UPDATE: Based on responses to this entry so far, I have added Radish Pickles and Hot Cumin-Pickled Summer Squash to the recipe database. I would like to also suggest that those of you with an excess of green beans check out my mom’s recipe for Dilly Beans. END UPDATE
The fact that a Gen-Xer (or maybe even a Nexter) has written a book about canning, a food preservation technique that has been around for centuries, just goes to show you how much attitudes toward food have changed.
I suspect that young Liana Krissoff is hoping to capitalize on a renewed interest in local foods, gardening, cooking and environmental sustainability with her new book, “Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry.” She’s a smart cookie.
Some of you have been canning food your entire life. Others, like me, watched our grandmothers and mothers can food but never thought to learn to do it ourselves. Why would we when we could run to the grocery store and pick up a can of peaches or tomatoes at a fairly cheap price? Why would we when we’ve got double-income households, kids to raise, errands to run (to the grocery store for canned peaches) and not much time left over?
But as we begin to realize what some of those processed and convenience foods are doing to our bodies and our quality of life, we’ve been rather quickly coming around to the old ways. Krissoff has been experimenting with some basic canning recipes to come up with new, exciting ideas. You’ll find some of grandma’s old standards, such as strawberry preserves, basic tomato sauce and pickled beets, in her book. But you’ll also find Strawberry Jam with Thai Herbs, Cocktail Onions, Pickled Fennel with Orange and Mint, Sushi Ginger, Blood Plum and Apple Jam with Rosewater, Creole Spiced Pickled Okra and more.
I could go on and on about the amazing recipes in this book. And not only does Krissoff include canning recipes; she also includes recipes for dishes you can make with the canned products. So at the very least, you’ve got the most unusual and delicious relish tray on the block. At the most, you can incorporate a wealth of new and fabulous recipes into your repertoire. Oh, and there are even several pages of pretty, punch-out jar labels in the back.
The book sells for about $16.50 on Amazon.com. I usually just pick a recipe and share it on the blog, but today I would like to know if there is any particular kind of produce you all have in mass quantities? Anything you need to preserve but are looking for a twist on the usual old method? Let me know and I’ll add some recipes to the database and link them up on the blog here.