Synopses & Reviews
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.
Put 'em Up! with Confidence
Preserve your favorite foods with the aplomb of a seasoned expert. Whether you want to freeze five quarts of just-picked berries or have questions about safely canning your tomato-meat sauce, Sherri Brooks Vinton offers reassuring advice to help you put up home-preserved foods that are safe to eat and delicious. A perfect companion to all your preserving recipes, this friendly guide answers your questions and addresses your cocnerns about refrigerating, freezing, canning, drying, fermenting, and infusing.
About the Author
Sherri Brooks Vinton is the author of Storey’s bestselling Put ‘Em Up as well as Real Food Revival. She is a member of Slow Food, Women Chefs and Restaurateurs, the Northeast Organic Farmer’s Association, International Association of Culinary Professionals, and Chefs Collaborative. She gives talks and workshops across the country on how to reclaim the food chain and writes a monthly newsletter, “Sustainable Solutions,” for followers of the Slow Food movement. She lives in Connecticut.
Table of Contents
Part 1: Getting Started
Why Preserve? - Safety
2 Sourcing and Storage
Finding Good Food - Recipe: White Peach Jam - Prolonging Produce
3 Prep Work
Kitchen Skills - Blanching - Peels and Pits - Recipe: Raspberry Jelly - Making the Most of It - Kitchen Tips
Part 2: Preserving Processes
4 General Canning
Workspace - Equipment - Jars - Process - Recipe: Bread and Butter Chips - Ingredients - When Something's Gone Wrong - What Not to Do - Storage
5 Boiling-Water Method
Basics - Setting Up - About pH and Acid - Reliable Recipes - Recipe: Pickled Okra - Filling the Jars - Loading the Canner - Processing - Checking for