The Put 'em Up! Answer Book: Your Home Preserving Guide to Mastering the Basics, Solving Problems, and Perfecting Technique

Overview

Put 'em Up! with Confidence


Preserve your favorite foods with the aplomb of a seasoned expert. Whether you want to freeze five quarts of just-picked berries or have questions about safely canning your tomato-meat sauce, Sherri Brooks Vinton offers reassuring advice to help you put up home-preserved foods that are safe to eat and delicious. A perfect companion to all your preserving recipes, this friendly guide answers your questions and addresses your cocnerns about ...

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The Put 'em Up! Preserving Answer Book: 399 Solutions to All Your Questions: Canning, Freezing, Drying, Fermenting, Making Infusions

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Overview

Put 'em Up! with Confidence


Preserve your favorite foods with the aplomb of a seasoned expert. Whether you want to freeze five quarts of just-picked berries or have questions about safely canning your tomato-meat sauce, Sherri Brooks Vinton offers reassuring advice to help you put up home-preserved foods that are safe to eat and delicious. A perfect companion to all your preserving recipes, this friendly guide answers your questions and addresses your cocnerns about refrigerating, freezing, canning, drying, fermenting, and infusing.

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Product Details

  • ISBN-13: 9781612120102
  • Publisher: Storey Books
  • Publication date: 3/25/2014
  • Format: Spiral Bound
  • Pages: 256
  • Sales rank: 528,327
  • Product dimensions: 6.50 (w) x 7.90 (h) x 0.90 (d)

Meet the Author

Sherri Brooks Vinton is the author of Put ‘em Up!, Put ‘em Up! Fruit, and The Real Food Revival. Her writing, talks, and hands-on workshops teach how to find, cook and preserve local, seasonal, farm friendly food. Her website can be found at www.sherribrooksvinton.com. She lives in Connecticut.

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Table of Contents

Contents


Introduction


Part 1: Getting Started


1 Basics

Why Preserve? - Safety


2 Sourcing and Storage

Finding Good Food - Recipe: White Peach Jam - Prolonging Produce


3 Prep Work

Kitchen Skills - Blanching - Peels and Pits - Recipe: Raspberry Jelly - Making the Most of It - Kitchen Tips


Part 2: Preserving Processes


4 General Canning

Workspace - Equipment - Jars - Process - Recipe: Bread and Butter Chips - Ingredients - When Something's Gone Wrong - What Not to Do - Storage


5 Boiling-Water Method

Basics - Setting Up - About pH and Acid - Reliable Recipes - Recipe: Pickled Okra - Filling the Jars - Loading the Canner - Processing - Checking for Seal


6 Pressure Canning

Basics - Equipment - What to Pressure Can - Recipe: Green Beans in Water


7 Refrigeration

Recipe: Simple Brine - Recipe: Pub Pickles


8 Freezing


9 Drying

Prepping - Recipe: Dried Cherries - Methods - Storage


10 Fermentation

Encouraging a Good Ferment - Recipe: Classic Fermented Sauerkraut - Equipment - Ingredients - Storage


11 Infusions

Recipe: Strawberry Vinegar


Part 3: Putting Your Skills to Work


12 Sweet and Savory Spreads

Basics - Recipe: Quick Blueberry Jam - Recipe: Pan-Roasted Chicken with Raspberry Reduction - Equipment - Pectin - Recipe: Peel-and-Pip Pectin - Sugar and Acid - Getting a Good Set - Troubleshooting


13 Pickles

Recipe: Pickling Spice


14 Sauces

Recipe: Blueberry Gastrique


15 Vegetables


16 Whole Fruits

Recipe: Pears in Honey Syrup


17 Tomatoes and Tomato Products

Recipe: Avalanche Saunce


Metric Conversion Chart


Resources

Supplies and Equipment - Home Food Preserving Community and Information - Local Food Sources and Calendars

Index

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