Put 'em Up!: A Comprehensive Home Preserving Guide for the Creative Cook, from Drying and Freezing to Canning and Pickling by Sherri Brooks Vinton

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  • Pickled beets with cumin and cloves

    • krobbins426 on July 25, 2013

      Added a little grated orange zest also. Delicious.

  • Fennel and onion jam

    • krobbins426 on July 26, 2013

      Makes a phenomenal sandwich when paired with goat cheese.

  • Pickled chili peppers

    • nphillips on July 23, 2017

      This is my favorite brine for pickling jalapeños. The little bit of sugar is delicious. Best to process for only five minutes, to avoid mushiness.

  • Easy-bake tomato paste

    • rchlnnmllr on May 22, 2013

      This makes an absolutely incredible tomato paste, but is very time consuming, heats up the kitchen tremendously, and produces very little paste for the number of tomatoes.

  • Dill with feta pesto

    • spharo00 on July 22, 2012

      I had a little less dill than the recipe called for so used more parsley to make up the difference. I also substituted pecans for walnuts since that is what I had on hand. I drizzled the olive oil in at the end, instead of putting it all in at the beginning, and ended up using much less than the recipe suggested. This may have still been a bit too much as the final pesto tasted more like olive oil than anything else.

  • Orange marmalade

    • spharo00 on March 09, 2012

      This is a very easy marmalade recipe compared to others I have tried in the past. It wasn't fussy and had few ingredients so the orange flavor wasn't overpowered by a bunch of spices. This is a sweet marmalade, with just a little tartness. Remember - it is made over the course of three days so allow plenty of time.

  • Rhubarb jam

    • goodfruit on May 31, 2014

      make with brown sugar for a more caramel flavor

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  • ISBN 10 1603425462
  • ISBN 13 9781603425469
  • Linked ISBNs
  • Published Aug 18 2010
  • Format Paperback
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Storey Publishing LLC
  • Imprint Storey Publishing LLC

Publishers Text

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 everybody’s 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 season’s 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 reserved 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!



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