Put 'em Up!: A Comprehensive Home Preserving Guide for the Creative Cook from Drying and Freezing to Canning and Pickling
Sherri Brooks Vinton
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A Comprehensive Home Preserving Guide for the Creative Cook from Drying and Freezing to Canning and Pickling
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
beets to cover by ½ inch. Leave ½ inch of headspace between the top of the liquid and the lid. PRESERVE Refrigerate: Cool, cover, and store in the refrigerator for up to 3 weeks. Can: Use the boiling-water method. Release trapped air. Wipe the rims clean; center lids on the jars and screw on jar bands. Process for 30 minutes. Turn off heat, remove canner lid, and let jars rest in the water for 5 minutes. Remove jars and set aside for 24 hours. Check seals, then store in a cool, dark place
Southern flavor than I do a tropical treat, but it goes really well with island rum. Whip up a batch of this infused rum and it will take you to that summer place, no matter where that is for you. You can also substitute another melon such as a honeydew or a cassava. INGREDIENTS 1 ripe cantaloupe, rind and seeds removed, flesh cut into 2-inch chunks ½ cup sugar ½ cup water Juice of 1 lemon 1 (750 ml) bottle white rum PREPARE AND PRESERVE Infuse: 1. Purée the melon in a blender
with a different variety each time is an excellent way to taste-test all manner of cucumbers. FRESH STORAGE RECOMMENDATIONS MOST OF THE CUKES YOU BUY AT THE GROCERY STORE have been coated with wax to preserve their freshness. Not so the fresh veggies you pick up at the farmers’ market. Consequently, some of the food you bring home fresh will begin to wither within a day or two of purchase. Put up cukes quickly, within a day of harvest. Store the rest in a cool fridge, wrapped in a paper bag,
release its paper. 2. Place as many peeled cloves as you like in a small bowl or liquid measuring cup and add about half that volume of oil. Purée with a stick blender, scrape into a small bowl or jar, and pour in oil to cover by ¼ inch to seal out air. This will keep the garlic from oxidizing, so it will taste fresher for a longer period. PRESERVE Refrigerate: Store in the refrigerator for 1 to 2 days. Freeze: Divide into ice-cube trays or small containers and freeze for up to 6 months.
(Compost the solids or reserve for another use, such as a base for a delicious smoothie.) Bring the juice to a boil. Combine the sugar and pectin, if using, in a small bowl and set aside. To the strained juice, add lemon juice, if using, and calcium water (included in the Pomona’s Universal Pectin Kit), if your recipe calls for it, and bring to a boil. Add calcium water and lemon juice to the fruit juice. Whisk the sugar-pectin mixture into the hot juice and stir to dissolve. Return to a