The flap reads: "Most of us remember our mothers or grandmothers painstakingly canning tomatoes or pickles outside 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 time and space put up the seasons' delicious bounty to savor later in the year?"
The essence of Eugenia Bone's Well-Preserved is summed up in the subtitle, "Recipes and Techniques for Putting Up Small Batches of Seasonal Foods." Bone herself lives in a small New York apartment, and if her book is any testament, she can pump out an incredible amount of stuff in a small, limited space.
Covering water bath canning, pressure canning, pickling, smoking & curing, freezing, and oil preserving, Well-Preserved covers a lot of ground in a slim volume. Bone's highly readable tone makes quite a scientific subject engaging and inspiring. Methods for these different types of preservation are well-laid out and the language is accessible. Her recipes look delicious and inventive. When canning time comes around this neck of the woods, I will for sure be making some of the recipes I've bookmarked, like the Strawberry Balsamic Jam and the Stewed Onions with Marjoram.
Bone structures the book around one master recipe, like the Strawberry Balsamic Jam, and then provides a series of recipes that use that one master recipe as a staple ingredient. There are a lot of cool ideas for everything from desserts and main dishes to salads and soups. As one might expect, there is a ton of variety.
So, I am very much looking forward to canning season (which is usually around the end of August in my family), though this book has some great ideas for non-canning preservation methods that I can totally see myself using. I am very grateful for my freezer, I can tell you that!