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, this book will be your saving grace.
Well-Preserved is a collection of 30 small batch preserving recipes and 90 recipes in which to use the preserved goods. 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.
From the Trade Paperback edition.
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|Title of eBook: Well-Preserved|
|Release Date: 10-27-2010|
|Allowed Countries (hover)|
|Publisher: Crown Publishing Group|
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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&fra...