New crop of canning books
"The All New Ball Book of Canning and Preserving," (Oxmoor House): An update of the classic go-to canning tome. All the recipes are tested by food scientists for safety. (The only other entity that can make such a claim is the National Center for Home Food Preservation at the University of Georgia.) The book covers water bath canning, fermenting, pressure canning, freezing, dehydrating and even curing and smoking. It is a must-have for beginners, and experienced cooks will find it useful as well.
"Canning for a New Generation," by Liana Krissoff (Abrams): This updated and expanded version of Lianna Krissoff's 2010 book now has 250 recipes. It tackles fruits and vegetables by season and is packed with inspiring recipes for what to do with your pantry of canned goods to get dinner and dessert on the table. My favorite chapter is "Baked and Creamy Things to Put Preserves On."
"Preserving Italy," by Domenica Marchetti (Houghton Mifflin Harcourt): If you enjoy preserving food and have a fondness for Italian cuisine, this is the book for you. Italian food expert Domenica Marchetti walks beginners and experienced canners alike through preserving in oil, vinegar and alcohol, as well as making sweet preserves, infused oils, vinegars and condiments. She even tackles fresh cheeses and simple cured meats. Of course, there's a whole chapter on tomatoes and sauce.
ANDREA WEIGL
