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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.
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Update summer 2016: After some time since the above review, I have added more canning books to my 'library.' I still go back to this one and revisit the recipes. I had made a Giardiniera from another book and then noticed another simpler one in this book, using 3 veggies but the directions helpfully suggest you can swap out any veggies as long as you keep the amt true to the original formula to be sure there's enough brine. I like helpful hints like this. It gives you options. I have a salsa recipe in this book that has become my fave, Charred Chili Salsa. Better than any store bought. Just sayin'.
The overall instructions at the beginning are especially good. I recommend you read them over several times before starting any recipe.
basic ideas/info for freezing or canning
basic ideas (oven drying or saucing) regardless of # of produce
amount of veggies mentioned in recipes, do you have any idea how much 5, 10, or 25# of tomatoes is? Major problem
Hubby and I joined a community garden this year and had a bumper crop of tomatoes in July so we decided to "put up" tomatoes. First, we canned raw tomatoes just to have them available during the winter months here in the mid-atlantic when grocery store tomatoes are pulpy and tasteless. I ordered this book for more ideas and we have become addicted to canning. We've spent the last three weekends putting up peaches, tomatoes, pears, cucumbers and onions. We're trying all methods of preservation for a particular fruit or vegetable. The Sweet and Sour Pickled Onions and Bread and Butter pickles are amazing. This book is excellent for a beginner. It explains how and why to do everything and the author has a great sense of humor and useful tips as well as great recipes. We can't wait to put up the rest of the pears from a co-workers tree. So far we've done Pear Butter and Pear Chutney, tomorrow we tackle Pears in Syrup. Next year we plan to have our own garden so we can preserver more foods. I do plan to do carrots and beans this year too. This book only provides information for boiling-water method canning. We tried pressure canning once and though we will try again, the boiling-water method is much easier. Another recommendation to beginners from the author and me, get the canning kit that contains the jar lifter, lid magnet and funnel - without them we would be lost. Happy canning.