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Put 'em Up! Fruit: A Preserving Guide & Cookbook: Creative Ways to Put 'em Up, Tasty Ways to Use 'em Up Paperback – March 26, 2013


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Put 'em Up! Fruit: A Preserving Guide & Cookbook: Creative Ways to Put 'em Up, Tasty Ways to Use 'em Up + Put 'em Up! + The Put 'em Up! Preserving Answer Book: 399 Solutions to All Your Questions: Canning, Freezing, Drying, Fermenting, Making Infusions
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Editorial Reviews

Review

Vinton (Put ’em Up!) offers another collection of preserving recipes, this time focused on fruit. The author here reviews various types of preserves, water-bath canning, and troubleshooting techniques, providing clear and concise advice. Vinton expands beyond basic jellies and jams to include conserves, curds, gastriques, and more; each preserve recipe is accompanied by complementary recipes for meals, such as Sticky Chicken Legs (with Quick Apricot Jam), Duck Moo Shu (with Five-Spice Plum Sauce), and Momma’s Manhattan (with Maraschino Cherries). The author emphasizes that preserves can be interchanged in the recipes to give readers a wide breadth of choices and tastes. Verdict This bright collection of paired recipes will serve as a stepping-stone for those who are interested in learning to preserve but who want guidance for using what they make. A great companion to Vinton’s first cookbook.

From the Back Cover

Fill Your Pantry with the Fabulous Flavors of Seasonal Fruit

 

Sherri Brooks Vinton, the best-selling author of Put 'em Up!, turns her preserving and cooking talents to fruit, offering 80 recipes for canning, refrigerating, freezing, drying, and infusing. The exciting range of possibilities includes preserves both sweet (Orange Curd, Pear and Honey Preserves) and savory (Peach BBQ Mop, Meyer Lemon Gastrique).

 

To ensure that your jars, bottles, and freezer bags are promptly opened and enjoyed, Sherri also provides 80 creative recipes for using preserved fruits in everything from Rhubarb Fool and Sauteed Duck Breast with Cherry Reduction to Spiced Chicken Salad made with Apricot Habanero Salsa.

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Product Details

  • Paperback: 288 pages
  • Publisher: Storey Publishing, LLC; 1 edition (March 26, 2013)
  • Language: English
  • ISBN-10: 1612120245
  • ISBN-13: 978-1612120249
  • Product Dimensions: 7.4 x 0.7 x 9.1 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (38 customer reviews)
  • Amazon Best Sellers Rank: #635,956 in Books (See Top 100 in Books)

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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

4.5 out of 5 stars

Most Helpful Customer Reviews

20 of 22 people found the following review helpful By P. Greer on March 28, 2013
Format: Paperback
I own a lot of preserving books. A lot. So, when I say that Put 'em Up! Fruit: A Preserving Guide & Cookbook: Creative Ways to Put 'em Up, Tasty Ways to Use 'em Up is amazing, that is really saying something. See the second part of the title about "tasty ways to use `em up" - that is what truly sets this book apart. She really does give some wonderful ideas on how to use up all your lovingly preserved fruits. As someone who once had 8 jars of mango ketchup with no idea what to do with it, this is very useful.

Part one of the book is titled "Getting Started"

It has a very thorough definition section covering: chutney, compote, conserve, curd, fruit cheese, gastrique, infusion, jam, jelly , ketchup, leather, liqueur, marmalade, pickle, preserve, puree, relish, salsa and vinegar.
It also has preserving pointers dealing with equipment, step-by-step directions with photos, the role of acid and sugar, pectin, and prepping food.
The section finishes with a troubleshooting section.

Part two: Recipes. The recipes are organized by fruit - each recipe has a preserving recipe followed by a use `em up recipe. I have way too many marked to try - let's just say I'd like to make the whole book! But here are some that especially stood out.

Apples: Apple Cider/Braised Bangers; Dried Apples/Homemade Granola

Apricots: Quick Apricot Jam/Sticky Chicken Legs; Apricot Habanera Salsa/Spiced Chicken Salad

Blackberries and Raspberries: Berry Jelly/Berry Vinaigrette; Blackberry Gastrique/Scottadito with Blackberry Gastrique

Blueberries: Blueberry Syrup/Blueberry Lemonade; Blueberry Ketchup/Sweet Potato Fries; Blueberry Vinegar/Blueberry Shrub.
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8 of 8 people found the following review helpful By Grandma TOP 100 REVIEWERVINE VOICE on September 3, 2013
Format: Paperback Verified Purchase
It is fall here in Vermont, no matter what the calendar says. The sun slept in until after 6 this morning. The nights have cooled off. You can still pick your own raspberries or local peaches but the first of the early apples hit the farm stands this weekend and on my most recent visit the local big box featured pallet after pallet topped by mountains of canning jars. Time to get out the Water-Bath Canner! So, I was delighted to find Sherri Brooks Vinton's Put 'em Up! Fruit: A Preserving Guide & Cookbook: Creative Ways to Put 'em Up, Tasty Ways to Use 'em Up on sale when I checked my Wishlist yesterday. This is no ordinary collection of jam recipes!

The Kindle version of Put 'em Up! Fruit: A Preserving Guide & Cookbook: Creative Ways to Put 'em Up, Tasty Ways to Use 'em Up features an interactive Table of Contents and pictures - lots of pictures. Sherri is very careful to include clear pictures illustrating every step in the canning process from choosing your fruit to testing your cooled jars.

After a thorough introductory section that gives a list of definitions for various fruit products (what's the difference between a jam and a conserve?
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7 of 7 people found the following review helpful By Christine Frederick on June 21, 2013
Format: Paperback Verified Purchase
I have the first book, "put em up" and this is equally great. Easy recipes and fun and creative twists on old favorites. I didn't notice any repeat / overlap in fruit recipes from the first book which is a plus!
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5 of 5 people found the following review helpful By Shala Kerrigan TOP 500 REVIEWERVINE VOICE on May 23, 2013
Format: Paperback
If there is a book out there that has made me more eager for farmer's markets and for my own berry patches and rhubarb to be ready to harvest, I don't remember it.

Enthusiastic, knowledgeable and creative, this collection of techniques and recipes for preservation and recipes for using what you've preserved will inspire anyone. It's presented in a great way that can be understood by absolute beginners to canning, dehydration, and other preserving methods. There are great photos throughout the book as inspiration, illustration and instruction.

So what makes this book so great? The variety of fruits and methods is certainly one thing. She explains different methods for preserving everything from every day apples to things like quince. Berries, rhubarb, pears, citrus and my favorite stone fruits are all included. The methods covered create jellies, jams, sauces, gastriques, infusions,homemade vinegar, cordials, fruit leathers and compotes.

The recipes for using up your preserves are also a great reason to enjoy this book. You'd expect a lot of desserts, and you'd be right of course. Fruit lends itself well to desserts, but there are also a lot of savory recipes. Not just for cooking with your preserves, but also one for blueberry ketchup my daughter wants to make after we go blueberry picking later this year. There are main courses and side dishes included in the recipes. The recipes are good for entertaining and family dinners, mostly simple enough to make with great flavor and texture combinations.

The information is fantastic, the author explains the methods step by step in a clear and concise way. She also includes cutting instructions so people can learn the basic knife skills to really make things beautiful.
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