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The Put 'em Up! Preserving Answer Book: 399 Solutions to All Your Questions: Canning, Freezing, Drying, Fermenting, Making Infusions Spiral-bound – March 25, 2014

4.2 out of 5 stars 16 customer reviews

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Editorial Reviews

From the Back Cover

Put 'em Up! with Confidence


Preserve your favorite foods with the aplomb of a seasoned expert. Whether you want to freeze five quarts of just-picked berries or have questions about safely canning your tomato-meat sauce, Sherri Brooks Vinton offers reassuring advice to help you put up home-preserved foods that are safe to eat and delicious. A perfect companion to all your preserving recipes, this friendly guide answers your questions and addresses your concerns about refrigerating, freezing, canning, drying, fermenting, and infusing.


About the Author

Sherri Brooks Vinton is the author of Put ‘em Up!, Put ‘em Up! Fruit, and The Real Food Revival. Her writing, talks, and hands-on workshops teach how to find, cook and preserve local, seasonal, farm friendly food. Her website can be found at www.sherribrooksvinton.com. She lives in Connecticut.

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Product Details

  • Spiral-bound: 256 pages
  • Publisher: Storey Publishing, LLC; Spi edition (March 25, 2014)
  • Language: English
  • ISBN-10: 1612120105
  • ISBN-13: 978-1612120102
  • Product Dimensions: 6.6 x 0.9 x 8 inches
  • Shipping Weight: 15.2 ounces (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (16 customer reviews)
  • Amazon Best Sellers Rank: #545,263 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Spiral-bound
A good beginners guide to canning and preserving food. This is set up in a question and answer format that goes through the processes and methods, tools and prep work that you will need to learn in order to begin canning.

I did not really like the layout and organization of the questions and answers. It seems like some questions you would want answered first, like the actual process of canning are a quarter of the way into the book, and recipes are mixed in with the questions and answer sections before you are even introduced to how to can things. However, everything you need to know before canning, preserving or drying is in here if you want to sit down and read the whole book before actually making anything.

The drying, fermenting and infusion sections were set up better and are usually things left out of other food preservation methods, so that was nice to see.

This is a good how-to book for someone new to canning and food preservation methods, not a recipe book. There are several recipes interspersed throughout that are easy and go along with the questions and answer section before it.

This book was provided for free in return for an honest review.
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Format: Kindle Edition
Summer is the perfect time for putting up the abundance of produce that is available at farmer's markets, through your local CSA, from your garden, or even from your grocery store. Costs are usually lower this time of year, so it's a great time to take advantage of those lower prices to put away food for the rest of the year. Food that is ripe and in-season tastes better and has more nutrients available when it's picked at its peak.

While I utilize some methods of putting up food, I'm still in the process of learning about other methods. I know how easy it is to put off trying different methods because they seem intimidating. In Put 'em Up! Preserving Answer Book, Sherri Brooks Vinton steps into the world of canning, freezing, drying, fermenting, and making infusions by answering common questions and explaining the ins and outs of these different methods.

For the true beginners and those who need a refresher course, Vinton first covers the basics of food preservation, talks about where to find quality food and how to properly store it, and discusses prep work for the foods. The next section dives into the preserving process which covers general information about canning, water-bath canning (boiling-water method), pressure canning, refrigeration, freezing, drying, fermentation, and finally, infusions. The final section gets into the actual application of the skills talked about in the rest of the book. The topics include answers about sweet and savory spreads, pickles, vegetables, whole fruits, and tomatoes and tomato products.

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Format: Spiral-bound Verified Purchase
If I had to do it over again I would probably skip this book. It's a bit dry and is really not for the experienced canner. This book seemed to focus more on what not to do than on different methods of doing things correctly. Overall, it was disappointing.
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Format: Spiral-bound Verified Purchase
I've been canning for years, but I don't know everything. Some of the information in the Put em Up Preserving Answer book is stuff I already knew, but there were so many things I didn't know... often I didn't even *think* to know.. I returned my library copy and bought the book for myself so I can highlight the most important parts and have it as a reference..
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Format: Spiral-bound
From my perspective, it seemed that most everything in here you can learn in other regular canning books. I was looking for the kinds of info that falls off the radar. I wanted what other books fail to mention, that sort of thing. I didn't get too much from this book that I already didn't read elsewhere. The format is good for brand new hobbyists to canning I guess as it's in a Q&A format. I just expected more. With that said, I must say I LOVE the author's "Put 'em up, FRUIT!" book. It is excellent bc it has the unusual as well as the standard fare, and the illustrations are clear and the instructions are easy to understand. I am ordering her earlier "Put 'em Up!" preserving book now, even though it was published earlier.
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Format: Kindle Edition
With the plethora of fresh fruits, vegetables and herbs available in the summer and autumn months, knowledge of proper preservation can prolong your enjoyment of your abundance. In the past, our grandparents would preseve, pickle, and "put up" food for the bleak winter months. Now with all foods available year round at the local grocery, these practices have fallen by the wayside and the traditions are not necessarily passed down through the generations anymore. Sherri Brooks Vinton answers all the questions you could ever have about preserving food safely and efficiently. My first project is going to be strawberry jam. What will you try?

** I received a copy of this book in exchange for an honest review **
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Format: Spiral-bound Verified Purchase
This book is definitely for beginners who know nothing about canning and preserving food. Well written and easy to understand.
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