Clear info, glad it is in my library's collection. ( )

Canning for a New Generation: Updated and Expanded Edition the new book by Liana Krissoff.
Mrs Krissoff's family expert in canning. When she left her reality for NYC, although she experimented every kind of food at the end she was missing something: food preserved.








With the help of her family, friends etc, she became great in the art of preserving food and later she wrote a first book about it.
The expanded edition offers 50 new recipes.

From the ways you can prepare jams with or without sugar, or with or without pectin (true, I use the old classic method; we add sugar, a lot of work but not pectin, taste is completely different) you can of course preserve with various methods many other food, veggies or vegetables in every season of the year.

This book will introduce to the reader an explanation of all the various ingredients that will be implemented in the vegetables or fruits and later will offer many great recipes for food preservation.



The book published by Abrams the perfect gift for a friend.
( )

Canning for a New Generation: Updated and Expanded Edition the new book by Liana Krissoff.
Mrs Krissoff's family expert in canning. When she left her reality for NYC, although she experimented every kind of food at the end she was missing something: food preserved.








With the help of her family, friends etc, she became great in the art of preserving food and later she wrote a first book about it.
The expanded edition offers 50 new recipes.

From the ways you can prepare jams with or without sugar, or with or without pectin (true, I use the old classic method; we add sugar, a lot of work but not pectin, taste is completely different) you can of course preserve with various methods many other food, veggies or vegetables in every season of the year.

This book will introduce to the reader an explanation of all the various ingredients that will be implemented in the vegetables or fruits and later will offer many great recipes for food preservation.



The book published by Abrams the perfect gift for a friend.
( )

Canning for a New Generation: Updated and Expanded Edition is a good cookbook that has good diverse recipes for canning along with tips and tricks. I liked that it was separated by seasons for better organization. However, I downloaded this kindle edition onto my phone because I don’t have a kindle and it is not formatted well. The recipes are not on separate pages so although they are separated by a page break of sorts it is difficult sometimes to read. The ingredient list starts on one page and continues onto another. For me, that is difficult to read and comprehend. I need the entire ingredient list on one page so that I can look them all over at once. For most people that probably isn’t as big of an issue.

Hopefully this is just because I downloaded it onto my phone because this seems like a good cookbook that I would use often when it is canning season. The content is useful and helpful for beginners and seasoned canners alike.
*I received a free copy from NetGalley in exchange for my honest review. ( )

Words, words, too many words. Ms Krissoff writes a lot of words. 400 pages of text and photos, and a lot of them I did not care about. The text could be much shorter without losing any meaning.

The layout is not spectacular. The graphics people crammed a lot of words on the page and used a bunch of fancy fonts and little boxes for certain headings, some of which are askew on the page. The various background patterns and color are ok, but I wouldn't have chosen them. Some of the photos have odd depths of field. Design is always a matter of taste, though, and you might not even notice. Ms Kissoff's jars are displayed with the rings on which is considered a no-no by USDA and Ball because corrosion may develop between the ring and the glass and the seal might be compromised.

Why organize the canning year by seasons? Spring Fruits. Spring Veg. Summer Fruits. Summer Veg. Fall Fruits. Fall Veg. Winter Fruits. Winter Veg. (And one of my grammarian friend would steam at the "s" on "Fruits", a word he contends is a collective noun.)

The strawberries in the photos on pages 36 and 46 appear to have early stage anthracnose. I don’t like the foam in the jam photos page 39. Too much foam can encourage mold. Any foam disqualifies a jar from competition. Ms Kissoff says she is not interested in beautiful presentation or winning prizes with her canned goods, but shouldn't she be setting a high standard?

There are several kinds of Thai basil that taste quite different from each other. From the photo it looks like Ms. Krissoff is using horapha for the recipe "Strawberry Jam with Thai Herbs" on page 42. It's hard to be sure because the color of the leaves doesn't match the color of the stem. I don't think this would be something I would like, either, and I wonder if the leaves cooked in the jam, will turn dark as they do in cooked dishes. There is no photo of the finished jam.

Besides recipes for canning fruit and vegetables, there are a quite a lot of secondary recipes that are not canned in any way (including page after page of quick pickles) tucked into the main chapters and a whole final chapter called "Baked and Creamy Things to Put Preserves On". I am an experienced cook with lots of other books. Suggestions would be enough without padding the book with recipes for "Gingerbread with Grapefruit Sauce", soups and salad dressings, and all kinds of extraneous stuff including how to make Ginger Beer and homemade tamarind paste.

Most of the recipes in this book are for things I would not consider making. Never anything with lavender. Maybe strawberry with chamomile would be ok, but frankly, what for?

I would not buy this book for myself or for a friend.

I received a review copy of "Canning for a New Generation: Updated and Expanded Edition" by Liana Krissoff photos by Rinne Allen (Abrams) through NetGalley.com. ( )