false 4621298 http://www.goodreads.com/images/nocover-111x148.jpg http://www.goodreads.com/images/nocover-60x80.jpg 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.

]]> 4621298 1 4671290 12 5 2009 Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods total:37|5:9|4:10|3:13|2:4|1:1| 37 133 127 14 282524 3.57 47 20 59279446 305134 4621298 0307405249 9780307405241 14 http://www.goodreads.com/images/nocover-111x148.jpg http://www.goodreads.com/images/nocover-60x80.jpg http://www.goodreads.com/book/show/4621298.Well_Preserved_Recipes_and_Techniques_for_Putting_Up_Small_Batches_of_Seasonal_Foods 3.59 37 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.

]]> 2009 4 0 false Wed Jun 10 00:00:00 -0700 2009 Thu Jun 11 09:48:40 -0700 2009 Thu Jun 11 09:59:27 -0700 2009
Some of...more...]]> 70328153 2638702 4621298 0307405249 9780307405241 14 http://www.goodreads.com/images/nocover-111x148.jpg http://www.goodreads.com/images/nocover-60x80.jpg http://www.goodreads.com/book/show/4621298.Well_Preserved_Recipes_and_Techniques_for_Putting_Up_Small_Batches_of_Seasonal_Foods 3.59 37 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.

]]> 2009 5 0 false Mon Sep 07 00:58:33 -0700 2009 Mon Sep 14 10:59:51 -0700 2009
i hadn't done much c...more...]]> 67920910 137202 4621298 0307405249 9780307405241 14 http://www.goodreads.com/images/nocover-111x148.jpg http://www.goodreads.com/images/nocover-60x80.jpg http://www.goodreads.com/book/show/4621298.Well_Preserved_Recipes_and_Techniques_for_Putting_Up_Small_Batches_of_Seasonal_Foods 3.59 37 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.

]]> 2009 3 0 false Tue Aug 18 00:00:00 -0700 2009 Tue Aug 18 13:15:45 -0700 2009 Tue Aug 18 13:17:08 -0700 2009 68021359 127289 4621298 0307405249 9780307405241 14 http://www.goodreads.com/images/nocover-111x148.jpg http://www.goodreads.com/images/nocover-60x80.jpg http://www.goodreads.com/book/show/4621298.Well_Preserved_Recipes_and_Techniques_for_Putting_Up_Small_Batches_of_Seasonal_Foods 3.59 37 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.

]]> 2009 4 0 false Wed Aug 19 07:45:17 -0700 2009 Wed Aug 19 07:47:25 -0700 2009 66608055 1288757 4621298 0307405249 9780307405241 14 http://www.goodreads.com/images/nocover-111x148.jpg http://www.goodreads.com/images/nocover-60x80.jpg http://www.goodreads.com/book/show/4621298.Well_Preserved_Recipes_and_Techniques_for_Putting_Up_Small_Batches_of_Seasonal_Foods 3.59 37 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.

]]> 2009 3 0 false Fri Aug 07 21:02:23 -0700 2009 Fri Aug 07 21:03:23 -0700 2009 70681725 793100 4621298 0307405249 9780307405241 14 http://www.goodreads.com/images/nocover-111x148.jpg http://www.goodreads.com/images/nocover-60x80.jpg http://www.goodreads.com/book/show/4621298.Well_Preserved_Recipes_and_Techniques_for_Putting_Up_Small_Batches_of_Seasonal_Foods 3.59 37 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.

]]> 2009 0 0 false Wed Sep 09 21:10:38 -0700 2009 Wed Sep 09 21:13:40 -0700 2009 66034415 2275960 4621298 0307405249 9780307405241 14 http://www.goodreads.com/images/nocover-111x148.jpg http://www.goodreads.com/images/nocover-60x80.jpg http://www.goodreads.com/book/show/4621298.Well_Preserved_Recipes_and_Techniques_for_Putting_Up_Small_Batches_of_Seasonal_Foods 3.59 37 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.

]]> 2009 4 0 false Mon Aug 10 00:00:00 -0700 2009 Mon Aug 03 13:26:10 -0700 2009 Mon Aug 10 07:28:48 -0700 2009 67655639 2286709 4621298 0307405249 9780307405241 14 http://www.goodreads.com/images/nocover-111x148.jpg http://www.goodreads.com/images/nocover-60x80.jpg http://www.goodreads.com/book/show/4621298.Well_Preserved_Recipes_and_Techniques_for_Putting_Up_Small_Batches_of_Seasonal_Foods 3.59 37 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.

]]> 2009 4 0 false Mon Jul 20 00:00:00 -0700 2009 Sun Aug 16 16:47:58 -0700 2009 Sun Aug 16 16:48:41 -0700 2009 67807253 1216092 4621298 0307405249 9780307405241 14 http://www.goodreads.com/images/nocover-111x148.jpg http://www.goodreads.com/images/nocover-60x80.jpg http://www.goodreads.com/book/show/4621298.Well_Preserved_Recipes_and_Techniques_for_Putting_Up_Small_Batches_of_Seasonal_Foods 3.59 37 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.

]]> 2009 4 0 false Mon Aug 17 00:00:00 -0700 2009 Mon Aug 17 17:21:17 -0700 2009 Mon Aug 17 17:22:30 -0700 2009 65318800 2015243 4621298 0307405249 9780307405241 14 http://www.goodreads.com/images/nocover-111x148.jpg http://www.goodreads.com/images/nocover-60x80.jpg http://www.goodreads.com/book/show/4621298.Well_Preserved_Recipes_and_Techniques_for_Putting_Up_Small_Batches_of_Seasonal_Foods 3.59 37 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.

]]> 2009 4 0 false Tue Jul 28 15:48:28 -0700 2009 Tue Jul 28 15:48:48 -0700 2009 73295250 313257 4621298 0307405249 9780307405241 14 http://www.goodreads.com/images/nocover-111x148.jpg http://www.goodreads.com/images/nocover-60x80.jpg http://www.goodreads.com/book/show/4621298.Well_Preserved_Recipes_and_Techniques_for_Putting_Up_Small_Batches_of_Seasonal_Foods 3.59 37 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.

]]> 2009 3 0 false Sat Oct 03 07:40:49 -0700 2009 Sat Oct 03 07:40:49 -0700 2009 56971722 814183 4621298 0307405249 9780307405241 14 http://www.goodreads.com/images/nocover-111x148.jpg http://www.goodreads.com/images/nocover-60x80.jpg http://www.goodreads.com/book/show/4621298.Well_Preserved_Recipes_and_Techniques_for_Putting_Up_Small_Batches_of_Seasonal_Foods 3.59 37 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.

]]> 2009 3 0 false Sun Sep 13 00:00:00 -0700 2009 Fri May 22 10:52:10 -0700 2009 Tue Sep 22 07:10:49 -0700 2009
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...more...]]> 66318825 2314378 4621298 0307405249 9780307405241 14 http://www.goodreads.com/images/nocover-111x148.jpg http://www.goodreads.com/images/nocover-60x80.jpg http://www.goodreads.com/book/show/4621298.Well_Preserved_Recipes_and_Techniques_for_Putting_Up_Small_Batches_of_Seasonal_Foods 3.59 37 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.

]]> 2009 5 0 false Mon Jun 01 00:00:00 -0700 2009 Wed Aug 05 12:07:48 -0700 2009 Wed Sep 16 05:23:17 -0700 2009 74164260 291438 4621298 0307405249 9780307405241 14 http://www.goodreads.com/images/nocover-111x148.jpg http://www.goodreads.com/images/nocover-60x80.jpg http://www.goodreads.com/book/show/4621298.Well_Preserved_Recipes_and_Techniques_for_Putting_Up_Small_Batches_of_Seasonal_Foods 3.59 37 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.

]]> 2009 2 0 false Sun Nov 15 00:00:00 -0800 2009 Sun Oct 11 09:17:01 -0700 2009 Sun Nov 15 00:16:51 -0800 2009 80864820 2450538 4621298 0307405249 9780307405241 14 http://www.goodreads.com/images/nocover-111x148.jpg http://www.goodreads.com/images/nocover-60x80.jpg http://www.goodreads.com/book/show/4621298.Well_Preserved_Recipes_and_Techniques_for_Putting_Up_Small_Batches_of_Seasonal_Foods 3.59 37 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.

]]> 2009 0 0 false Sun Dec 13 11:29:24 -0800 2009 Sun Dec 13 11:29:24 -0800 2009 80611772 873432 4621298 0307405249 9780307405241 14 http://www.goodreads.com/images/nocover-111x148.jpg http://www.goodreads.com/images/nocover-60x80.jpg http://www.goodreads.com/book/show/4621298.Well_Preserved_Recipes_and_Techniques_for_Putting_Up_Small_Batches_of_Seasonal_Foods 3.59 37 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.

]]> 2009 0 0 false Thu Dec 10 19:13:11 -0800 2009 Thu Dec 10 19:13:11 -0800 2009 80108382 874474 4621298 0307405249 9780307405241 14 http://www.goodreads.com/images/nocover-111x148.jpg http://www.goodreads.com/images/nocover-60x80.jpg http://www.goodreads.com/book/show/4621298.Well_Preserved_Recipes_and_Techniques_for_Putting_Up_Small_Batches_of_Seasonal_Foods 3.59 37 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.

]]> 2009 0 0 false Thu Oct 01 00:00:00 -0700 2009 Sun Dec 06 16:31:31 -0800 2009 Sun Dec 06 16:31:44 -0800 2009 80073513 703953 4621298 0307405249 9780307405241 14 http://www.goodreads.com/images/nocover-111x148.jpg http://www.goodreads.com/images/nocover-60x80.jpg http://www.goodreads.com/book/show/4621298.Well_Preserved_Recipes_and_Techniques_for_Putting_Up_Small_Batches_of_Seasonal_Foods 3.59 37 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.

]]> 2009 2 0 false Sun Dec 06 10:19:12 -0800 2009 Sun Dec 06 10:18:58 -0800 2009 Sun Dec 06 10:19:12 -0800 2009 78714072 2003426 4621298 0307405249 9780307405241 14 http://www.goodreads.com/images/nocover-111x148.jpg http://www.goodreads.com/images/nocover-60x80.jpg http://www.goodreads.com/book/show/4621298.Well_Preserved_Recipes_and_Techniques_for_Putting_Up_Small_Batches_of_Seasonal_Foods 3.59 37 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.

]]> 2009 0 0 false Mon Nov 23 01:05:54 -0800 2009 Mon Nov 23 01:05:54 -0800 2009 78019917 35839 4621298 0307405249 9780307405241 14 http://www.goodreads.com/images/nocover-111x148.jpg http://www.goodreads.com/images/nocover-60x80.jpg http://www.goodreads.com/book/show/4621298.Well_Preserved_Recipes_and_Techniques_for_Putting_Up_Small_Batches_of_Seasonal_Foods 3.59 37 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.

]]> 2009 0 0 false Mon Nov 16 17:54:39 -0800 2009 Mon Nov 16 17:54:44 -0800 2009 8 http://www.goodreads.com/book_link/follow/8?book_id=4621298