About this item
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.
About the Author
About Sherri You might expect a food epiphany to strike in the kitchen, at the table, maybe in the market. For Sherri Brooks Vinton her 'aha' moment came on the back of a motorcycle. A cross-country tour brought her face-to-face with the negative impacts of industrial agriculture and compelled her to trade in her career as a dot .com executive to begin a quest for food raised with integrity. Sherri's discussions and workshops on "how to reclaim the food chain" have been offered at a variety of venues across the country. She is honored to have been featured on a number of radio programs including WHYY's "A Chef's Table" and television programs such as "Living Fresh" on Discovery's Health Channel. Sherri is a frequent contributor to Edible Nutmeg. Her monthly newsletter, "Farm Friendly," is a resource of advice and recipes for anyone who wants to join this exciting food movement. Sherri is a former Governor of Slow Food USA and is a member of Women Chefs and Restaurateurs, the Northeast Organic Farmers Association, International Association of Culinary Professionals, and Chefs Collaborative. Sherri is currently touring with her new book, Put 'Em Up! which is an eater's guide to preserving the harvest. For more information about Sherri or to sign up for her newsletter, Farm Friendly, visit http://www.sherribrooksvinton.com
