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

Liana Krissoff , Rinne Allen
3.5 out of 5 stars  See all reviews (2 customer reviews)
RRP: 15.99
Price: 12.48 & FREE Delivery in the UK. Details
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Book Description

1 Aug 2010
Food prices are soaring and the domestic arts are staging a full comeback. With attendance in CSA (Community Supported Agriculture) farm boxes booming and books like Barbara Kingsolver's Animal, Vegetable, Miracle on the bestseller list, it's clear that there's a real return to the kitchen for preservers, canners and putter-uppers. Liana Krissof's Canning for a New Generation is a hip, modern handbook for canners, chockful of gorgeous flavour pairings and smart recipes for how to use which canned food when. From Sauerkraut to Plum-Cardamom jam, from Black Plum Applesauce to Cocktail Onions, this cookbook stands out from the pack, not only in terms of its design (uncoated stock and unjacketed hardcover, to start) but also because it's simply a breath of fresh air after too many red-and-white checkered canning books from the mid-century. The book includes basic information on technique, seasonal produce lists, more than 150 recipes for canning, drying, freezing, and candying food (as well as making liqueurs and other alcoholic beverages), and useful sidebars on such topics as how to throw a canning party, how to package your products as gifts, and how to make your own apple pectin.

Frequently Bought Together

Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry + Food in Jars + Put 'em Up!: A Comprehensive Home Preserving Guide for the Creative Cook, from Drying and Freezing to Canning and Pickling
Price For All Three: 40.82

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Product details

  • Paperback: 320 pages
  • Publisher: Stewart, Tabori & Chang Inc (1 Aug 2010)
  • Language: English
  • ISBN-10: 1584798645
  • ISBN-13: 978-1584798644
  • Product Dimensions: 22.7 x 20.2 x 2.6 cm
  • Average Customer Review: 3.5 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Bestsellers Rank: 413,275 in Books (See Top 100 in Books)

More About the Author

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Product Description

About the Author

Liana Krissoff is the author of STC's Secrets of Slow Cooking: Creating Extraordinary Food with Your Slow Cooker (a featured title on and Hot Drinks for Cold Nights: Great Hot Chocolates, Tasty Teas, and Cozy Coffee Drinks. She worked in the editorial departments of Rizzoli and HarperCollins, and has been a freelance recipe tester, editor and writer for over a decade. She played a major role in putting together the recently published Top Chef: The Cookbook (Chronicle) and The Sunday Night Football Cookbook (Time/NBC). Happily transplanted from a tiny apartment in Manhattan, she now lives with her husband and their young daughter in an 1885 farmhouse in rural Carlton, Georgia, where they spend their time gathering eggs, churning butter, smoking large cuts of meat, digging in the yard and putting up great local produce.

Inside This Book (Learn More)
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

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Most Helpful Customer Reviews
8 of 8 people found the following review helpful
2.0 out of 5 stars A real disappontment 15 Mar 2013
Format:Paperback|Verified Purchase
Unfortunately this is not the book it appears to be.

The canning recipes are for hot water canning only. There are NO pressure canning recipes. Not one.
The book is essentially a jam making and pickling book. However, if you are hoping to make some interesting new jam and pickle recipes to preserve your crops or windfalls you will be very disappointed. None of the techniques described are new or innovative.
Many of the recipes require the addition of unusual ingredients which increases your costs and rather obviated the point of canning your produce in the first place.

You will be far better served by plenty of other books so, unless your library is crying out for a fairly redundant repetition of your current knowledge of simple vegetarian preserving techniques, look elsewhere.
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1 of 2 people found the following review helpful
5.0 out of 5 stars Excellent, inspiring resource 23 Aug 2012
By Yoshimi
A great addition to our cookery library, we already have some favourite recipes in our family. (Bread and Butter Pickles are a great way of using up surplus courgettes!) Inspiring and immensely practical, there are a few Americanisms, but overall this is a fantastic book.
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Most Helpful Customer Reviews on (beta) 4.3 out of 5 stars  222 reviews
360 of 364 people found the following review helpful
5.0 out of 5 stars loving it! at least so far! 17 Aug 2010
By kimmiebee - Published on
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!
162 of 166 people found the following review helpful
5.0 out of 5 stars Not your Grandma's canning book! 18 Aug 2010
By HDF - Published on
Format:Paperback|Verified Purchase
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.
129 of 138 people found the following review helpful
5.0 out of 5 stars my favorite canning/preserving/pickling book 4 Sep 2010
By A. Gerber - Published on
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.
56 of 58 people found the following review helpful
5.0 out of 5 stars Using what you can! 24 Nov 2010
By Doggone Reader - Published on
Format:Paperback|Verified Purchase
Kudos to Krissoff for including unique recipes for canning, but I am even more appreciative that she also includes recipes for using what is canned. And her sense of humor is as spicy as her recipes! The yields are smaller than most canning books which is perfect for people new to canning so they are not discouraged with having to can 20lb of something. My garden is barren this time of year, but I can hardly wait to try her spring selections. Although I gave this 5 stars, I have found the index to need some ammending to include listing basic ingredients ... for example, if you grow/have tomatillos you better know they go into salsa verde because tomatillos are not in the index. But then I am a librarian and actually use indices ... others may not.

PS - The photography is very inspirational!!
101 of 110 people found the following review helpful
4.0 out of 5 stars New Recipes for Preserving 20 Dec 2010
By Books and Chocolate - Published on
This is a good book for someone who wants to step outside the usual home canned basics like applesauce, strawberry jam and tomato sauce. Some basics are included but most are what I would call "gourmet" types of food such as Brandied Sweet Cherries With Red Wine, Hot Cumin Pickled Summer Squash, Slow-Roasted Fig Preserves With Lemon, and Spiced Cranberries. The recipes are divided by seasons and decorative tags are included in the back of the book.

I'm a more traditional "canner" but there were some recipes in in this book that interested me and I do like that the author includes recipes to use with the preserved foods. However, I do recommend that a beginner invest in something like The Ball Complete Book of Home Preserving (or get information from the U.S.D.A. or local county extension office) in addition to Canning For a New Generation because the Ball book gives better information about canning and preserving that is important for food safety. Krissoff gives some information but I felt it wasn't thorough enough for someone with no previous knowledge of canning. However, for new and fresh recipes this book is a good resource.
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