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Put 'em Up!: A Comprehensive Home Preserving Guide for the Creative Cook, from Drying and Freezing to Canning and Pickling [Paperback]

Sherri Brooks Vinton
4.6 out of 5 stars  See all reviews (7 customer reviews)
List Price: CDN$ 25.95
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Book Description

June 2 2010

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 Include:

Pickled Asparagus  Wasabi Beans  Beet Relish
Berry Bourbon  Grannys Chow-Chow  Agua Fresca  Cantaloupe Rum  Asian Carrot Slaw  Curried Cauliflower  Drunken Cherries  Cherry and Black Pepper Preserves  Pickled Jalapenos  Three-Chili Hot Sauce  Preserved Lemons  Candied Citrus Rind  Oven-Dried Sweet Corn  Bread and Butter Chips  Pickled Fennel  Figs in Honey Syrup  Roasted Garlic Butter  Grape Leather  Dill Pesto with Feta  Martini Onions  Ginger and Peach Jam  Dried Pear Chips  Sugar Plums  Pickled Ramps  Classic Strawberry Jam  Sweet Pepper Marmalade  Salsa Verde  Oven-Dried Tomatoes  Pickled Watermelon Rind

Frequently Bought Together

Put 'em Up!: A Comprehensive Home Preserving Guide for the Creative Cook, from Drying and Freezing to Canning and Pickling + Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry + Bernardin Complete Book of Home Preserving: 400 Delicious and Creative Recipes for Today
Price For All Three: CDN$ 51.30

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Product Details

Product Description


“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.”

“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! ”

“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.”

About the Author

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.

Customer Reviews

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Most helpful customer reviews
10 of 10 people found the following review helpful
5.0 out of 5 stars Demystifies Food Preservation Aug. 20 2010
I love this book! Bought it on a trip out of town and ready it in the hotel, on the train and in the cab home. Like many, I have recently discovered the time-honored tradition and skills of canning and preserving and I love how this book updates the process for a modern audience. I've already made 2 recipes from the book and both I love so I plan on preserving more of this summer's farmers market bounty thanks to Put 'em Up! I highly recommend this book!
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6 of 6 people found the following review helpful
5.0 out of 5 stars Awesome canning book!! Jan. 8 2012
I love this book! I have been canning for a few years now and was looking for a book with some new ideas. This book is great and has lots of interesting recipes...I can't wait to try the rhubarb jelly this spring! Sherri uses Pomona's pectin for quite a few recipes; it can be hard to find this product except for in specialty stores but it's worth the effort. I love this pectin because you can regulate the amount of sugar that goes into the final product and I love that the book uses it in quite a few cases. There are also quite a few recipes for berry vinegar, liqueurs, etc. that are great to keep or give away. All in all, a great book with lots of fresh ideas for me.
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4 of 4 people found the following review helpful
5.0 out of 5 stars My new Favorite Preserving book! Aug. 2 2011
By KWMama
This book is great! It's fun, a bit quirky, and the pictures and recipes are fantastic. Definitely my new favorite preserving book.
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1 of 1 people found the following review helpful
5.0 out of 5 stars Great ideas Jan. 20 2014
This has lots of new spins on commonly preserved produce. Not only will you find a recipe for Watermelon Liqueur (which is divine) but you'll also find Watermelon Granita, Pickled Watermelon Rind, Watermelon Jelly and Watermelon Agua Fresca. Similar recipes for apples, asparagus, beans, beets, berries, cabbage, cantaloupe, carrots, cauliflower, cherries, chilies, citrus, corn, cucumbers, fennel, figs, garlic,grapes, herbs, mushrooms, onions, peaches, pears, plums, radishes, ramps and scapes, rhubarb, strawberries, summer squash and zucchini, sweet peppers, tomatillos and green tomatoes, and tomatoes.

This book is perfect if you get a ton of the same kind of produce, and want to preserve it, without repeating your recipes too many times. It is organized into chapters, each one featuring one kind of produce. If you're like me, and have been preserving for several years, the same old recipes sometimes just don't cut it like they used to. This is a good jumping-off point for getting into adding herbs and extracts into your strawberry jam. This is also a good book for the beginner, just be prepared to have a lot of choices.

There are also several recipes featuring a low or no sugar pectin called Pomona's Pectin, which is a god-send. Regular jam/jelly recipes generally call for 1 cup fruit, 2 cups sugar. Pomona's does not need any sugar added, so you're getting a more flavourful and healthy preserve.
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