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

I like Canning for a New Generation. But I also have the Ball book, Putting Food By, and The Blue Chair Jam Cookbook, which is a million pages of good sweet stuff.

The Blue Book is a great start! I got my Mennonite mother http://www.amazon.com/Canning-New-Generation-Flavors-Modern/dp/1584798645/ref=sr_1_1?s=books&ie=UTF8&qid=1369176135&sr=1-1&keywords=canning+recipes this book for Christmas and she loved some of the more modern recipes.

One thing, definetly don't can a ton of the same recipe IF YOU HATE THAT PARTICULAR FOOD. My first year in college I was so proud of myself for canning 20 jars of spaghetti sauce...then realized I hardly ever eat pasta and would have been way better off making salsa or green tomato jam or stewed tomatoes, even. ;)

the ball blue book is great, so is this one: Canning For a New Generation


edited because balls

This book has a lot of great recipes that add little or no sugar, and for the recipes that do add sweeteners, it gives tips on substituting honey, agave, or even splenda. Many of the recipes do use the Pomona's Universal Pectin that others have mentioned. Normal pectin is activated by adding sugar, which is part of the reason you need to add so damn much. Pomona's is special because it's activated by adding calcium instead (and therefore it shouldn't end up runny, which is what happens when you just omit the sugar).


I own this book, so if you need a recipe for a specific fruit/jam/jelly, let me know. I'll check out the book and send you the recipe if there is one.

Canning for a New Generation $17.76, Ball Preserving $15.39 The Homemade Pantry $18.20 as someone who makes homemade poptarts she needs this book. Adoption Book $11.33, And some tea to round it off.

Edited because I messed it up. :D

This is my latest favorite recipe book. You also can't go wrong getting the good ol' Ball Blue Book of Canning, whatever the latest version is. As for the spices, I honestly feel like just using fresh herbs from the garden is best. I grow dill specifically for canning, and in my pickles I put simply whole black pepper, fresh dill, and two garlic cloves. You can do that basic seasoning with any veggie (carrots, beets, green beans..). You don't really need fancy seasonings! Unless you've got money to burn. I use a pressure canner (you pretty much HAVE to use that for canning veggies) which also came with a little booklet on the basics of preserving/pickling and a few good recipes in it as well.

Check out these books:

https://www.amazon.com/Canning-New-Generation-Flavors-Modern/dp/1584798645/ (Mango and Peach Habanero Hot Sauce, p. 102)

https://www.amazon.com/All-Ball-Book-Canning-Preserving/dp/0848746783/ (Mango-Habanero Wing and Dipping Sauce, p. 178)

I can see both of those recipes in Amazon's preview. I wasn't sure if I was allowed to post the recipes here due to copyright.