Most of us remember our mothers or grandmothers painstakingly canning tomatoes or pickles outside on a sweltering summer day so they'd be able to grab them from the basement pantry come winter. But how can a busy person with limited time and space put up the seasons' delicious bounty to savor later in the year? Fortunately, Eugenia Bone, a New Yorker whose Italian father was forever canning everything from olives to tuna, has perfected the art of preserving in a more accessible way. Though she covers traditional water bath and pressure canning in detail, she also shares simpler methods that allow you to preserve foods in smaller batches 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. 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. But beyond just teaching you how to preserve these wonderful edibles, Bone also offers recipes and ideas for how to use what you preserve to create Scallop and Tomatillo Ceviche, Smoked Chicken and Wild Rice Salad, Concord Grape Walnut Tart, and more. WithWell-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.