Review of Eugenia Bone's Well-Preserved

14 years ago

Review of Well-Preserved: Recipes and Techniques for Putting up Small Batches of Seasonal Foods:

I recently purchased several new canning books and thought I would share my thoughts on this one first, since it has generated a lot of interest.

1) The author Initially based on material online, I was concerned about BoneÂs commitment to safe canning principles. Those concerns have been largely allayed, though I do have a couple of "quibbles."

Eugenia Bone took Master Food Safety Advisor Volunteer Training through the Colorado Extension. The book was reviewed by two Colorado Extension staffpersons and she also acknowledges "insights" from Dr. Elizabeth Andress of the NCHFP.

My "quibbles" are on pressure canner size Â she mentions using one that will hold 4 pints Â the wait time, which is "10 minutes or so" AFTER the lid is removed. Finally, in the pickling section, the importance of salt weight (i.e. kosher vs. pickling salt) is not clearly explained and measurements are given by volume.

Other than that, Bone seems as safety-conscious and as cognizant of current canning principles as youÂre likely to find in a book on the market today, with the exception of NCHFP and Ball/Bernardin publications.

2) Preservation Principles: The first section is All About Canning and it comes pretty close. The language is accessible and covers 99.5% of what a newcomer needs to know.

Bone addresses spoilage agents, pH, boiling water bath vs. pressure canning, testing of gauges, altitude adjustments, preparation of jars and lids, etc.

Freezing, Pickling, Storing in Oil (under refrigeration), Curing and Smoking are similarly discussed. I read each section except for curing, because thatÂs an aspect of preservation about which I know very little, so I'm not qualified to judge.

3) Contents: Following the section mentioned above, the Table of Contents is organized into Fruits; Vegetables; Beans, Nuts and Fungi; Meat, Poultry and Fish.

For 224 pages, you wonÂt get as many preserving recipes as you think. If youÂre interested exclusively in canning, you wonÂt be interested in the freezing, curing, smoking or refrigerated recipes.

For each preserved food, three recipes using it are provided.

So Cherries in Wine is followed by Cherry Tenderloin, Seared Duck Breast with Cherries and Cherry Dessert Soup with Mascarpone.

Pear, Port, and Thyme Conserve is used in a Butternut Squash Soup with Pear, Port, and Thyme Conserve; Veal Tails with P,P, and T Conserve; and Gingerbread with P, P, and T Conserve.

I would consider the recipes largely "gourmet." They sound excellent, but I havenÂt run across any veal tails lately and doubt I have much call for a recipe, though of course recipes can be adapted. Ellie Topp does something similar in a final chapter of her book Small-Batch Preserving but I think her recipes are more useful for the mainstream.

Clearly the title is misleading. This book is as much cookbook as food preservation collection. It costs $16.47 on Amazon ($24.95 U.S. List and $29.95 Canadian) which isn't an insignificant amount for a paperback.

I haven't mentioned graphics, typeface, photography, paper, etc. I've probably talked enough already. But unless you have one of those recipe book holders, you'll never be able to keep it open while working. It definitely doesn't lay flat.

IÂm not sorry I bought this book. I found a lot thatÂs inspiring. ItÂs a great book if you want to extend beyond the norm while feeling confident the preservation recommendations are sound. ItÂs not for the harried mom or dad worried about breaking the budget and trying to fill the shelves with things the average kid will eat.

If thereÂs any interest, IÂll be happy to review other new purchases as I get to them.

Carol

Sort by:Oldest

Comments (11)

SuzyQ2
14 years ago
last modified: 9 years ago
Thanks for taking the leap of faith...and reporting back!
digdirt2
14 years ago
last modified: 9 years ago
So you have been able to resolve the concerns we all expressed in the other thread on her book Carol?

What other new books? I for one would like to hear your opinions on them. ;)

Dave
Related Discussions
Review Our Floor Plan ... Please?!
Q
Comments (64)
Lyfia, Thanks ... I actually like something similar to this, but gf isn't crazy about it. It seems to be very popular in new spec homes around here. I'll try to scan the larger plans with dimensions tonight so I can post them here and in the kitchen forum. I am feeling pretty good about Lavender's Lass suggestions although I think instead of 4' clearance around the island we might have to settle for 42". That seems to be the minimum recommended distance from various online sources. Need to show the gf. Still trying to figure out what to do with the wall between the kitchen and utility room. We were going to add counters and cabinets but I'm afraid that will add to our clearance problem. Maybe a key rack and/or charging station like someone mentioned for a different area? Any other ideas?
...See More
HELP Questions about canning ~ fruits, sauces, etc.
Q
Comments (8)
Don't worry about the tomato sauce, it just separated. Since it happened immediately it's no biggie. But I also recommend you don't use Williams Sonoma Art of Canning Book as your primary, initial reference. It has errors and plays fast and lose with current safe-canning guidelines. There are much, much better ones available. Once you've got more experienc with canning you'll be able to better evaluate the W-S recipes for critical safety points. Basic, but excellent is the current edition of the Ball Blue Book. It's also cheap. Putting Food By is also very good and the new edition in paperback is inexpensive. Any title by Linda Ziedrich (pickles, jams, etc.) is safe and accurate. Karen Solomon is good and more adventuresome. The new Better Homes and Gardens book: Can It! has some dubious procedures in it. Perfect Preserves by Hillaire Walden Pickled by Lucy Norris Small-batch preserving by Ellie Topp Putting Up by Stephen Dowdney (methods are NOT USDA approved for home use, but experienced canners can adapt) Well Preserved by Eugenia Bone (mostly OK methods, recipes very interesting) Well Preserved - small batch preserving by Mary Ann Dragan Put 'Em Up by Sherri Vinson (Ok, little beefs over technique but mostly sound) Preservation Kitchen by Paul Virant (Interesting, very esoteric recipes) Food in Jars by Marissa McClellan (author of extremely popular blog of same name; interesting rec. and good technique) That's probably enough to get you going with SAFE modern practuces and fab modern-style recipes (not your G'mothers boring old canned stewed tomoatoes!) There are many other good books - I have a huge collection. One word of warning there are still new books coming out with out-moded safety techniques for home canning (i.e. steam canning). Stay with the USDA guidelines at least until you get some experience. Also books from Europe have different acceptable canning methods. I read the recipes and convert them to US recs. Canning is a complete blast, and very addicting! There are also some great websites for canning, jelly, pickles. If you need links let me know. L.
...See More
New Recipe Review - June 2010
Q
Comments (45)
I made this corn muffin recipe to take to the farmers' market sale today. Of course, I had to taste one to be sure it was good enough to sell..... it was. I will make these beautiful muffins again - maybe with fresh corn soon? Dorie Greenspans Corniest Corn Muffins Baking from My Home to Yours Yield: 12 regular-sized muffins or 48 miniature ones 1 cup all-purpose flour 1 cup yellow cornmeal, preferably stone-ground 6 tablespoons granulated sugar 2 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt Pinch of freshly grated nutmeg (optional) 1 cup buttermilk 3 tablespoons unsalted butter, melted and cooled 3 tablespoons corn oil (I used olive oil since it was handy) 1 large egg 1 large egg yolk 1 cup corn kernels (add up to 1/3 cup more if youd like) fresh, frozen or canned (in which case they should be drained and patted dry) Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg, if youre using it. In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter, oil, egg and yolk together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Dont worry about being thorough the batter will be lumpy, and thats just the way it should be. Stir in the corn kernels. Divide the batter evenly among the muffin cups. Bake for 15 to 18 minutes (12 minutes for minis), or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.
...See More
June 2014 New Recipe Review
Q
Comments (6)
...although his sister will give me the lecture if I sweeten the cornbread. Annie....a couple of suggestions. You could fib a little & tell her that Elery made the cornbread. :-) Or, use unsweetened cornbread and a sweet-ish salad dressing in place of the Ranch. That is, if you want a sweet salad. I wanted a sweet cornbread salad because the salad I had a hankering for was a sweet salad. And I like sweet cornbread because I always make cornbread with the idea of me hogging the leftovers for cornbread & milk. Adding blueberries & making corn muffins is an excellent idea...blueberry season is just about upon us, isn't it? Except that, in my case, I have to have cornbread & milk. Just cornbread because I'm a purist when it comes to C &M...although I'm sure blueberry corn muffins & milk be an almost acceptable exception. And my cornbread has to be a little bit sweet because Mom, a Missouri gal, always added just a little sugar to cornbread. That said, I used between 1/3 & 1/2 cup sugar in the above recipe and will reduce the am't of sugar to 1/3 cup next time because it was a bit too sweet for my taste. (I can't imagine using the full 2/3 cup called for in the original recipe.) Oh yeh...I'm sure you noted that this is a make-ahead recipe which is great for when company is coming or for taking to potlucks, etc. Teresa--thank you for the inspiration. Sometimes those improv dinners turn out soooo yummy, don't they? I would never have though to do the ricotta dollop thing but it's a great idea that I must remember. DSII is a pasta lover & often makes spaghetti topped with garlic, butter & olive oil when he gets in late from work. Your ideas will help us kick it up a notch & make it a bit more of a balanced meal!
...See More
dgkritch
14 years ago
last modified: 9 years ago
That was a wonderful review, Carol. Thank you for sharing your insights and knowledge.
You may also save some the cost of the book if it isn't "their thing"! I, for one, don't do a lot of gourmet cooking. Just good, fresh, simple food and would be very disappointed to purchase a book thinking it was about canning only to find it's as much cookbook.

JMO,
Deanna
melva02
14 years ago
last modified: 9 years ago
Thanks a lot Carol! I was skeptical of Eugenia Bone based on the NYT article, so I am really glad to read your review. Thanks for taking the time, and I know we'd all love to hear about the other new books if you feel like discussing them.

Melissa
ruthieg__tx
14 years ago
last modified: 9 years ago
Thanks Carol...I enjoyed the review.
readinglady
Original Author
14 years ago
last modified: 9 years ago
Dave, I resolved my concerns, in the main. She was very clear about her reliance on Dr. Andress and two staffers at Colorado Extension to vet her recipes and that counts for a lot.

Still, as with any book, if I decide to process something, I'm going to look carefully at the individual recipe, processing time and instructions. Even the Ball Blue Book has been known to be in error.

The only thing I don't understand is her mention of a "4 PINT" canner. I keep wondering if it's an editing error because elsewhere Bone is careful to differentiate between a pressure COOKER vs. a pressure CANNER. Given her Extension training she must be aware of the current standard.

Part of the confusion I had originally is that the book is called Well-Preserved, yet 3/4 of the recipes are for cooking. I was seeing recipes reviewed that were never meant to be preserved and of course I would think those were unsuitable.

Additionally, of the 1/4 preserving recipes, a good percentage are frozen or refrigerated, not processed.

I feel the title is misleading, but none of the interviews I read made that distinction. I do think a lot of people buying this book may feel misled, which is unfortunate. It's a good book on its own terms, but probably for most, better borrowed from the library.

Carol
readinglady
Original Author
14 years ago
last modified: 9 years ago
I forgot to mention one other error. In the tomato canning section she talks about adding citric acid to raise acidity, which is standard practice. But then she recommends using Fruit Fresh, which is largely ascorbic acid, not citric acid.

It will be interesting to see if corrections will be made in subsequent printings.

Carol
susancol
14 years ago
last modified: 9 years ago
Yes, please do more book reviews. I always look longingly at all the pretty pretty canning books, but don't trust any but the National Canning website and the Ball books with current dates. Oh, yes, and the veteran recommended recipes I find here.

Thanks Carol!
Susan
dafygardennut
14 years ago
last modified: 9 years ago
An article by Eugenia Bone was in the Denver Post today with a link to her blog - I knew I recognized the book from the Harvest forum. I was reading some of the blog comments and saw that there is an error in the "Cherries in Wine" recipe that I thought I should mention over here (E.B.'s correction is below)

"I went back to my original recipe and see that I called for SIX cups of wine. I totally missed it in copy edit. READERS PLEASE TAKE NOTE! Heres how it should have broken down: with a total of 10 cups of liquid (6 cups wine, 2 cups OJ, 2 cups sugar), reduced by half there should be about 4 cups syrup (about 1 cup is absorbed by the berries). I budget 1 cup of syrup per pintand I know I have some left over, but not that much (and yes, fabulous over ice cream, or stirred into rice pudding). This is the first typo I have heard about in this book and I am so grateful you found it. THANK YOU! "

I haven't decided whether to buy the book, and will probably spend some time looking over her blog instead. I already have Ellie Topp's, the anniversary edition of the BBB, and Christine Ferber's, as well as the NHCFP site.
sue_ct
14 years ago
last modified: 9 years ago
Does anyone know what percentage of Fruit Fresh is citric acid? I couldn't find the information on the manufacturer web site. I did check the label, and it is the second ingredient listed, right behind ascorbic acid. So, it might be that recipes can be adapted to safely use a larger amt of Fruit Fresh but there is no way to be sure without additional information.

Sue
ksrogers
14 years ago
last modified: 9 years ago
As far as I know there is no citric acid added to ascorbic (Fruit Fresh). If you ever taste FF you will notice only a slight sour taste compared to a few grains of citric. Ascorbic is usually 100% pure, with no additives. The FF product may have a bit of citric added, but its not intended to be used as an acidifier in home canning. Ascorbic is primarily used to prevent oxidation and darkening of sensive fruits like apples and peaches. To add acid use either bottled lemon or lime juice or granulated citric acid.

Review of Eugenia Bone's Well-Preserved

Comments (11)

SuzyQ2

digdirt2

Related Discussions

dgkritch

melva02

ruthieg__tx

readinglady
Original Author

readinglady
Original Author

susancol

dafygardennut

sue_ct

ksrogers

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Review of Eugenia Bone's Well-Preserved

Comments (11)

Related Discussions

readingladyOriginal Author

readingladyOriginal Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

readinglady
Original Author

readinglady
Original Author