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

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

2.5 12
by Eugenia Bone
 

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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.

Well-Preserved is a collection of 30 small batch

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Well-Preserved: Recipes and Techniques for Putting up Small Batches of Seasonal Foods 2.6 out of 5 based on 0 ratings. 12 reviews.
Dele2451 More than 1 year ago
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.
Anonymous More than 1 year ago
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.
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