For anyone who's ever headed to their local farmers' market reciting the mantra "I will not overbuy" but has lumbered home with bags over...
read full description
reviews
Jun 11, 2009
Penny
rated it: 
The recipes are indeed small batches - I'd certainly double them if I'm going to go to the trouble to can things. There are the usual sorts of fruit recipes and some interesting ones. Like what? Like canning tuna. Yes, fresh tuna. It sounds really good and not so hard at all.
Some of the recipes for using the preserved items are a bit too fussy for my kitchen (Baccala and marinated red bell pepper salad or Zucchini flower risotto) and some sound really good (Pork roast with apric More...
Some of the recipes for using the preserved items are a bit too fussy for my kitchen (Baccala and marinated red bell pepper salad or Zucchini flower risotto) and some sound really good (Pork roast with apric More...
Aug 24, 2010
Mary
rated it: 
I like the setup--how to can a small batch of a basic food combo; then a few recipes on how to use it. She includes 6 preservation methods: water bath canning, pickling, pressure canning, packed in oil, curing/smoking, and freezing. She also explains in detail what are the "rules", and which rules she fudges on. The main drawback that I see is that it's kinda fancy food. Fancy enough that I might not be able to think of any way to use it EXCEPT for her included recipes.
( More...
( More...
Sep 06, 2011
Greta
rated it:
While this was an interesting book, after reading "Tart and Sweet", it was a bit of a disappointment. Even though the title inferred it, many of the recipes couldn't actually be preserved - refrigerated, yes, but canned, no - and that's what I was really looking for. However, I did like that, after each main recipe (for example, green olive tapenade), the author provided a least two or three recipes that incorporated the result (pizza with mozzarella and tapenade). The recipes themselv
More...
Jun 08, 2010
Sara
rated it:
I don't even remember where I heard about Well-Preserved anymore. I seem to have neglected to note that information when I added it to my Goodreads reading list. What I do know is that with the Farmer's Market starting to fill out, and the garden at Mom and Dad's house planted, it seemed like it might be time to read the book about small-batch canning and preserving.
The book begins with a short introduction and a description of each of the methods that author Eugenia Bone uses to p More...
The book begins with a short introduction and a description of each of the methods that author Eugenia Bone uses to p More...
Sep 14, 2009
Matthew
rated it: 
recipes for canning in small batches. the author is a chief and she is italian-american, so the food is good. she provides three recipes for each canning recipe. a lot of the recipes are ones that she has grown up on or her father (an immigrant from italy) taught her.
i hadn't done much canning before this, but this book has opened my heart and stomach to this method of preserving/cooking. the book is informative for beginners. i've showed it to experienced canners and they've been in More...
i hadn't done much canning before this, but this book has opened my heart and stomach to this method of preserving/cooking. the book is informative for beginners. i've showed it to experienced canners and they've been in More...
Apr 13, 2010
Zacksmom
rated it:
Very, very well put together -- finally! I despise "preservation" books that are just user-unfriendly. Either too scientific, or just plain impractical. This one is a true gem for the "family garden". Simple science - no fluff - straight to the point coupled with practical usage from harvest to kitchen table. Highly recommended to anyone with a "family garden" who is scared to death to "can" :)
Sep 16, 2010
AJ
rated it: 
I was looking forward to this one because I have grown a small amount of crops, and only tend to buy small amounts of fruits and veggies at farmer's markets, so I'm not interested in recipes that call for 100 pounds of tomatoes. However, there weren't that many recipes in here, lots of them call for butter (which I just plain don't like to exist in my jams) and many more were just not thrilling to me.
Mar 05, 2010
Kristen
rated it:
Love this! I'm really excited to try some of these new-to-me techniques. I'm an experienced canner, but I've never smoked or oil-packed anything. The canning recipes, too, are different from much of what I've done before. The book was fun to read and promises to be even more fun to try.
Jul 29, 2011
I have reviewed almost every preserving book that has come out in the last decade or so, and this one is really a welcome addition--lots of great ideas, and I will get it out of the library again when we are back into canning season and perhaps even go so far as to own it in the future.
May 21, 2010
Melody
rated it:
Clear, concise and scientific instructions on how to preserve just about any kind of food. It's not a book that one can read and absorb, though- it's a book that will need to be spread out on one's counter, getting spattered with tomato seeds and propped up on canisters. This belongs on any serious preserver's cookbook shelf.
Aug 18, 2009
Meryl
rated it:
As far as the technical processes--what's safe and what isn't, what bacteria can grow at what environments, and what temperatures the nasties are killed at--this book is a freaking bible. The recipes didn't appeal to me as much though.
0 comments
like
(1 person liked it)
Jun 04, 2010
Grumpy because now I wish I had a pressure canner again. (Most things here have water-bath instructions, but the pressure canner is so much more efficient.) If I entertained more often there are a bunch of things here that I'd make, and I think there are a few I will try. Surprised that she counts things that only last for ten days as "preserved".
Aug 19, 2009
Emily
rated it:
Written by a woman who knows her stuff and both loves and is reverent of food. Wonderful canning and preserving techniques and safety tips, delicious-looking recipes, and drool-worthy pictures
Apr 23, 2010
Lenna
rated it:
This is not a how-to book for canning beginners. It is mostly recipes for canning and recipes for using pre-canned foods. The recipes look lovely, but I need to learn to can first.
Sep 09, 2009
More a cookbook than a preserving book--few preserves in very small batches, each with several associated serving recipes--but a couple of interesting recipes.
Aug 26, 2011
Ava
rated it:
Folks are raving about the cherries in N.A. Merlot. There aren't many canning recipes but this one helps you to think about how to use what you canned.
Feb 07, 2010
Beth
rated it:
wish i had free time to devote to canning/preserving (the scary way...with water baths and tongs, etc...) but not at this point in my life.... great book
Aug 16, 2009
Tracey
rated it:
Great tutorial, plus recipes on how to use preserved foods. Not sure I have the courage to can my own tuna, though!
Aug 17, 2009
Jess
rated it:
Contains small batch preserving recipes followed by 3 recipes that utilize what you just preserved. Awesome.
Sep 22, 2009
jessica
rated it:
tomatoes. canned. september 19th, 2009. made it before the end of summer!
applesauce. canned. september 19th, 2009.
next up, sauerkraut!
tasty goodies in jars look so beautiful. this nourishing process is worthy of the work that goes into it.
this is a nice book with unique options for different methods of preservation. some are more practical than others. the instructions and guidelines are clear and ms. bone includes recipes for cooking with yo
applesauce. canned. september 19th, 2009.
next up, sauerkraut!
tasty goodies in jars look so beautiful. this nourishing process is worthy of the work that goes into it.
this is a nice book with unique options for different methods of preservation. some are more practical than others. the instructions and guidelines are clear and ms. bone includes recipes for cooking with yo
Sep 16, 2009
Amy
rated it:
I love that Ms. Bone has not only included the recipes for canning, but also recipes for how to use the canned product. Brilliant! And the are all small batches, which is a relief. I don't fear standing in the kitchen all day working the canner.
May 04, 2010
Kate
rated it:
This book should be included in first time canners' required reading list. She invokes practical, logical reasoning for science stuff that other books don't ever get into. She helps you see why things are safe (or not) and develop confidence in your own canning process.
Sep 19, 2011
Jodi
rated it:
Finally! A simple, clear voice that helped me get past my fear of canning (or poisoning myself and others) and successfully can my first few jars of applesauce! She also shares some great recipes.
Jan 03, 2010
Teresa
rated it:
I'm not sure what I think of this yet. It has a lot of recipes, but not all for preserving things. Pretty photos too. Again, like The Apron Book, not quite what I was envisioning.
Oct 22, 2010
Ben
rated it:
Very informative with easy to follow instructions and some really good recipes.
Feb 09, 2012
