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The Put 'em Up! Preserving Answer Book: 399 Solutions to All Your Questions: Canning, Freezing, Drying, Fermenting, Making Infusions
Do you have questions about preserving food? Sherri Brooks Vinton has the answers! In this handy Q&A reference, Sherri answers 399 of the most commonly asked questions about canning, pressure canning, refrigeration, freezing, drying, and fermentation, including how to apply these techniques to specific fruits and vegetables. She also addresses setting up your kitchen, choosing the best varieties for your needs, making substitutions, and much more. With this kitchen companion in hand, even complete beginners will soon be putting up the harvest, safely and easily.
256 pages, Spiral-bound
First published March 5, 2014
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Displaying 1 - 13 of 13 reviews
December 1, 2013
I previously reviewed Vinton's other canning book, Put 'em Up food preservation, which I loved, and this one was no exception.
This book is exactly what it says it is - it's a question and answer book on common food preservation topics, from freezing, drying/dehydrating, to canning. There's a few recipes and introductory text, but it's mostly a q & a/ quick reference book.
It's definitely aimed at beginner canners - which I definitely am (having canned exactly 2 different recipes last year, albeit multiple batches of both) and beginner preservation techniques (which I am not, having been heavily relying on freezing / dehydrating for years). There were some interesting dehydration tips that were new, though I didn't really learn anything from the freezer sections.
That being said, this is definitely a book I'll buy and add to my canning cookbook library
This book is exactly what it says it is - it's a question and answer book on common food preservation topics, from freezing, drying/dehydrating, to canning. There's a few recipes and introductory text, but it's mostly a q & a/ quick reference book.
It's definitely aimed at beginner canners - which I definitely am (having canned exactly 2 different recipes last year, albeit multiple batches of both) and beginner preservation techniques (which I am not, having been heavily relying on freezing / dehydrating for years). There were some interesting dehydration tips that were new, though I didn't really learn anything from the freezer sections.
That being said, this is definitely a book I'll buy and add to my canning cookbook library
March 7, 2014
Awesome book! I started preserving a couple of years ago. Then I stopped preserving a couple of years ago. Mainly because I was a beginner; I was a lot unsure of myself and what I was making. I wish I had had this resource when I first started, because then I would have known a lot of my doubts were unfounded. Two years lost! Ouch.
I would definitely recommend this book to the beginning preserver. It is easy to follow and the questions it answers are ones I remember having. It has lots of step by step advice and great artwork to go with the directions. It is a great resource to keep at hand when preserving. It also has recipes scattered throughout that are yummy and give a break to all the information.
An ARC was provided to me from the publisher through NetGalley.
I would definitely recommend this book to the beginning preserver. It is easy to follow and the questions it answers are ones I remember having. It has lots of step by step advice and great artwork to go with the directions. It is a great resource to keep at hand when preserving. It also has recipes scattered throughout that are yummy and give a break to all the information.
An ARC was provided to me from the publisher through NetGalley.
July 21, 2014
Summer is the perfect time for putting up the abundance of produce that is available at farmer's markets, through your local CSA, from your garden, or even from your grocery store. Costs are usually lower this time of year, so it's a great time to take advantage of those lower prices to put away food for the rest of the year. Food that is ripe and in-season tastes better and has more nutrients available when it's picked at its peak.
While I utilize some methods of putting up food, I'm still in the process of learning about other methods. I know how easy it is to put off trying different methods because they seem intimidating. In Put 'em Up! Preserving Answer Book, Sherri Brooks Vinton steps into the world of canning, freezing, drying, fermenting, and making infusions by answering common questions and explaining the ins and outs of these different methods.
For the true beginners and those who need a refresher course, Vinton first covers the basics of food preservation, talks about where to find quality food and how to properly store it, and discusses prep work for the foods. The next section dives into the preserving process which covers general information about canning, water-bath canning (boiling-water method), pressure canning, refrigeration, freezing, drying, fermentation, and finally, infusions. The final section gets into the actual application of the skills talked about in the rest of the book. The topics include answers about sweet and savory spreads, pickles, vegetables, whole fruits, and tomatoes and tomato products.
Put 'em Up! Preserving Answer Book is not a recipe book, but it does include several recipes including:
Bread and Butter Chips (pickles)
Pickled Okra
Green Beans in Water
Simple Brine
Pub Pickles
Dried Cherries
Classic Fermented Sauerkraut
Strawberry Vinegar
Quick Blueberry Jam
Pan-Roasted Chicken with Raspberry Reduction
Peel-and-Pip Pectin
Pickling Spice
Blueberry Gastrique
Pears in Honey Syrup
Avalanche Sauce
For more recipes, you can check out Vinton's other books: Put 'em Up! and Put 'em Up! Fruit. (Note: I have not personally used either of these books, so I can not vouch for them.) This book is wonderful for someone who is first getting started with food preservation or for someone who needs a refresher course. Its question/answer format is easy to follow. I like the enclosed spiral format is it means the book actually stays open for easier reading and use. It's a nice resource to have on hand when you want to be able to quickly look up a question about a particular preserving method.
Disclosure: I received this book free from the publisher for this review. A positive review is not required nor guaranteed. All opinions are my own.
While I utilize some methods of putting up food, I'm still in the process of learning about other methods. I know how easy it is to put off trying different methods because they seem intimidating. In Put 'em Up! Preserving Answer Book, Sherri Brooks Vinton steps into the world of canning, freezing, drying, fermenting, and making infusions by answering common questions and explaining the ins and outs of these different methods.
For the true beginners and those who need a refresher course, Vinton first covers the basics of food preservation, talks about where to find quality food and how to properly store it, and discusses prep work for the foods. The next section dives into the preserving process which covers general information about canning, water-bath canning (boiling-water method), pressure canning, refrigeration, freezing, drying, fermentation, and finally, infusions. The final section gets into the actual application of the skills talked about in the rest of the book. The topics include answers about sweet and savory spreads, pickles, vegetables, whole fruits, and tomatoes and tomato products.
Put 'em Up! Preserving Answer Book is not a recipe book, but it does include several recipes including:
Bread and Butter Chips (pickles)
Pickled Okra
Green Beans in Water
Simple Brine
Pub Pickles
Dried Cherries
Classic Fermented Sauerkraut
Strawberry Vinegar
Quick Blueberry Jam
Pan-Roasted Chicken with Raspberry Reduction
Peel-and-Pip Pectin
Pickling Spice
Blueberry Gastrique
Pears in Honey Syrup
Avalanche Sauce
For more recipes, you can check out Vinton's other books: Put 'em Up! and Put 'em Up! Fruit. (Note: I have not personally used either of these books, so I can not vouch for them.) This book is wonderful for someone who is first getting started with food preservation or for someone who needs a refresher course. Its question/answer format is easy to follow. I like the enclosed spiral format is it means the book actually stays open for easier reading and use. It's a nice resource to have on hand when you want to be able to quickly look up a question about a particular preserving method.
Disclosure: I received this book free from the publisher for this review. A positive review is not required nor guaranteed. All opinions are my own.
March 11, 2014
I reviewed a galley of this in late 2013, through NetGalley. This is a very easy to follow guide that presents information on a variety of types of preserving - canning, drying, etc - in a Q&A format. It's definitely a beginner-level book - the info is presented clearly and concisely, with lots of emphasis on safety and how to prevent and identify food spoilage. (There were also some really off-the-wall Q's presented, beyond the pale of what I would imagine most beginners would come up with. That was a little odd but for all I know they're common questions that people who teach food preservation get.) For me, there wasn't much in this book that was new. But this is a fantastic starter for someone who's thinking about trying out one or more of these types of food preservation.
Also, despite what the title here on Goodreads says, the book is actually called "The Put 'em Up! Preserving Answer Book: 399 Solutions to All Your Questions: Canning, Freezing, Drying, Fermenting, Making Infusions," which the cover depicts. I think at some point after this appeared on Goodreads the title must have changed.
Also, despite what the title here on Goodreads says, the book is actually called "The Put 'em Up! Preserving Answer Book: 399 Solutions to All Your Questions: Canning, Freezing, Drying, Fermenting, Making Infusions," which the cover depicts. I think at some point after this appeared on Goodreads the title must have changed.
April 28, 2014
Preserving Goddess Sherri Brooks Vinton offers a wonderful Q & A book for both preserving novices (like myself) and veterans alike. I am new to gardening, but as my harvest blooms, I've wondered, after giving fruit baskets to everyone, what else can I do with harvest? I've always been intimidated by preserving, but this book really opened my eyes on what I can do to have healthy, homemade goods, all year round.
I tried the Raspberry Jelly recipe and I went with the refrigerated option, since this was my first time attempting this, and it was delicious. Vinton did mention that first timers should not start with jams and jellies because it can take time to find the right gel. This was a good cautionary tale, because it took me 2 times to get it right, but it was worth it in the end. I did not take the author's advice and to try pickling as my first canning venture, but I tried the pickling spice recipe, and I have to agree that this would have been a good first canning experience.
Overall, I found this book helpful, and I will definitely check out Vinton's other books.
Thanks to NetGalley for the ARC!
I tried the Raspberry Jelly recipe and I went with the refrigerated option, since this was my first time attempting this, and it was delicious. Vinton did mention that first timers should not start with jams and jellies because it can take time to find the right gel. This was a good cautionary tale, because it took me 2 times to get it right, but it was worth it in the end. I did not take the author's advice and to try pickling as my first canning venture, but I tried the pickling spice recipe, and I have to agree that this would have been a good first canning experience.
Overall, I found this book helpful, and I will definitely check out Vinton's other books.
Thanks to NetGalley for the ARC!
June 7, 2014
With the plethora of fresh fruits, vegetables and herbs available in the summer and autumn months, knowledge of proper preservation can prolong your enjoyment of your abundance. In the past, our grandparents would preseve, pickle, and "put up" food for the bleak winter months. Now with all foods available year round at the local grocery, these practices have fallen by the wayside and the traditions are not necessarily passed down through the generations anymore. Sherri Brooks Vinton answers all the questions you could ever have about preserving food safely and efficiently. My first project is going to be strawberry jam. What will you try?
** I received a copy of this book in exchange for an honest review **
Read my full review here: http://www.ivoryowlreviews.blogspot.c...
** I received a copy of this book in exchange for an honest review **
Read my full review here: http://www.ivoryowlreviews.blogspot.c...
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August 7, 2014I would highly recommend this book to someone new to food preservation. It's a no-question-is-stupid answer book on all aspects of canning, freezing, drying, fermenting and making infusions. Plenty of answers and tips, and a few recipes thrown in.
I skimmed most of the book, as it did not present much new info in the sections I was interested in - and even then I found some repetition. But if I were ever to start drying or fermenting I'd certainly pick this book up again as a starting point.
I enjoy Sherri's writing style and regularly use recipes from her other two Put 'em Up books.
I skimmed most of the book, as it did not present much new info in the sections I was interested in - and even then I found some repetition. But if I were ever to start drying or fermenting I'd certainly pick this book up again as a starting point.
I enjoy Sherri's writing style and regularly use recipes from her other two Put 'em Up books.
March 6, 2014
WOW! The amount of information in this book is amazing! I am a beginner at canning and drying and I would consider this book to be the bible of food preserving. There will be no more running back and forth to the internet to ask questions about canning. This ebook has it all. Thank you Sherri Brooks Vinton for this extremely informative addition to my ebook shelf.
March 13, 2014
This book is SO useful! It's an exhaustive resource about canning, freezing, drying, fermenting, and making infusions. If you have a question about any of these processes, there's a pretty good chance it's answered in this book. I recommend it for anyone interested in preserving. I'll be purchasing a few copies for gifts!
May 4, 2014
This is so simple and straightforward that I'm considering leaving my comfort zone to try new things, like fermenting and infusions! More importantly, I feel that I have a good grasp now on how to improve my other techniques.
March 4, 2014
Review to follow on www.racheltsoumbakos.wordpress.com
July 7, 2014
No good recipes or info; info is very hard to find. Layout is aweful.
November 8, 2014
Love this book. It really answers so many of my canning questions. It's great for reference or just to find the key answer you need.
Displaying 1 - 13 of 13 reviews