---
product_id: 1274385
title: "Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry"
brand: "liana krissoffrinne allen"
price: "€ 66.10"
currency: EUR
in_stock: true
reviews_count: 3
url: https://www.desertcart.pt/products/1274385-canning-for-a-new-generation-bold-fresh-flavors-for-modern
store_origin: PT
region: Portugal
---

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

**Brand:** liana krissoffrinne allen
**Price:** € 66.10
**Availability:** ✅ In Stock

## Quick Answers

- **What is this?** Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry by liana krissoffrinne allen
- **How much does it cost?** € 66.10 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.pt](https://www.desertcart.pt/products/1274385-canning-for-a-new-generation-bold-fresh-flavors-for-modern)

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- liana krissoffrinne allen enthusiasts

## Why This Product

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## Description

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

## Images

![Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry - Image 1](https://m.media-amazon.com/images/I/91itDBpGRBL.jpg)
![Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry - Image 2](https://m.media-amazon.com/images/I/51T1MCI1YdL.jpg)
![Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry - Image 3](https://m.media-amazon.com/images/I/417skuMmFRL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ canning recipes and recipes to do with what you've canned
*by K***H on September 13, 2012*

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.

### ⭐⭐⭐⭐⭐ Interesting, imaginative recipes
*by O***F on January 16, 2011*

Techinically, his book is organised into Seasons, with each season being divided into Fruits and Vegetables. In each sub section within each season, you will find recipes for canning or preserving various fruits/veges and also recipes using the end product. There are the usual instrucitons on how to can and a comprehensive section on tools and equipment required for canning. For my money, this book is a very good all round resource written in a clear and concise manner, accessible to all levels of cooks interested in home food preservation.And did I mention the recipes? Boy, do they sound good. How about Strawberry Jam with Thai Herbs, Raspberry Jam with Mint and Lavender or Tomato and Basil Jam with Sherry Vinegar? There are lots of imaginative recipes utilising the preserves you've "put up" as well.The book is not particularly glamorous or highly illustrated but the photos that did make it to the book are good (not wonderful, but good) and the book has a pleasing, homely style. The author has shared some of her personality with the reader by giving a little introduction to each recipe and I find that a delightful aspect of the book.All in all, I'm pleased with my purchase of this book and will be utilising many of the recipes. I understand the author also has a web site, so if I find any problems with any of the recipes (as another reviewer has indicated), I know that I will be able to contact the author for clarification of my issues and that's a good thing!

### ⭐⭐⭐⭐⭐ Great cookbook!
*by K***E on April 22, 2012*

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.

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*Product available on Desertcart Portugal*
*Store origin: PT*
*Last updated: 2026-03-18*