---
product_id: 1274385
title: "Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry"
price: "$90.92"
currency: USD
in_stock: true
reviews_count: 13
url: https://www.desertcart.ec/products/1274385-canning-for-a-new-generation-bold-fresh-flavors-for-modern
store_origin: EC
region: Ecuador
---

# 50 inventive recipes for fresh, bold flavors Seasonal organization for year-round canning 150+ vibrant recipes with stunning photos Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry

**Price:** $90.92
**Availability:** ✅ In Stock

## Summary

> 🥫 Elevate your pantry, preserve your style — canning redefined for the modern foodie!

## Quick Answers

- **What is this?** Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry
- **How much does it cost?** $90.92 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.ec](https://www.desertcart.ec/products/1274385-canning-for-a-new-generation-bold-fresh-flavors-for-modern)

## Best For

- Customers looking for quality international products

## Why This Product

- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Small Batch, Big Impact:** Perfectly portioned recipes for manageable batches—no waste, just wow.
- • **Seasonal Flavor Curation:** Organized by season to ensure you preserve the freshest, boldest ingredients all year long.
- • **Beyond Basics with Bold Recipes:** Includes 50 creative dishes that transform your preserves into gourmet meals.
- • **Master the Art of Modern Canning:** Over 150 detailed recipes for jams, pickles, and more to elevate your pantry game.
- • **Natural & Innovative Ingredients:** Uses real fruit pectin and natural colorings for authentic, vibrant results.

## Overview

Canning for a New Generation is a visually stunning, seasonally organized cookbook featuring over 150 recipes for canning, pickling, drying, and freezing. It offers small-batch, natural ingredient techniques and 50 inventive recipes that turn preserved foods into fresh, bold dishes. Perfect for adventurous home cooks seeking to modernize traditional food preservation with a creative twist.

## Description

NOW AVAILABLE FROM ABRAMS: Canning for a New Generation: Updated and Expanded Edition (ISBN: 978-1-61769-185-0) “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

Review: Great cookbook! - 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.
Review: Great book for a beginner. - 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.

## Features

- illustrated with beautiful photographs
- Hot Drinks for Cold Nights
- 50 inventive recipes for dishes

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | #219,876 in Books ( See Top 100 in Books ) #304 in Canning & Preserving (Books) #4,361 in Culinary Arts & Techniques (Books) |
| Customer Reviews | 4.5 out of 5 stars 441 Reviews |

## Images

![Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry - Image 1](https://m.media-amazon.com/images/I/91itDBpGRBL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ Great cookbook!
*by K***E on April 22, 2012*

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.

### ⭐⭐⭐⭐⭐ Great book for a beginner.
*by A***S on October 9, 2011*

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.

### ⭐⭐⭐⭐⭐ Great book for beginners
*by J***N on July 25, 2011*

Let me add my voice to the chorus praising this book. I'd never canned before, but living in NYC near an excellent farmers market, I wanted to preserve some of our local bounty -- but in interesting, flavorful ways. This book was the perfect companion to a new culinary hobby. The recipes are generally for small batches of very flavorful, high-value-added foods. I bought the Granite Ware 11-1/2 Quart Covered Preserving Canner with Rack from Amazon.com (only $22!! half the price of stores here!), which makes up to seven pint-size jars at a time, and it's the perfect size for my tiny kitchen. I've had great success with Ms. Krissoff's recipes for pickled sugar snap peas, spicy carrots, nectarine-vanilla preserves, apricot halves in honey-ginger syrup, peach-mango-habanero sauce, and sour cherry preserves. And, having read may other readers' comments here on their favorite recipes, I'm looking forward to trying many more that I'd not considered (especially plum-cardamom preserves, but also Persian tarragon pickles, which many others have praised). [I've also tried and loved a few of the half-dozen canning recipes included in Amanda Hesser's The Essential New York Times Cookbook: Classic Recipes for a New Century which has some lovely recipes for brandied peaches, tomato preserves, and an interesting bread and butter pickles recipe using molasses instead of white sugar]. I like that Ms Krissoff's recipes are relatively low in sugar and that she extracts pectin from Granny Smith apples in place of commercial powders or liquids where she can. After I made her Hot Chile Jelly recipe, I compared it to a friend's chile jelly, which she'd made with similar mix of peppers but used powdered pectin, and Krissoff's version was not only less rubbery but also more pleasantly sweet. If you want to put up some gourmet food and have a taste of summer in mid-winter, this is a great book for beginner and advanced canner alike!

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*Product available on Desertcart Ecuador*
*Store origin: EC*
*Last updated: 2026-08-23*