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Well-preserved : recipes and techniques for putting up small batches of seasonal food

Author: Eugenia Bone
Publisher: New York : Clarkson Potter/Publishers, ©2009.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
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  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Bone, Eugenia.
Well-preserved.
New York : Clarkson Potter/Publishers, ©2009
(DLC) 2008040528
(OCoLC)244416685
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Eugenia Bone
ISBN: 9780307885807 0307885801
OCLC Number: 679526900
Description: 1 online resource (224 pages) : color illustrations
Responsibility: Eugenia Bone ; photographs by Megan Schlow and Andrew Brucker.

Abstract:

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.

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