Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry by Liana Krissoff and Rinne Allen

Search this book for Recipes »
    • Categories: Jams, jellies & preserves; Spring
    • Ingredients: strawberries; sugar
    • Categories: Jams, jellies & preserves; Quick / easy; Spring
    • Ingredients: sugar; strawberries; Pomona's Universal Pectin; calcium (monocalcium phosphate)
    • Categories: Jams, jellies & preserves; Spring
    • Ingredients: strawberries; sugar
    • Categories: Jams, jellies & preserves; Spring
    • Ingredients: lemons; strawberries; sugar
    • Categories: Jams, jellies & preserves; Spring
    • Ingredients: strawberries; sugar; lavender
    • Categories: Jams, jellies & preserves; Spring; Thai
    • Ingredients: strawberries; sugar; cilantro; Thai basil; mint
    • Categories: Sauces for desserts; Spring
    • Ingredients: strawberries; sugar; chamomile tea
    • Categories: Jams, jellies & preserves; Spring
    • Ingredients: strawberries; ground cinnamon; ground ginger; ground cloves
    • Categories: Dessert; Spring
    • Ingredients: strawberries; orange juice; sugar; all-purpose flour; nutmeg
    • Categories: Jams, jellies & preserves; Spring
    • Ingredients: oranges; lemons; rhubarb; sugar
    • Categories: Jams, jellies & preserves; Spring
    • Ingredients: rhubarb; strawberries; sugar; lemons
    • Categories: Pies, tarts & pastries; Breakfast / brunch; Spring
    • Ingredients: instant yeast; all-purpose flour; ground cardamom; butter; nuts of your choice; rhubarb; strawberries; sugar; lemons
    • Categories: Pies, tarts & pastries; Dessert; Spring
    • Ingredients: frozen rhubarb; sugar; pie dough; turbinado sugar
    • Categories: Baked & steamed desserts; Dessert; Spring; French
    • Ingredients: frozen cherries; yogurt; oranges; milk
    • Categories: Chutneys, pickles & relishes; Spring; Vegan; Vegetarian
    • Ingredients: pearl onions; white vinegar; mustard seeds; dill seeds
    • Categories: Appetizers / starters; Spring; Vegan; Vegetarian
    • Ingredients: baby artichokes; bottled lemon juice; white wine vinegar; olive oil
    • Categories: Chutneys, pickles & relishes; Spring; Vegan; Vegetarian
    • Ingredients: asparagus; rice vinegar; pickling spice
    • Categories: Egg dishes; Appetizers / starters; Spring; Vegetarian
    • Ingredients: eggs; Parmesan cheese; asparagus
    • Categories: Chutneys, pickles & relishes; Spring; Vegetarian
    • Ingredients: beets; apple cider vinegar; honey; cinnamon sticks; allspice berries; black peppercorns
    • Categories: Sandwiches & burgers; Main course; Spring; Vegetarian
    • Ingredients: cilantro; pepitas; Parmesan cheese; ciabatta rolls; pickled beets; feta cheese
    • Categories: Soups; Spring; Lithuanian; Vegetarian
    • Ingredients: scallions; dill; yogurt; pickled beets
    • Categories: Chutneys, pickles & relishes; Spring; Vietnamese; Vegan; Vegetarian
    • Ingredients: daikon radishes; carrots; store-cupboard ingredients
    • Categories: Sandwiches & burgers; Main course; Spring; Mexican; Asian
    • Ingredients: beef broth; soy sauce; limes; ginger garlic paste; pork ribs; cilantro; green chiles; corn tortillas; daikon radishes; carrots; Asian pears; sesame seeds
    • Categories: Chutneys, pickles & relishes; Spring; Vegan; Vegetarian
    • Ingredients: kohlrabi; radishes; rice vinegar; mirin; dried red pepper flakes
    • Categories: Chutneys, pickles & relishes; Spring; Indian; Vegan; Vegetarian
    • Ingredients: carrots; dried red pepper flakes; mustard seeds; turmeric; lemons

Notes about this book

  • cespitler on November 01, 2012

    May 2011 I come from a family of women who can tomatoes every fall. I’ve taken up that tradition (though on a smaller scale), added in canning the Golden Tomato Sauce that Heidi shared last fall, gotten comfortable with jam, and then wanted to expand a bit. I have a couple of the Ball canning books, but wanted something more contemporary. I was pleased to find this one and Well-Preserved by Eugenia Bone. From this book, I’ve made and loved the Dilly Beans. I used big heads of dill and the jars look beautiful. I’ve slowly been sharing them since last fall and I’m almost out! I am also thrilled with the Applesauce Now that it’s Spring, I have my eye on the Pickled Asparagus, Spicy Carrot Pickles, and Brandied Sweet Cherries with Red Wine. An extra bonus in this book is the beautiful tags provided in the back. Yes, I know they are easy to make, but after a full day of canning, I’m happy to pull one out of the back of the book when I need it!

Notes about Recipes in this book

  • Kohlrabi and radish refrigerator pickle

    • CRCarroll6 on March 21, 2014

      I had some radishes I needed to use up so I made some of this the other night (minus the kohlrabi because I didn't have any of that). I have been adding to veggie sandwiches and love it! Can't wait to try it with other veggies.

    • urmami on December 05, 2018

      I made this using kohlrabi (didn't have radishes), and scaled the brine way down to make more of a slaw than a fridge pickle. It was excellent! I have since used this combination of vinegar:mirin a lot.

  • Pickled beets

    • radishseed on September 01, 2014

      After receiving a very large box of beets from a friend, I made two batches of these. I followed this recipe exactly for the first batch. In the second, I wanted a less-sweet set of flavors, so I changed the apple cider vinegar to white wine vinegar, and omitted the original spices. Instead, I added to each jar a few red onion slices, 1/2 t. caraway seeds, 1/4 t. mustard seeds, 5 black peppercorns, and half a bay leaf. I'm calling them Slightly Sweet Pickled Beets and Slightly Swedish Pickled Beets, respectively.

  • Crushed tomatoes

    • radishseed on October 08, 2022

      I used this recipe for the technique but canned the tomatoes whole-ish instead of crushing them.

  • Tomato and cashew chutney

    • radishseed on October 21, 2012

      This is delicious. I opted for golden raisins instead of dried mango so I could use something that I already had in the cupboard, but I'd bet the mango adds a little extra complexity.

    • urmami on August 23, 2016

      Oh, this is perfect. I first made it on a hot steamy Labor Day weekend as part of a bulk tomato canning project...and immediately regretted choosing the other recipes. It's great with mango, but we actually prefer the golden raisins. Mixing this chutney with tuna and chickpeas makes the most perfect zero-effort, dog days of summer lunch.

  • Middle Eastern pickled turnips (Quick lift)

    • radishseed on September 09, 2015

      I like these, but I prefer the recipes where the turnips pickle in the brine over a week or two without any cooking, which I think results in a nicer texture. These are a little soft.

  • Sour cherry preserves

    • bloncosky on May 21, 2012

      Delicious! Syrup did not turn out thick for me, but these are wonderful on vanilla ice cream or yogurt.

  • Classic strawberry preserves

    • bloncosky on May 21, 2012

      These are delicious. The syrup did not turn out thick, but still great on ice cream or yogurt.

  • Strawberry and lemon preserves

    • we10mom on April 30, 2012

      Love the little bites of tart lemon in this jam and the pretty bright red color.

  • Preserved lemons

    • Astrid5555 on November 23, 2015

      Very easy, no fuss recipe. Keep forever in the fridge once opened.

  • Strawberry jam

    • aeader on May 30, 2021

      Wonderful pure strawberry flavor. I did use the lemon zest and thought it added a nice bright note. My yield on this recipe was 3 half pints. Will definitely make this one again.

  • Blueberry and apple jam

    • aeader on September 06, 2020

      This jam has a wonderful, pure blueberry flavor. I could not taste the apples at all, but you can see them in the jam a bit. I got a smaller yield than recipe indicated. This jam was a hit at our house.

  • Spiced Concord grape jam

    • aeader on October 15, 2017

      Wonderful flavor and consistency. May leave out the cinnamon and cloves next time - they weren't overpowering but would also like to just enjoy the terrific grape flavor on its own. Recipe turned out perfectly and I got exactly 4 half pints. The most time-consuming part of the process on this recipe is prepping the fruit, but it was worth it.

  • Applesauce

    • aeader on October 11, 2020

      We loved this. Did not use any sugar or spices - pure apple flavor. I cored the apples but didn't peel them and used a food mill. It worked pretty well, but I think next time I will use the Squeezo strainer as the author suggests. Some small pieces of peel got through around the edges of the disk in the food mill. I used the 2mm disk (2nd smallest). Made it twice and got 5 pints the first time, 3.75 pints the second time.

  • Persian tarragon pickles

    • sunlitsepia on January 28, 2014

      I made this recipe last summer-- extremely easy refrigerator pickles that have a great tarragon flavor and a little kick of hot pepper. We loved these!

  • Pickled garlic

    • Barb_N on September 20, 2014

      This results in a tasty pickle, as long as you don't mind the cloves turning blue.

  • Regan's oat scones

    • shoffmann on July 30, 2017

      These scones have a nice flavor/texture, but are pretty rich. The recipe suggested chilling for thirty minutes before baking if working in a warm kitchen. Short on time I skipped this step, but really should not have because the scones did spread quite a lot.

  • Pickled sugar snap peas with mint

    • shoffmann on July 15, 2017

      I've made this recipe several times and we really enjoy snacking on the pickles. Great way to extend the life of an abundance of peas.

  • Mango and peach habanero hot sauce

    • campusbrownie on November 23, 2015

      Very fruity flavor. Thick texture, and not as hot as I expected.

  • Spiced cranberries

    • campusbrownie on November 23, 2015

      With very fresh cranberries this jelled from its own pectin. The spices were wonderful. I only used two cups sugar, and added shredded orange zest, because I wanted it quite tart. It yielded four half-pints and a bit.

  • Cherry jam

    • jenburkholder on July 12, 2022

      Excellent jam. We used sour cherries and on the higher end of sugar.

  • Afternoon applesauce spice cake

    • anniecc on March 21, 2023

      This was tasty and simple but next time I’d reduce the baking time to 25 mins.

  • Charred tomato and chile salsa

    • anniecc on September 01, 2022

      This makes a lovely fresh tasting salsa which tastes intensely of tomato, particularly welcome in the middle of winter. I've made it several times and usually use a mix of jalapenos and smaller hotter chillies (cayenne or serrano) which to me is perfect heatwise. I think there may be a mistake in the number of onions, as the weight and the quantity doesn't correspond (1 pound 6 ounces is way more than 3 small onions!) The need to broil the veges in batches makes the recipe a bit time-consuming, but it isn't complicated.

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Reviews about this book

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Reviews about Recipes in this Book

  • Persian tarragon pickles

    • David's Table

      Cucumbers also have a natural affinity for vinegar. We commonly pair them with fresh dill, but I like this recipe, which uses tarragon instead.

      Full review
  • ISBN 10 1584798645
  • ISBN 13 9781584798644
  • Published Aug 17 2010
  • Format Paperback
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher Stewart, Tabori & Chang Inc
  • Imprint Stewart, Tabori & Chang Inc

Publishers Text

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.

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