Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods by Eugenia Bone

  • Cherries in wine

    from Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods Well-Preserved by Eugenia Bone

    • Categories: Jams, jellies & preserves; Cooking ahead; Vegan; Vegetarian
    • Ingredients: red wine; granulated sugar; orange juice; whole cloves; Bing cherries; oranges
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Notes about this book

  • cespitler on November 01, 2012

    May 2011 I have memories of my mom and grandmother spending full weekends putting up jars of tomatoes every fall. The house would get so hot that I couldn’t believe that they would stand in the kitchen for three full days. A couple of summers ago I was lucky to have a new partner and we started a community gardening adventure together. We need a way to preserve some of the fruits of our labor. I was looking for a guide for small-batch canning and preserving with fresh new flavors. I wanted to be able to get it done in a couple of hours and then get back outside to enjoy the weather. This book fit the bill. One of the great things about this book is that there are recipes for preserving and each one is followed ideas for how to use the product later on in the year. For example, I just flipped open the book and the Pickled Asparagus is served with hard boiled eggs and olive oil. I might have to take a break and put this snack together for myself now using my asparagus from last year.

Notes about Recipes in this book

  • Tomatillo sauce

    • monica107 on January 26, 2014

      Use the finished product to make the Chicken and Tomatillo Stew in the same book.

  • Chicken and tomatillo stew

    • monica107 on January 26, 2014

      This recipe is a great use for the home-canned tomatillo sauce also in this book. I served this with brown rice.

  • Pickled cauliflower

    • cespitler on November 03, 2012

      This recipe is delicious. In a strange way, the product is almost a little bit sweet, but it works. You'll not only love eating the cauliflower, but you'll also fight over the thinly sliced onions.

  • Marinated red bell peppers

    • cespitler on November 03, 2012

      Theses are gorgeous and can be added to pasta or to an antipasto platter.

  • Stewed onions with marjoram

    • cespitler on November 03, 2012

      These are technically frozen to preserve them. I make them over and over again throughout the entire summer. They are great on a veggie dog, hamburger, whatever comes off the grill. Three words sum up this recipe: Make it now!

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Reviews about this book

  • ISBN 10 0307885801
  • ISBN 13 9780307885807
  • Published Oct 27 2010
  • Format eBook
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher Crown Publishing
  • Imprint Clarkson Potter

Publishers Text

Most of us remember our mothers or grandmothers painstakingly canning tomatoes on a sweltering summer day, so they'd be able to grab them from the basement pantry come winter. But how can a busy person with limited space and a desire to eat more expansively than bread and butter pickles put up the seasons' delicious bounty to savor later in the year?

Eugenia Bone, a New Yorker who grew up with an Italian father who was forever canning and preserving everything from olives to tuna, has perfected the art of preserving in a more accessible way. She shares simpler methods that allow you to preserve meat, fruits, and vegetables in smaller batches all year long using low-tech options like oil-preserving, curing, and freezing. For the traditionalists, she also covers conventional water bath and pressure canning in detail. She explains the safest ways to preserve, so that you can rest assured your food is stable and safe.

For anyone who's ever headed to their local farmers' market reciting the mantra "I will not overbuy," but has lumbered home with bags overflowing with delicious summer strawberries, zucchini blossoms, and tomatoes, or autumn apples, pears, and cauliflower, this book will be your saving grace and provide you with fresh meals all year.

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