Well-Preserved

Preserve this season’s bounty in an accessible way. Eugenia Bone, a busy New Yorker with limited time and space, explains simpler methods that allows you to put up produce and savor later. Each technique of freezing, curing, oil-preserving, pickling, water bath and pressure canning is explained so that you can be positive your food is stable and safe. Recipes and ideas to use your preserves are also included. Eugenia Bone, softcover, color photography, 224 pages.