon is the largest producer of blueberries in the US, and it is an indigenous species related to rhododendrons and azaleas.The first recipe I tried was for Raspberry Lavender Mint Jam. I followed the instructions for putting the apple bits in the jelly bag. My husband was cruising through the kitchen and peeped the pot - he asked me, "What is THAT?" I said, "It's your underwear, dear." I thought he was going to hurt himself laughing. :) The jam turned out FABULOUSLY. So glad I planted all those herbs earlier this spring!I made the Brandied Cherries with Red Wine. This was fun, since my neighbor was over and she was stemming the cherries while my husband used my new  Norpro 5117 Deluxe Cherry and Olive Corer . I was making a different batch of jam and we were all drinking wine. It ended up looking like a murder had taken place at the kitchen table. Thank goodness for Oxiclean! The Brandied Cherries were AMAZING. I took some to my vet and he has been raving about them.I made the Peach Mango Habanero Sauce - I wish I'd tasted it as I added the salt as I ended up having to add a LOT of sugar to balance the flavor, but it is really good.The Vanilla Apricot Halves are amazing, and I made a low-sugar jam using the ones that kind of mushed up that my husband says is the best thing I've made so far.The neighbors are enjoying my samples (quantities too small to fill another jar) and I look forward to using up my current supply of fruit and going to pick more!

I am a beginner canner and I was looking for a stockpot to water can. I downloaded a sample of the book and the author had me hooked right away, so I purchased the full version. Lianna Krissoff wrote this wonderfully and took any fear out of canning (botulism) that I had. She did this so well, that I opted to get a pressure canner instead of a stockpot. She clearly explained what causes foods that are canned to become contaminated, what is out of the canner's control and what we can control. The book is about 1/4 canning lesson and 3/4 recipes (which sound yummy and easy). For the book itself, I give 5 stars.My only problem with the Kindle version (I have the keyboard) is that the index is not linked to pages. This made it extremely difficult to skip around the book without using the search feature and I resorted to using the cloud kindle version so I could point and click my way around the book. For this, I drop my rating to 3 stars. In fairness to the author, I will give a 5 star rating because if I had bought the actual book, this would not have been a problem.

This book is great for those of us who are into canning, but are "foodies" with eclectic tastes as well. If you like various cuisines and enjoy home canning, I recommend trying this book. The author clearly put a lot of time into developing the recipes. All the recipes appear to be consistent with NCHFP guidelines, as far as I can tell (unlike a lot of older books). If you already have the Ball Blue Book and want to add some non-traditional recipes to your repertoire, this book's a good fit. If you're looking for sugar-free recipes, this isn't your book. However, many of the recipes are low sugar and use low-sugar pectin (Pomona's or pectin from apple peels). If you know how to make sugar-free jam, you could always adjust the sugar in the jam recipes to accommodate your own method since sugar doesn't affect the PH of the jam.

This book is fabulous...so much useful information packed into a single volume! My mom borrowed it and liked it so much she kept it, so I had to buy another.It goes beyond recipes to explain why things work or don't, provides complementary recipes as suggestions for the preserves, and feels like a comfortable education rather than just a recipe book.

Unless you already know a lot about canning and pickling. The Kindle version does not have numbered pages (at least not in the Kindle for iPad app) and there are a lot of page cross-references. Unfortunately, the table of contents is about as minimalist as it can be, e.g. Winter: Fruits, Winter, Vegetables. There are no hyperlinks, so when it tells you to see page ___, it's impossible to find unless you start at the beginning and flip page by page. For example, many references refer to the recipe for pickling spice on page 126. Can't find it, and the index--without hyperlinks--is useless. I had to go online to find another recipe for pickling spice. That said, that's not the author's fault but the fault of the electronic publisher. The content is great and the recipes look good, but it's not really a beginners book. I'm going to get a hard copy of a more basic pickling book and return to this when I know a bit more about what I'm doing.

I move the color coated chapters that corresponds with growing season. Everything in the book is water bath. Not pressure cooker, such as American Canning Co out of Wisconsin!

I have both the print and kindle versions of this delightful book and recommend it and Mes Confitures whenever I am asked for good canning recipes.I have used many of the recipes in this book and not been disappointed. I like that Ms. Krissoff uses minimal sugar in her recipes and rarely uses pectin as I am canning for taste rather than high yields. I also appreciate her suggestion for using the skins and accumulated juice from canning tomatoes to make tomato juice. (After you peel a bushel of tomatoes, you will hate to discard that small mountain of skins!) The recipes are easy to follow with clear, sensible instructions and Ms. Kissoff relates little anecdotes and tips in a charming, conversational style.

Absolutely love this book! Great recipes and tips. Unique ideas for using what I am canning! Highly recommend it!

I like this book as it is different than the traditional canning books. Lots of options and ideas. Well worth it.