'Eugenia Bone' on Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

Canning and preserving usually fall into the "shoulda, coulda, woulda" category of home cooking. There are many reasons that people are apprehensive when it comes to preserving: It's too labor-intensive, too time-consuming, and requires all of that special equipment. Why bother doing it yourself when your supermarket is brimming with cans and jars? Eugenia Bone is on a mission to change your mind with her new book, Well-Preserved. A passion for preserving was instilled in Bone at an early age. She was fortunate to grow up with home-cured olives and prosciutto, canned tomatoes and canned tuna, all lovingly put up by her father. Although she thoroughly enjoyed her father's preserves, it was not until Bone was eight months pregnant with... More

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