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Well Preserved: Small Batch Preserving for…

Well Preserved: Small Batch Preserving for the New Cook

by Mary Anne Dragan

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Inspiring and much more fun than Ball or some of the others. Tried the pickled pears and pear orange butter while working my way through 2 bushels of pears - lovely! ( )
  leighwh | Sep 3, 2011 |
This books has lots of great information for preserving things in a luxurious manner- meaning, most of the recipes are for "fancier" preserved goods, not just the basics. There are at least 3 additional recipes that use each preserved food as well, plus some other suggestions in the text. The preserving methods cover canning (hot water bath and pressure), freezing, smoking, and salting, though canning makes up most of it.

Safety is emphasized here, too, which is important.

I must say that this is the first book I've read that has made me seriously consider getting a pressure canner. Frankly, they scare me! Still, she makes it sound lots less scary, and also more desirable.

I was hoping to make a batch or 2 of something for holiday gifts, but probably won't get to it this eyar. Still, I am also looking forward, very much, to making pickled asparagus next spring.

Besides the recipes and safety info, it's a lovely book with pretty pictures. I do wish there had been at least 1 shot of each recipe in its preserved state, though. ( )
  cissa | Nov 29, 2009 |
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