I was recently sent a copy of Put ’em Up!: A Comprehensive Home Preserving Guide for the Creative Cook, from Drying and Freezing to Canning and Pickling by Sherri Brooks Vinton and, after devouring ever page, I couldn’t wait to share it with you.
For a lot of reasons, I’m drawn to the concept of preserving foods at home. Health, safety, and economic concerns are leading many cooks to explore the notions of freezing, canning, drying, and pickling their own foods.
Besides, it’s just crazy fun!
About Put ’em Up: A Comprehensive Home Preserving Guide
PRESERVING IS BACK, AND IT’S BETTER THAN EVER. Flavors are brighter, batch sizes are more flexible, and modern methods make the process safer and easier. Eating locally is on everybodys mind, and nothing is more local than Heirloom Salsa made from vine-fresh tomatoes or a quick batch of Ice-Box Berry Jam saved from the seasons last berries. Even beginners who never made peach jam or dill pickles in their grandmothers kitchens are eager to pick up preserving skills as a way to save money, extend the local harvest, and control the quality of preserved ingredients.
The step-by-step instructions in Put ‘em Up will have the most timid beginners filling their pantries and freezers with the preserved goodness of summer in no time. An extensive Techniques section includes complete how-to for every kind of preserving: refrigerating and freezing, air- and oven-drying, cold- and hot-pack canning, and pickling. And with recipe yields as small as a few pints or as large as several gallons, readers can easily choose recipes that work for the amount of produce and time at hand.
Real food advocate Sherri Brooks Vinton offers recipes with exciting flavor combinations to please contemporary palates and put preserved fruits and vegetables on dinner-party menus everywhere. Pickled Asparagus and Wasabi Beans are delicious additions to holiday relish trays; Sweet Pepper Marmalade perks up cool-weather roasts; and Berry Bourbon is an unexpected base for a warming cocktail.
The best versions of tried-and-true favorites are all here too. Bushels of fresh-picked apples are easily turned into applesauce, dried fruit rings, jelly, butter, or even brandy. Falling-off-the-vine tomatoes can be frozen whole, oven dried, canned, or made into a tangy marinara. Options for pickling cucumbers range from Bread and Butter Chips and Dill Spears to Asian Ice-Box Pickles. Something delicious for every pantry!
Recipes in Put ’em Up Include:
- Pickled Asparagus
- Wasabi Beans
- Beet Relish
- Grannys Chow-Chow
- Cantaloupe Agua Fresca
- Asian Carrot Slaw
- Easy Bake Tomato Paste
- Curried Cauliflower
- Sweet and Sour Pickled Onions
- Cherry and Black Pepper Preserves
- Pickled Jalapenos
- Three-Chili Hot Sauce
- Preserved Lemons
- Candied Citrus Rind
- Heirloom Tomato Salsa
- Oven-Dried Sweet Corn
- Bread and Butter Chips
- Roasted Garlic Butter
- Dill Pesto with Feta
- Dried Pear Chips
- Watermelon Agua Fresca
- Heirloom Watermelon Jelly
- Sugar Plums
- Classic Strawberry Jam
- Sweet Pepper Marmalade
- Salsa Verde
- Oven-Dried Tomatoes
- Pickled Watermelon Rind
- Strawberry Vinegar
- Pickled Beets with Dill
- Frozen Carrots
- Many More!
Chapters in Put ’em Up Include
- Making Jams and Jellies
- Making Salsas, Chutneys, and Relishes
- Making Butters, Sauces, and Ketchups
- Food Preservation Method: Refrigeration
- Food Preservation Method: Freezing
- Food Preservation Method: Infusion
- Food Preservation Method: Drying
- Food Preservation Method: Boiling Water-Method
- And countless recipes, tips, and techniques!
About the Author: Sherri Brooks Vinton
Sherri Brooks Vinton is the founder of FarmFriendly LLC, which helps chefs, restaurateurs, and food organizations support local agriculture. She is a former governor of Slow Food USA, and a member of the Chef’s Collaborative, Women’s Chefs and Restaurateurs, Northeast Organic Farmers Association, and the International Association of Culinary Professionals. She is the author of The Real Food Revival and lives in Connecticut.
Put ’em Up!: A Comprehensive Home Preserving Guide for the Creative Cook, from Drying and Freezing to Canning and Pickling is a wonderful book for the cook who is new to home preserving as well as for the seasoned pro. Honestly, all the information you need is right in these pages.
The book is bright, beautiful, and very enjoyable to read. The recipes are clear, easy to follow, and can’t be found anywhere else. Shake a leg and order your copy from Amazon today. Your family will sing your praises all winter long – in between bites, that is.