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Put 'em Up! Paperback – June 2, 2010
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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.
More About the Author
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
Top Customer Reviews
|Length: 2:58 Mins|
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 ›
Most Recent Customer Reviews
Love it! it's been so helpful and easy to understand for a newbie.Published 2 months ago by L. Young
A nice book, full of some simple and interesting flavor combos.Published 3 months ago by A. O'Sullivan
This has directions for anything I could think of, so it's a great buy.Published 4 months ago by Bex
If you are a beginner at preserving your food, then this is not the book for you. But if you are a well seasoned preserver, then this book makes a nice addition to your library of... Read morePublished 6 months ago by trishaa
I've made about half the recipes in this book, and have found that while the recipes are a nice starting point, in a lot of them, the amounts are off. Read morePublished 6 months ago by D. Barry