Customer Reviews for

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

Average Rating 2.5
( 12 )
Rating Distribution

5 Star

(1)

4 Star

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3 Star

(3)

2 Star

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1 Star

(3)

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  • Posted August 3, 2009

    I Also Recommend:

    A Timely Book

    We read and hear so much these days about the need to eat healthier,
    reduce waste and control our spending and this is the perfect book to help us do all three. I like way this selection combines both canning instructions and recipes for using those canned goods once you've put them up. I also appreciate the no-nonsense and practical pros and cons the author presents regarding various equipment available on the market and the different styles of canning. We are avid gardeners, but have only put up pickles and salsa in the past. With Eugenia's help, we hope to expand our pantry quite a bit come harvest time.

    5 out of 5 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted July 19, 2012

    Unusual recipes, be warned

    I liked the concept of this book, including the recipes for using what you've canned. But the canned items are not your run of the mill canning items. So you need the recipes in order to use the items you can!

    Examples of the canned items are green olive tempenade, preserved meyer lemons, cherries in wine, figs in brandy, etc. Not things I was looking to "put up.". But the recipes do look like they will take your cooking to the next level, if you are a foodie and you choose to spend the time creating these canned items just so that you can use them in a few recipes.

    I probably would have returned the nook book, but I didn't examine it well enough before my 14 day window passed.

    Was this review helpful? Yes  No   Report this review
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    Posted August 17, 2009

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