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

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

by Eugenia Bone

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Overview

A collection of 30 small batch preserving recipes and 90 recipes in which to use the preserved goods 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.

Preserving recipes like Marinated Baby Artichokes are followed by recipes for dishes like Marinated Artichoke and Ricotta Pie and Sausages with Marinated Baby Artichokes; a Three-Citrus Marmelade recipe is followed by recipes for Chicken Wings Baked with Three-Citrus Marmelade, Shrmp with Three-Citrus Marmelade and Lime, and Crepes with Three-Citrus Marmelade, and so on.

In this book, Eugenia Bone, a New Yorker whose Italian father was forever canning everything from olives to tuna, describes the art of preserving in an accessible way. Though she covers traditional water bath and pressure canning in detail, she also shares simpler methods that allow you to preserve foods using low-tech options like oil-preserving, curing, and freezing. Bone clearly explains each technique so that you can rest assured your food is stable and safe.

With Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods, you will never again have a night when you open your cupboard or refrigerator and lament that there's "nothing to eat!" Instead, you'll be whipping up the seasons' best meals all year long.

Product Details

ISBN-13: 9780307885807
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication date: 10/27/2010
Sold by: Random House
Format: NOOK Book
Pages: 224
Sales rank: 837,858
File size: 19 MB
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About the Author

Eugenia Bone’s writing has appeared in the New York Times, The Denver Post, Saveur, Food & Wine, and The National Lampoon, among other publications.  She is the author of Mycophilia, hailed by The New York Times as “A delicious, suprising and dizzyingly informative book,” Well-Preserved: Recipes and Techniques for Putting up Small Batches of Seasonal Food and The Kitchen Ecosystem: Integrating Recipes to Create Delicious Meals. She lives in New York City and Colorado.

Read an Excerpt

Cherries in Wine
Makes 4 pints


You know summer has finally arrived when the cherries start to come in. The season is short, so in the months that follow I am always grateful that I have taken the time to put some up. These preserves are great used in both savory and sweet dishes. I love having them on hand for unexpected company. All I have to do is dump 1⁄2 cup into a wineglass and top with whipped cream for a surprisingly elegant dessert. Cherries have high acidity, as do wine and orange juice, making this a safe product for water bath processing. I use an olive pitter to pit the cherries.

• 2 quarts red wine
• 2 cups sugar
• 2 cups orange juice
• 24 whole cloves
• Sixteen 3-inch strips orange zest
• 4 pounds Bing cherries, pitted (about 8 cups)


Place the wine, sugar, orange juice, cloves, and orange zest in a medium pot. Bring to a low boil over medium heat, stirring all the while to dissolve the sugar and ensure it doesn’t burn.

Have ready 4 scalded pint jars and their bands. (To scald, simply dip the jars in boiling water. You don’t need to sterilize the jars, as you will be processing them for over 10 minutes.) Simmer new lids in a small pan of hot water to soften the rubberized flange.

Add the cherries to the wine and simmer for 10 minutes, until they are soft but not collapsed looking. Remove the cherries with a slotted spoon and ladle them into the hot jars.

Reduce the wine mixture remaining in the pot over medium-low heat to about half its volume, about 10 minutes. It will be rather viscous. Strain the wine mixture and pour over the cherries in the jars, leaving 1⁄2 to 3⁄4 inch of headspace.

Wipe the rims, set on the lids, and screw on the bands fingertip tight. Place the jars in a big pot with a rack in the bottom and add enough water to cover the jars by 3 inches. Bring to a boil over high heat, then lower the heat to medium and gently boil the jars for 20 minutes. Turn off the heat, allow the jars to rest in the water for 5 minutes, and then remove. Allow the jars to cool, untouched, for 4 to 6 hours. Check the seals and store in a cool, dry place for up to a year. Refrigerate after opening.

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