About book Canning For A New Generation: Bold, Fresh Flavors For The Modern Pantry (2010)
This book is marketed as an updated version of an old-fashioned skill--hipster canning, maybe? There are some bold recipes here, and sugar and salt are held to a minimum, and extra processed ingredients are cut out, which I suppose is modern-generation. But really, what we have here is an awesome canning book.What I like about it:• Divided into four sections, one for each season (each season is divided into fruits and vegetables)• Includes recipes for ways to use the canned fruits/vegetables• All recipes are for water bath canning• A clear explanation of the canning process and the science behind it—author is unintimidating and inviting.• Minimal use of salt and sugar• Minimal use of store-bought pectin: I’ve noticed that jams and jellies made without this taste bolder, and from reading through this book, I’ve learned that it’s because the extra pectin gels water, rather than letting it cook out, so the overall product is “watered down.” Also, people were canning without it for a long time, and I’m wanting to be authentic here.• Fun flavor twists on old classics mixed in with more traditional recipes• Recipes from various cultures from around the world• Conversational tone—this cookbook is fun to read!• Helpful tips• Beautiful photographsThis book is marketed as an updated version of an old-fashioned skill--hipster canning, maybe? There are some bold recipes here, and sugar and salt are held to a minimum, and extra processed ingredients are cut out, which I suppose is modern-generation. But really, what we have here is an awesome canning book.What I like about it: I like this canning book because the recipes range from the typical (strawberry jam) to the unusual (kimichi). However, I wish the author didn't limit herself to just high acid recipes. As creative as she obviously is, I think she could do a lot more amazing things if she branched out into pressure canned foods, too. On the plus side, her photography is appealing (though it might be nice if she featured photos of all the recipes in the book), and I love the fact that she's canning her jams, jellies, and preserves without the use of commercial pectin. Homemade green apple stock for use as pectin? Brilliant! This is definitely on my must-try list.
Do You like book Canning For A New Generation: Bold, Fresh Flavors For The Modern Pantry (2010)?
Fantastic--will actually have to purchase this one. 3 weeks from the library was not enough time!
—EJ80
Had some interesting things, but didn't make me want to make all that I saw.
—rayraymb
Excellent! Covered all my questions and concerns. Now I am set to go:)
—paranormal
haven't tried the recipes, but I plan to this summer
—Floxintine
