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Well-Preserved: Recipes And Techniques For Putting Up Small Batches Of Seasonal Foods (2009)

by Eugenia Bone(Favorite Author)

3.66 of 5 Votes: 1

ISBN

0307405249 (ISBN13: 9780307405241)

languge

English

genre

Food & Cookbooks

publisher

Clarkson Potter

review 1: 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. (doesn't mean I won't try it, though...)Really really reinforces my lust for a pressure canner...and now a stovetop smoker...
review 2: 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 re... morecipe. 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 intrigued as well. less

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