More than 6,000,000 Americans are eating better today because one hired girl, almost 65 years ago, could not cook. On Saturday, October 3rd Eugenia Bone, author of Well-Preserved: Recipes and Techniques for Putting up Small Batches of Seasonal Foods, will demystify the various methods of preserving fresh fruits and vegetables so you can enjoy them throughout the year. Annie Farrell's hutch at Millstone Farm stocked with canned fruits and vegetables. Don’t have the funds for the laboratory-grade centrifuge featured in “Modernist Cuisine?” No problem.

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