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

It came like new. Couldn’t find any flaws except that I had to pay extra postage once it arrived. Wasn’t expecting that since I already paid postage when I bought the bookOther than that it was a good deal

Tasty, lower sugar canning recipes plus suggestions of how to use them. Batches are often smaller sizes for easy canning, but can be scaled up easy when needed. It’s our go to for canning recipes now, and I just bought it again after the first book starting falling apart from over use.

I am so glad I bought this book. The book starts with a basic introduction to canning and preserving - why and how to do what you need to do - without going on for 4 chapters treating you as if you don't quite know how to read yet, let alone how to cook (or can). You absolutely do NOT need to be an experienced canner to use this book. This book isn't entirely about canning though - proper ways to freeze different things are explained throughout the book. One of my favorite things about this book is that everything is done using water bath canning - no pressure cooker required (although they're not nearly as terrifying as they once were).The first day I owned the book I did the Melted Onions (5 lbs of onions, a little salt, and some olive oil, carmelized for hours in a nice heavy stockpot - my favorite is always my 9 qt enameled cast iron dutch oven - every home should have one, plus it keeps your arms nice and strong) so that I could make the best French Onion Soup I've ever had in my life (you can't get any simpler - melted onions, beef stock [always do yourself the favor of using the low sodium broth], and red wine), plus have enough melted onions to freeze to make French Onion Soup four more times. The next day I made the Pineapple Jam with Chinese Five-Spice - oh my Lord is it delicious! And easy! Once you've made the pineapple jam, you can turn the page and follow the recipe for pineapple tarts. I'd say that of the recipes in this book, probably 1/4 of them (a guesstimate - I didn't actually do the math) are recipes for things you can make with what you've canned).The recipes in this book (and the pictures - not every recipe has a picture, which is another thing I like about this book) will make your mouth water just reading them. The aroma in my house while I was making the pineapple jam was enough to drive me crazy. My husband, the moment he walked in the door, grabbed a spoon and stole a taste. For dessert that night I spread a little extra jam (there's always a little left that won't fit in a jar) on pumpkin bread and sprinkled a small smackerel of toasted coconut on top...yummy!One little suggestion - and this goes for any canning recipe, not just the ones in this book - is to ALWAYS have ready more jars than the recipe calls for. Your definition of small slices (or cubes, or whatever) might be entirely different that that of the person who created the recipe. It's better to have them and not need them than to need them and not have them.The best part about canning?...Christmas presents are taken care of.

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.

I love this book for the casual, conversational directions. The author includes a bit of a preamble to each recipe, which contains a personal anecdote or helpful tips. I also like that the book is categorized by season for easy reference for year-round preserving.Unlike most canning books, the author includes complete directions, from preparation through processing, for each recipe. This prevents the reader from having to flip back to earlier in the book for instructions on how to process the jars.As far as I can tell, the recipes in this book only use boiling water bath canning (no pressure canning). There are also helpful recipes that give suggestions on how to use some of the preserves.This book contains some basic recipes (Classic Strawberry Preserves, Classic Cucumber Relish), but where this book really shines is in the inventive, creative recipes that deviate from the standard found in so many other books. There are foods from various cultures represented (Sushi Ginger, Vietnamese Do Chua, Middle Eastern Pickled Turnips), as well as spins on old classics (Meyer Lemon and Rose Petal Marmalade). I also appreciate the section at the end on "Baked and creamy things to put preserves on", since I'll need some way to eat all of the jam that I'll be making!If you've been preserving for a while and are tired of making the same old recipes, definitely give this book a try! If you're a beginner like me, I'd suggest this book, but you'll probably also want to pick up a book of the basics, like the Bernardin Complete Book of Home Preserving.

I love this book. As someone new to canning, I wanted something a little more modern with smaller batches. I live in a small apartment with almost no storage, so I can't be putting up 10 pints of pickles, or enough jam to get me through the next decade. The recipes here are realistic, and interesting. She adds a lot of different, exotic twists to old favorites, and throws in a few other preserves that some people may not have heard of, such as Nuka. There are a lot of meal recipes, but not too many. Just enough to give you ideas for your pickles. You still get the pickling and preserving recipes that you actually bought the book for. I personally can't wait to try out the Strawberry Lemon Preserves and the Cherry Clafouti. It also doesn't hurt that there's a bunch of cute labels for your jars in the back, and the photography is beautiful. Buy it!

I've made several recipes from this book, mainly various pickled vegetables, and they have all been excellent. The recipes include clear directions and are easy to follow. Some of the recipes include rather exotic - even weird - ingredients which makes them unlikely to actually get made! However, there are a ton of recipes in this book and so many of them are more practical that they will keep me busy for a long time. The author includes a bit of a description of each recipe which makes interesting reading and gives a bit of an idea of what to expect as an outcome. I find myself using this as a reference guide for canning in general. I borrowed all the canning books I could find from the library and this one was my favorite. Highly recommended.

With Put 'Em Up!, Canning for a New Generation is my favourite canning book. Really simple and clear. I love how the author divided her book by the seasons. There are savoury, sweet, and also fermented recipes. I tried the Quickest Kosher Dills (p.129), the Mango Jam with Lime (p.100), the Apricot and Vanille-Bean Preserves (p.81), and the Kimchi (p.272), the Raspberry Jam with Mint and Lavender (p.122), the Spiced Apple Butter (p.186) and a few more, and they were all good. My only deception was the Good Ketchup (p.173), but it's probably because I'm too used to Heinz' one.

The media could not be loaded.  Book for hot water bathing rather than pressure canning, gives lots of ideas for food that's seasonal, as a beginner I found it very interesting and informative.