More and more Americans preserve and can food
Food prices, more time at home... there's a number of reasons.
The book "Well Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods"
by Eugenia Bone calmed my fears about canning. Eugenia says get the right equipment (pressure cooker, etc.) and pay attention and you will be fine!
Eugenia explains what the food "spoilers" are, how acidy foods preserve better, like lemons and tomatoes. Stories about her Italian father and his home-cured Proscuitto make you feel "warm & cozy". The recipes are "to die for". Eugenia does all this preserving in a SoHo apartment in New York City. A lot of her food comes from Farmer's Markets. Yumm... this is a great book --- detailed how-to PLUS yummy recipes.
VABOOMER is offering this book as a GIVEAWAY
-- just send an email to