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  • List Price: $19.95
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Condition: Used: Good
Comment: Former library book with normal library stickers and stamps. Cover has heavy wear, pages are clean and unmarked.
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Put 'em Up! Paperback – June 2, 2010

4.4 out of 5 stars 199 customer reviews

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Nutrition Stripped: 100 Whole-Food Recipes Made Deliciously Simple by McKel Hill
"Nutrition Stripped" by McKel Hill
Discover more than 100 delicious whole-food recipes—with striking color photos—in this cookbook based on the popular blog, 'Nutrition Stripped'. Learn more | See related books
$16.21 FREE Shipping on orders with at least $25 of books. Only 16 left in stock (more on the way). Ships from and sold by Amazon.com. Gift-wrap available.
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Frequently Bought Together

  • Put 'em Up!
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  • Put 'em Up! Fruit: A Preserving Guide & Cookbook: Creative Ways to Put 'em Up, Tasty Ways to Use 'em Up
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  • The Put 'em Up! Preserving Answer Book: 399 Solutions to All Your Questions: Canning, Freezing, Drying, Fermenting, Making Infusions
Total price: $46.29
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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.

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Product Details

  • Paperback: 304 pages
  • Publisher: Storey Publishing LLC; First Edition edition (June 2, 2010)
  • Language: English
  • ISBN-10: 1603425462
  • ISBN-13: 978-1603425469
  • Product Dimensions: 7.4 x 0.8 x 9.1 inches
  • Shipping Weight: 1.3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (199 customer reviews)
  • Amazon Best Sellers Rank: #83,841 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

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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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~
9 Comments 199 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
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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 ›
7 Comments 131 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
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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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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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