Put 'em Up!: A Comprehensive Home Preserving Guide for the Creative Cook, from Drying and Freezing to Canning and Pickling

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More About This Book

Overview

PRESERVING IS BACK, AND IT’S BETTER THAN EVER. Flavors are brighter, batch sizes are more flexible, and modern methods make the process safer and easier. Eating locally is on everybodys mind, and nothing is more local than Heirloom Salsa made from vine-fresh tomatoes or a quick batch of Ice-Box Berry Jam saved from the seasons last berries. Even beginners who never made peach jam or dill pickles in their grandmothers kitchens are eager to pick up preserving skills as a way to save money, extend the local harvest, and control the quality of preserved ingredients.

The step-by-step instructions in Put ‘em Up will have the most timid beginners filling their pantries and freezers with the preserved goodness of summer in no time. An extensive Techniques section includes complete how-to for every kind of preserving: refrigerating and freezing, air- and oven-drying, cold- and hot-pack canning, and pickling. And with recipe yields as small as a few pints or as large as several gallons, readers can easily choose recipes that work for the amount of produce and time at hand.

Real food advocate Sherri Brooks Vinton offers recipes with exciting flavor combinations to please contemporary palates and put preserved fruits and vegetables on dinner-party menus everywhere. Pickled Asparagus and Wasabi Beans are delicious additions to holiday relish trays; Sweet Pepper Marmalade perks up cool-weather roasts; and Berry Bourbon is an unexpected base for a warming cocktail.

The best versions of tried-and-true favorites are all here too. Bushels of fresh-picked apples are easily turned into applesauce, dried fruit rings, jelly, butter, or even brandy. Falling-off-the-vine tomatoes can be frozen whole, oven dried, canned, or made into a tangy marinara. Options for pickling cucumbers range from Bread and Butter Chips and Dill Spears to Asian Ice-Box Pickles. Something delicious for every pantry!

Recipes Include:

Pickled Asparagus Wasabi Beans Beet Relish Berry Bourbon Grannys Chow-Chow Agua Fresca Cantaloupe Rum Asian Carrot Slaw Curried Cauliflower Drunken Cherries Cherry and Black Pepper Preserves Pickled Jalapenos Three-Chili Hot Sauce Preserved Lemons Candied Citrus Rind Oven-Dried Sweet Corn Bread and Butter Chips Pickled Fennel Figs in Honey Syrup Roasted Garlic Butter Grape Leather Dill Pesto with Feta Martini Onions Ginger and Peach Jam Dried Pear Chips Sugar Plums Pickled Ramps Classic Strawberry Jam Sweet Pepper Marmalade Salsa Verde Oven-Dried Tomatoes Pickled Watermelon Rind

Editorial Reviews

ForeWord Magazine
“Vinton appeals to the new food hipster by providing basic information and recipes for a variety of likely concoctions. She excels at boiling down information into easy prose, providing the reasons why certain steps are important, and anticipating the questions that a beginner might have. Her emphasis is on making food preservation possible and fun, with no fancy ingredients and few single-use gadgets.”
San Francisco Book Review
“Revive your grandmother’s tradition of home-preserving the season’s bounty with Put ‘Em Up!. This delicious guidebook will inspire you to pickle, jelly, and freeze like an old pro. From classic canning techniques to tips on freezing and even making hot pepper ristras, you’ll enjoy summer’s ripeness year-round. The author’s can-do writing style will surely empower you. Happy canning! ”
More Reviews (1) Fewer Reviews
Waterbury Republican-American
“The author helps home canners take the fear out of the process by explaining each process with the aid of easy to follow illustrations and graphics, perfect for keeping first timers on track.”

Product Details

  • ISBN-13: 9781603425469
  • Publisher: Storey Books
  • Publication date: 6/2/2010
  • Pages: 304
  • Sales rank: 55,694
  • Product dimensions: 7.30 (w) x 9.00 (h) x 0.80 (d)

Meet the Author

Sherri Brooks Vinton is the founder of FarmFriendly LLC, which helps chefs, restaurateurs, and food organizations support local agriculture. She is a former governor of Slow Food USA, and a member of the Chef’s Collaborative, Women’s Chefs and Restaurateurs, Northeast Organic Farmers Association, and the International Association of Culinary Professionals. She is the author of The Real Food Revival and lives in Connecticut.

Customer Reviews

Average Rating 4
( 11 )

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Sort by: Showing all of 11 Customer Reviews

  • Posted August 2, 2011

    Making the Most of the Harvest

    Every summer there's squash and cucumbers a plenty at our farmer's market. I have to admit that every week when I go to the market my eyes are bigger than my stomach, or rather my family's stomachs. Part of my problem is not knowing what to do with the squash and cucumbers.

    This summer I have started using this cookbook. I've made some Asian Cucumber Pickles (which my husband ate in one sitting), Cumin spiced Beets, and Blueberry Vinegar. I know that if I have extras this summer--there's something that I can do with them.

    I really was expecting this book to be mostly about jams and jellies. After all, that's what most people think of when they think of "canning" or "preserving". But, I'm so thankful that it's not! Instead, this is a cookbook all about how you can preserve the varied fruits and vegetables of your harvest.

    The explanations, illustrations, and general information in this cookbook about how to can are great. They are easy to read, well formatted, and simple to follow. For someone like me who has a lot of questions when I try something new, most of the answers are here.

    A few weeks ago I made the blueberry vinegar. It turned out just fine. I used it in a salad dressing with tomatoes just the other day! The same week I made the Asian Icebox pickles (half a recipes) and my husband ate them all with dinner. The cumin beets stayed well in the fridge for 3 weeks--which was great. We could serve them periodically with dinner and not have to eat them all at once.

    If you're looking for a canning cookbook that focuses on sauces, pickles, jams, jellies, and other toppings (there's even a lemon curd recipe!), I think this is a great cookbook. One way that I know whether I really like a cookbook is whether I continually want to come back to it. I've had this cookbook for two months now and it has been one that I've opened up numerous times--which says a lot to me!

    Please note that I received a complimentary copy of this book for review from Storey Publishing.

    2 out of 2 people found this review helpful.

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  • Posted July 4, 2011

    more from this reviewer

    A Pleasent Surprise ~ I Love this Book !

    After reading the other reviews of this book, I was a little hesitate to buy this book... When I got it home I loved the Recipes and also the Recipes to spice up a drink or two...~smile~ I have made a few of the recipe's and they have come out wonderfully... this book has everything in it... I would highly recommend it... New or not so New to Canning will like this Book...So yes this Christmas will be a homemade one ~

    1 out of 1 people found this review helpful.

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  • Posted April 30, 2012

    I liked this book.

    I'm new to canning and it does give basic canning instructions etc. It definitely has some really unique recipes in it which I will be trying.
    I do think I still need the Ball canning book to use as the bible and use this more as a recipe guide.

    I think its a little pricy for the amount of recipes you get but I do like the book overall.

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  • Anonymous

    Posted April 21, 2012

    Recommended.

    It's well organized. It's simple to understand for the beginner (like me). I especially like how the book has organized the different methods of preparing food to save. At the beginning of each new method, it tells what equipment is needed for each method. There are step-by-step instructions. I can't wait to get started.

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  • Posted February 25, 2012

    Very useful

    This isn't just a recipe book. Its a guide. It will tell you how to make something and then it will give you different methods of socking it way for later with instructions by canning or freezing. Very handy thing to have around. Another nice thing is that things are grouped by main item instead of flipping through the book trying to find all the recipes for a given item that is on sale and in season they are all gathered in one place so you can see all your options in a few close by pages.

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