Most of us remember our mothers or grandmothers painstakingly canning tomatoes 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 space and a desire to eat more expansively than bread and butter pickles put up the seasons’ delicious bounty to savor later in the year?

Eugenia Bone, a New Yorker who grew up with an Italian father who was forever canning and preserving everything from olives to tuna, has perfected the art of preserving in a more accessible way. She shares simpler methods that allow you to preserve meat, fruits, and vegetables in smaller batches all year long using low-tech options like oil-preserving, curing, and freezing. For the traditionalists, she also covers conventional water bath and pressure canning in detail. She explains the safest ways to preserve, 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 and provide you with fresh meals all year.