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Putting Up: A Year-Round Guide to Canning in the Southern Tradition Paperback – June 2, 2008


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Frequently Bought Together

Putting Up: A Year-Round Guide to Canning in the Southern Tradition + Putting Up More: A guide to canning jams, relishes, chutneys, pickles, sauces, and salsas + Food in Jars: Preserving in Small Batches Year-Round
Price for all three: $48.87

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Product Details

  • Paperback: 176 pages
  • Publisher: Gibbs Smith; First Edition edition (June 2, 2008)
  • Language: English
  • ISBN-10: 1423602803
  • ISBN-13: 978-1423602804
  • Product Dimensions: 9.8 x 7.4 x 0.6 inches
  • Shipping Weight: 1.5 pounds (View shipping rates and policies)
  • Average Customer Review: 3.2 out of 5 stars  See all reviews (17 customer reviews)
  • Amazon Best Sellers Rank: #850,057 in Books (See Top 100 in Books)

Editorial Reviews

Review

"Dowdney runs through the techniques, equipment and supplies needed, step-by-step preparations, hot packing, water bathing and much more in this colorful volume. Many of the recipes -- among them Peach Chutney, Strawberry-Orange Marmalade, Bread and Butter Pickles, Pear Relish and Very Berry Preserves -- look and sound delicious, too." (Los Angeles Daily News 2008-06-25)

"Dowdney has provided an invaluable manual for the novice and a treasure-trove of new knowledge for even the most experienced home canner." (Charleston Magazine 2008-08-01)

"Granted, home canning is a lot of work, but it is also a satisfying way to preserve your home-grown produce to use later in the year when the garden is fallow. The author of "Putting Up" explains how to successfully do just that with 65 recipes that range from tomato sauce to jelly. It's a great reference book that takes all of the fear out of home canning." (Sacramento Bee 2008-06-25)

"Steve shares his expertise in home canning with a new step-by-step guide." (Southern Living 2008-07-01)

"A gem of a book titled Putting Up: A Year-Round Guide to Canning in the Southern Tradition by Stephen Palmer Dowdney is my choice of this summer's must-have volume. At least it is a must-have for all of us tempted by canning and preserving but smart enough to know that without solid science behind what we're doing, things can get dangerous. Dowdney's recipes are good, but what takes this book to the head of the class is the solid, logical science and technique information. He puts us in control, rather than left to just follow a vague recipe hoping all will be well. This is the reference book you want for any preserving you take on." (The Splendid Table 2008-08-14)

"Dowdney re-examines the pastime by explaining the materials and methods used in canning, offers recipes for such seasonal fare as artichoke chow-chow and garlic pickles, and offers resources for keeping the family tradition alive." (Tampa Tribune 2008-06-25)

From the Inside Flap

Year-Round Guide to Canning in the Southern Tradition,
Stephen Palmer Dowdney
For many, delectable home-canned goods often seem to stir up happy childhood memories and provide great comfort food. Putting Up teaches how to safely can our favorite fruits, vegetables, and preserves from days gone by, and helps to add that touch of comfort that our pantries have been missing.
In his plainspoken narrative, Steve Dowdney explains how to put up crops harvested during each month of the year and includes many delicious recipes he has produced for his successful canning business, Rockland Plantation Products. Dowdney discusses in great detail the technique of hot-pack and water-bath canning, and also supplies a list of resources where essential canning supplies can be purchased.
More than just a how-to manual, Putting Up is a wonderful guide for experienced canners and those just getting started. It is chock full of anecdotes, stories, and vignettes of the long gone agrarian South that filled the author's youth, and pertinent, up-to-date information for canning today.
For twelve years, Steve Dowdney was the owner and chief operator of South Carolina's premiere "small batch" processing and canning company. As founder of Rockland Plantation Products, he takes great pride in the knowledge that the company's products taste exactly like the best of a grandmother's home-put up stores. Dowdney is a former Ranger, Airborne and Special Forces qualified combat veteran, and a graduate of The Citadel, where he and fellow classmate Pat Conroy co-wrote the yearbook. He resides in Charleston, South Carolina. Steve can be reached at www.stevedowdney.com.
Front cover photography © 2008 Zac Williams Back cover photography © 2008 Rick McKee Jacket designed by Debra McQuiston

More About the Author

Steve Dowdney developed his love of fresh, seasonal foods in his childhood, partially spent at his grandparents' Rockland Plantation in South Carolina. He and his son headed up a company by the same name, shipping their locally grown and preserved products across the country. His Rockland Plantations brand has been featured in numerous newspaper, magazine, and television interviews.

Customer Reviews

3/4 of them leaked, and were then not sealed.
Sarah G
It does not give any information on home pressure canning, other than to warn that this is a method best left to professional canneries.
Esso Teddy
I am always looking for canning books to add to my bookshelf, but after what I saw, this is not a book I will be purchasing.
prvrbs31gal

Most Helpful Customer Reviews

14 of 15 people found the following review helpful By Amanda Styles on June 24, 2009
Format: Paperback
I bought this book tonight after taking a class with Steve at our local gourmet cookware store (The Cooks Warehouse in Decatur, GA). We made 4 recipes, 3 of which are in the book - strawberry jam, peach chutney, and dilly beans - plus one from his soon to come 2nd book - tomato basil soup. Everything was DELICIOUS, and far easier than I imagined.

When we talked about safe canning, Steve explained the difference between what the FDA requires of commercial canners and what the USDA recommends to home canners, and the difference is shocking. Clearly the USDA thinks we are all incapable of sanitizing our jars.

Anyone looking for delicious, creative, gourmet recipes that you can can yourself should definitely check this book out.
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Format: Paperback
PUTTING UP: A YEAR-ROUND GUIDE TO CANNING IN THE SOUTHERN TRADITION offers a step-by-step survey of canning, from basic procedures and equipment to seasonal recipes for fruits and vegetables alike. From a Green Tomato Relish and Artichoke Pickles to Red Tomato Relish and Charleston Gumbo, these are preserves often not found in the typical beginner's canning cookbook, and come with color photo accents throughout.
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11 of 13 people found the following review helpful By Amazon Customer on July 9, 2008
Format: Paperback Verified Purchase
I find it amazing that the FDA - the Food and Drug Administration - that regulates commercial food processing and the USDA - the United States Department of Agriculture the agency that over sees guidelines for home canning advocate such different methodology.

Mr. Dowdney, according to his bio, ran a successful boutique cannery. His recipes are interesting sounding and I've marked several, like the pickled shrimp, the garlic pepper jelly, peach pickles, corn liquor bbq sauce and others for trial.

I'll admit, since I've been canning the USDA way for 30 some years that it's a little strange to visualize the methods used here for traditionally pressure canned low acid type foods, but acidulating and other techniques make sense. I'm looking forward to using this book.
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3 of 3 people found the following review helpful By A. Collins on November 2, 2009
Format: Paperback Verified Purchase
There are many clever ideas in this book which I have not seen any where else. It wasn't for the beginning student but fun for someone who has worked in this method before.
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3 of 3 people found the following review helpful By Michigan Mom on October 3, 2009
Format: Paperback
This book offers practical, smart information on how to safely can at home. The recipes are healthy, interesting and look delicious. I checked out 17 books on canning from my library system before deciding which to purchase and my husband and I both agreed that this will be first on our list.

Each recipe is very clearly outlined. Equipment and processes are explained, and my favorite part is that the book is organized by month, so that in season produce can be used. We're currently living in Michigan but plan to move to Tennessee, where this will be abudantly helpful!
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3 of 3 people found the following review helpful By K. Davidson on September 28, 2009
Format: Kindle Edition Verified Purchase
I bought this book and find the recipes interesting and amazing! What I love about the book is the author's suggestion of how to use the product after you have successfully canned it. Often times, I will see a canning recipe that looks intriguing but I have no idea of how to serve it once I've completed it.

The second best part is that he mentions Jerusalem artichokes, something my grand parents grew and I loved to snack on just like chips, but no one seems to know anything about anymore. Now I have a recipe, just need some tubers to grow my own!

Buy the book and enjoy old home favorites or try out some of the new items that you may have never even heard of, but get the book.
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9 of 12 people found the following review helpful By Esso Teddy on November 1, 2009
Format: Paperback Verified Purchase
This book is written by a person who built up a business selling quality "artisanal" canned products and has used this knowledge to write a very readable and informative handbook for home canning, including many interesting recipes. People interested in learning more about putting up preserves and high acid foods using water-bath and hot pack canning methods will find this book to be a good resource. It does not give any information on home pressure canning, other than to warn that this is a method best left to professional canneries.

The sub-title "A Seasonal Guide to Canning in the Southern Tradition" is misleading in that home pressure canning has been a large part of preserving foods since the Great Depression and before. It is still practiced throughout the south (and I imagine anywhere people have garden produce they want to keep for consumption beyond the growing season) for putting up soups, stews and sauces and certain vegetables such as green beans or potatoes that do not freeze well.

I have been doing home canning for more than twenty years, including the above methods, but mainly using pressure canning. In recent years, the FDA and most government extension services have strongly discouraged home pressure canning because of the perceived danger of contamination, and especially botulism, if procedures are not carefully and correctly followed. Because of this, there is almost no information available on how to correctly do pressure canning. There is a perceived liability in telling people how to do something that can be dangerous, perhaps deadly, if done incorrectly. I had hoped that this book would provide further information, perhaps allowing me to improve my techniques and being even more sure of a safe product.

Perhaps I will have to write that book myself.
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