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

188 customer reviews

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Length: 304 pages

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Editorial Reviews

Review

“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! ”
(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.”

Book Description

With simple step-by-step instructions and 175 delicious recipes, Put ‘em Up will have even the most timid beginners filling their pantries and freezers in no time! You’ll find complete how-to information for every kind of preserving: refrigerating, freezing, air- and oven-drying, cold- and hot-pack canning, and pickling. Recipes range from the contemporary and daring — Wasabi Beans, Cherry and Black Pepper Preserves, Pickled Fennel, Figs in Honey Syrup, Sweet Pepper Marmalade, Berry Bourbon, Salsa Verde — to the very best versions of tried-and-true favorites, including applesauce and apple butter, dried tomatoes, marinara sauce, bread and butter pickles, classic strawberry jam, and much, much more.


Product Details

  • File Size: 3348 KB
  • Print Length: 304 pages
  • Publisher: Storey Publishing, LLC (June 24, 2010)
  • Publication Date: June 24, 2010
  • Sold by: Amazon Digital Services, Inc.
  • Language: English
  • ASIN: B003Z9JICY
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Not Enabled
  • Lending: Enabled
  • Enhanced Typesetting: Not Enabled
  • Amazon Best Sellers Rank: #189,533 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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More About the Author

About Sherri
You might expect a food epiphany to strike in the kitchen, at the table, maybe in the market. For Sherri Brooks Vinton her 'aha' moment came on the back of a motorcycle. A cross-country tour brought her face-to-face with the negative impacts of industrial agriculture and compelled her to trade in her career as a dot .com executive to begin a quest for food raised with integrity.

Sherri's discussions and workshops on "how to reclaim the food chain" have been offered at a variety of venues across the country. She is honored to have been featured on a number of radio programs including WHYY's "A Chef's Table" and television programs such as "Living Fresh" on Discovery's Health Channel. Sherri is a frequent contributor to Edible Nutmeg. Her monthly newsletter, "Farm Friendly," is a resource of advice and recipes for anyone who wants to join this exciting food movement.

Sherri is a former Governor of Slow Food USA and is a member of Women Chefs and Restaurateurs, the Northeast Organic Farmers Association, International Association of Culinary Professionals, and Chefs Collaborative.

Sherri is currently touring with her new book, Put 'Em Up! which is an eater's guide to preserving the harvest. For more information about Sherri or to sign up for her newsletter, Farm Friendly, visit http://www.sherribrooksvinton.com

Customer Reviews

Most Helpful Customer Reviews

355 of 356 people found the following review helpful By Laurie Jarmer on July 23, 2010
Format: Paperback Verified Purchase
I have been canning for over 30 years and teach canning classes in the community. Part of my class is helping my students find a good canning book to use as a resource. I personally have many books and regularly check to see what's new out there. Then I pass on my top 4 or 5 favorites to my students in the class. After looking through 'Put em UP', reading the how to information, browsing through the recipes, and just the way the book is laid out and illustrated, I would definitely move this to a top choice for someone who needs information on canning. Everyone who wants to can (or preserve by any method) needs a good book or two. Even after 30 years of canning I still reread the basics every year, just to make sure I'm not forgetting some step. This book has great step-by-step instructions. One of my favorite things about the book is that it lists produce and then follows with ways to preserve that particular food and recipes. Most other canning books group things by kind, such as all jam & jelly recipes in one chapter and all pickles in another chapter, etc. Often when I bring home some kind of produce from a farmers' market or local farm, I've not decided for sure what I will do with it. By using this book, I can go to the section on say blueberries and look through my options, then decide how I want to preserve the berries. I'm also impressed with the knowledge and creativity the author shows in this book. Her recipes are wide and varied and I can see that many will become favorites in my home.
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188 of 194 people found the following review helpful By BeachBrights VINE VOICE on June 21, 2010
Format: Paperback
Length: 2:58 Mins
A comprehensive canning & preserving book packed full of recipes, techniques, tips, troubleshooting, resources & more! Big bang for your buck.

~XOXO~
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123 of 126 people found the following review helpful By Jill at Simple Daily Recipes on September 8, 2010
Format: Paperback
I must say that Storey Publishing REALLY knows how to put out great cookbooks. Here's my newest favorite by Sherri Brooks Vinton called, Put 'em Up!: A Comprehensive Home Preserving Guide for the Creative Cook, from Drying and Freezing to Canning and Pickling.

For the past year, I've been gathering all the information I can get my hands on about preserving foods. I've spent hours talking with veteran canners (older & wiser women), researching techniques, comparing recipes, and finding the best sources for fresh produce. It's been a sweet high, I must say, to put up delicious tasting, locally grown, fruits and vegetables, knowing full well my family will be enjoying Summer's treats long after the plants are spent and the garden beds lie dormant.

Learning to preserve and actually putting up different foods is not a hobby for me. It's a new life choice. Some of you may already know that I stopped buying products containing high fructose corn syrup. Boy. That decision right there takes 75% percent off the grocery list. Well, some of the first items we missed eating were red plum jam and bread-and-butter pickles. I didn't want to live without those foods, so I had no choice but to make them on my own.

I don't think it's an coincidence that my new lifestyle choice and this new book have come together at the right time. When Storey Publishing gave me this book to review, I took it as a sign that I was on the right track in my thinking.

HERE'S WHAT I ENJOY MOST ABOUT PUT 'EM UP!

* Easy to read format throughout the book.
* Thorough information on the techniques of food preparation and food preservation methods.
Read more ›
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39 of 42 people found the following review helpful By BirdGrrrl on September 23, 2011
Format: Paperback
I have now made 5 recipes from this book and not one has come out the way I hoped it would. I'm the granddaughter of an obsessive canner. I know my way around a boiling water bath and and can spot the jelling point in my jam from across the kitchen. Nonetheless, my Put 'em Up cherry jam came out totally runny.. there just is not enough sugar in the recipe for the fruit to jell without some pectin. I've made all 3 of her pickle recipes, and agree with another reviewer that they're basically inedible. Such a shame. Now I'm afraid to keep experimenting with her recipes because produce is too precious to waste. Unfortunately, I don't know of a modern alternative to recommend, and so many old fashioned recipes have too much sugar for my taste.
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56 of 63 people found the following review helpful By M Hansen on August 24, 2010
Format: Paperback Verified Purchase
The book is very interesting and well written, but I find it frustrating that the pectin in the recipies is a specific brand (Pamona's) that is hard to find in stores and with a different set up than all of the typical national brands (pectin powder and calcium powder?). I wouldn't mind if there was a note on how to convert to standard pectins. I might not have purchased this if I had known.
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43 of 49 people found the following review helpful By Christen Clark on December 29, 2010
Format: Paperback
I was really, really excited to get this book, based on the Table of Contents and other reviews. However, I have to say that I have been disappointed so far. I made two of the pickle recipes this summer. The dill spears turned out utterly inedible. There is just something WRONG with the brine recipe -- it tastes disgusting, worse than those neon green pickles you get off the shelf at the grocery store. Nothing like the other homemade pickles I've made from other recipes. The bread and butter pickles were only marginally better (at least I didn't dump all those all in the compost bin). I liked them okay just refrigerated, but once they were heat sealed, they turned totally mushy and the brine doesn't taste nearly as good, somehow. I'll probably give the book another try for other recipes, but if those are as bad as the first two were, this one's going right to the donation bin. I think there are much better books out there about pickling and preserving right now that I'd recommend above this one (the Blue Chair Jam cookbook and Canning for a New Generation come to mind immediately).
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