Well-Preserved

Recipes and Techniques for Putting Up Small Batches of Seasonal Foods
by Eugenia Bone, photographs by Megan Schlow and Andrew Brucker

Eugenia Bone offers easy and delicious solutions for those times when you come home from the farmers market with more artichokes or pears than you and your family can eat, or your vegetable garden is overflowing with zucchini blossoms and tomatoes.

A New Yorker whose Italian father was forever canning everything from olives to tuna, Bone presents a collection of 30 small batch preserving recipes and 90 recipes in which to use the preserved foods. She describes how to marinate and preserve baby artichokes, then cook them in a delicious ricotta pie, or make three-citrus marmalade, then use it as a glaze for chicken or shrimp.

Bone takes the mystery out of the art of preserving food. She covers traditional water bath and pressure canning in detail, and she also shares methods like oil-preserving, curing, and freezing. Bone explains each technique so clearly that you can be confident your food is stable and safe.

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