A few summers ago, I tried canning. I made spaghetti sauce with friends, strawberry jelly, apple butter, blueberry butter, chutney, and even canned some apple slices. They came out pretty good for my first attempt, if I do say so myself.
I haven't done it since. But, that may be changing. I was offered an opportunity to review the "updated and expanded edition" of Canning for a New Generation by Liana Krissoff, and I'm pretty sure I'm ready to give it a whirl again.
Krissoff takes the scary out of canning by explaining at the beginning what causes health problems, then uses recipes and processes with little room for error.
The recipes sound great, though I have to admit, I haven’t had a chance to try them yet. I am most excited about the half-dried strawberry preserves in red wine and the basic chicken curry. Yum.
It’s particularly nice how she breaks the recipes down by season, so canners can make the best use of locally grown or home-grown fresh produce. It may even spark a few ideas for planning your garden.
The cover is beautiful, and there is pretty photography throughout that is sure to inspire your taste buds. I reviewed the Kindle version, but you will definitely want to get the real book. Cookbooks are tough digitally.
If you are new to canning, this resource will help you feel more confident about trying it.
The revised version of Canning for a New Generation is out today.
Canning for a New Generation: Updated and Expanded Edition: Bold, Fresh Flavors for the Modern Pantry
Please see my book review disclaimer about affiliate links and that I received this book for free.