By Liana Krissoff, photographs by Rinne Allen
“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 book 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.
- Recipes organized by what's in season for Spring, Summer, Fall, and Winter
- Wonderful full color pictures throughout
- 200 seasonal recipes and 30 detachable gift labels included
Paperback. 303 pages. Stewart, Tabori and Chang. 2010.