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

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

by Sherri Brooks Vinton
4.1 18


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Put 'em Up! 4.1 out of 5 based on 0 ratings. 18 reviews.
Anne-B More than 1 year ago
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.
AnnBKeller More than 1 year ago
Home Preserving At Its Finest. This comprehensive guide to home preserving should be on every cook’s shelf! Full of inspiring recipes for making salsas, relishes and chutneys, this book also provides excellent instruction on preserving with the boiling water method and making fermented pickles. Ms. Vinton also cautions the amateur cook how to ensure that the foods are packed well for storage. This is an all important element of home preserving, one most young cooks worry about considerably. How does a cook ensure that there is enough acid in the mixture for the fruit or vegetables to remain safe? A few helpful tips ensure that the home preserving pioneer provides a vast variety of tasty foods for family, friends and guests all year long. There is a nice balance between instruction and inspiration in this book. A good resource for cooks just learning about the wonderful world of home preserving.
Gs-Word More than 1 year ago
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.
Faux_Pseudo More than 1 year ago
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.
Hullahoney More than 1 year ago
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 ~
SandrasBookNook More than 1 year ago
This is a great book for people who love to preserve their own food. From dried mushrooms to homemade raisins, BBQ sauce to salsa, you can find what you’re looking for. The book starts with Techniques, Food Preparation and Food Preservation Methods. It then moves to Working in Groups, Things That Will Surely Get You Into Trouble and Things That Look Bad but Aren’t Dangerous. After that, we get to the recipes. Recipes are arranged in alphabetical order according to major ingredient. As a cookbook lover, I come across different ingredients all the time, and some aren’t so easy to find. For instance, I’ve come across lots of recipes in many different books calling for preserved lemons. I live in the South, and I haven’t seen them for sale anywhere, but with this book I can make my own. It includes a recipe for Lemon Curd as well, something I adore! If you like making your own jams and jellies, you’ll love this. From Classic Strawberry to Ginger Peach or Fennel and Onion, Orange Marmalade and more, you’ll find many great recipes. Pickle lover? There’s a large variety of pickles, and I don’t mean just pickled cucumbers! I really enjoyed this cookbook, and I think anyone who enjoys putting up their own produce, or someone who wants to get started will really enjoy it as well. I received a copy of this book from Storey Publishing for my honest review. All thoughts and opinions are my own.
Anonymous More than 1 year ago
Informative book I liked the differnt styles of root cellars, though they often used cinder blocks which are most often toxic. The recipe section was not to my liking.
Anonymous More than 1 year ago
I haven't had a chance to try out most of the procedures yet. It's too early in the season. I find the book loaded with information. It ontains multiple processes for various produce. The instructins are comprehensive and easy to follow. I don't have a lot of freezer space now so I'm looking at other ways to preserve. I'm going to try to dry some cherries this weekend. If it works as well as I hope I'll buy more in season next year.
MelHamman More than 1 year ago
I really liked this book!!! And I let my mom take a look at this book and now e can't wait to start with some of the new recipes!! Woo hoo!!!
DeeBurke More than 1 year ago
I had the pleasure of attending a canning workshop/booksigning with Sherri Brooks Vinton at which we prepared two recipies from Put 'em Up. The recipes were easy and delicious. Needless to say, I brought home the book with me and have enjoyed putting the recipies to use. The book contains a wealth of usefull information and so many wonderful looking recipies that the hardest part is deciding which to try first.
Anonymous More than 1 year ago
Anonymous More than 1 year ago
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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