--- product_id: 1274385 title: "Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry" price: "₩63237" currency: KRW in_stock: true reviews_count: 13 url: https://www.desertcart.kr/products/1274385-canning-for-a-new-generation-bold-fresh-flavors-for-modern store_origin: KR region: South Korea --- # 50 inventive recipes using preserves 150+ vivid seasonal photos 150+ canning & preserving recipes Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry **Price:** ₩63237 **Availability:** ✅ In Stock ## Summary > 🥫 Elevate your pantry game with bold, fresh flavors that everyone’s talking about! ## Quick Answers - **What is this?** Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry - **How much does it cost?** ₩63237 with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.kr](https://www.desertcart.kr/products/1274385-canning-for-a-new-generation-bold-fresh-flavors-for-modern) ## Best For - Customers looking for quality international products ## Why This Product - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Key Features - • **Seasonal Mastery:** Organized by season for fresh, year-round pantry innovation - • **Bold Flavor Fusion:** Creative recipes like Strawberry Jam with Thai Herbs & Tomato Basil with Sherry Vinegar - • **Modern DIY Revival:** Reimagines traditional canning with a fresh, trendy twist - • **Accessible Expertise:** Clear, concise instructions perfect for all skill levels - • **Small Batch Friendly:** Ideal portion sizes for manageable, no-waste preserving ## Overview Canning for a New Generation is a modern, illustrated guide featuring over 150 canning, pickling, drying, and freezing recipes organized by season. It includes 50 inventive dishes using preserved foods, blending traditional techniques with creative flavor combinations. Perfect for millennials seeking a stylish, sustainable, and flavorful approach to home food preservation. ## Description NOW AVAILABLE FROM ABRAMS: Canning for a New Generation: Updated and Expanded Edition (ISBN: 978-1-61769-185-0) “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 handbook 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. Praise for Canning For a New Generation: "A seasonal guide to putting up produce, with innovative recipes that incorporate the fruits (and vegetables) of your labor." -The New York Times Review: Great cookbook! - 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. Review: Interesting, imaginative recipes - 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! ## Features - illustrated with beautiful photographs - Hot Drinks for Cold Nights - 50 inventive recipes for dishes ## Technical Specifications | Specification | Value | |---------------|-------| | Best Sellers Rank | #748,200 in Books ( See Top 100 in Books ) #763 in Canning & Preserving (Books) #10,733 in Culinary Arts & Techniques (Books) | | Customer Reviews | 4.5 out of 5 stars 441 Reviews | ## Images ![Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry - Image 1](https://m.media-amazon.com/images/I/91itDBpGRBL.jpg) ## Customer Reviews ### ⭐⭐⭐⭐⭐ 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. ### ⭐⭐⭐⭐⭐ 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 book for a beginner. *by A***S on October 9, 2011* I had only canned one thing before finding this book. I originally found it at my local library but found myself wanting to try so many of the recipes that I ended up purchasing the book. So far I've made at least 9 or 10 of the recipes in the book and they've all been a hit with my family. The directions are clear and easy to follow. There are lots of picture and it makes small batches of things so if you're not crazy about it or it doesn't come out well, you're not stuck with a lot of stuff you don't want. Best of all, the author provides suggestions and recipes so you can actually use the stuff you've made. The dilly beans and spicy carrot pickles were so good I ran out and had to make second batches. Personally, I also like the fact that the author uses natural ingredients. For example, I had some extra hot peppers so I made a batch of hot chile jelly. Instead of using Sure Gel or Certo, the recipe called for Granny Smith apples for the pectin and instead of food coloring for the pink color, the recipe gave a choice of red onion skin, cranberries or black plums. It may have taken a tiny bit more effort but I was left with beautiful pink deliciously hot and tangy jelly. This has become one of the cookbooks I use most and I've been recommending it to all my friends who are interested in trying canning. --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.kr/products/1274385-canning-for-a-new-generation-bold-fresh-flavors-for-modern](https://www.desertcart.kr/products/1274385-canning-for-a-new-generation-bold-fresh-flavors-for-modern) --- *Product available on Desertcart South Korea* *Store origin: KR* *Last updated: 2026-09-15*