Put 'Em Up!: A Comprehensive Home Preserving Guide for the Creative Cook from Drying and Freezing to Canning and Pickling
Sherri Brooks Vinton
Format: PDF / Kindle (mobi) / ePub
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!
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
Press the produce further to encourage the brine to rise over the top of the produce. Press on salted vegetables to create a brine. Press a dish into the solution to keep the produce submerged at least an inch under the brine. If you need more liquid, mix up a solution of 1 tablespoon of salt to 1 cup of water and add it to the pickling liquid to reach the desired volume. Place a weight on the dish to keep it submerged. Cover the top of the container with a tea towel and set aside.
can’t not grow them. Plunk them into the ground and they will climb any post you provide, shooting up quickly and stretching their tendrils for something to grab on to in a very Little Shop of Horrors way. If you’re looking for something easy to nurture, beans are it. They grow fast enough to keep the kids entertained and their climbing ways add instant “farm charm” to any patio or backyard garden. String beans are always available in the supermarket, so many people don’t think of them as a
ice-water bath. Continue blanching the beans in batches. Remove the beans from the ice bath with a slotted spoon and spread on the towel-covered baking sheets. Blot dry. 4. To make pickles, pack the beans vertically in a quart jar. 5. Combine the vinegar, water, soy sauce, sugar, sesame oil, peppercorns, ginger, and garlic in a medium nonreactive saucepan. Bring to a boil and simmer for 1 minute. Pour the hot brine over the beans to cover by ½ inch. Leave ½ inch of headspace between the top of
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bottled lemon juice PREPARE 1. Pinch the grapes to separate the skins from the flesh. Put the skins in a large nonreactive saucepan and the flesh in a medium pan as you go. Add the water to the pot of skins and bring to a boil. Reduce the heat and simmer for 15 to 20 minutes. 2. Meanwhile, bring the grape flesh to a simmer until it loses shape, 5 to 10 minutes. Cool slightly and run through a food mill to remove the seeds. 3. Add the milled grape pulp to the saucepan with the skins and