Monday
Sep272010
Put 'em Up book giveaway
Let’s start this giveaway with a success story. I entered and then proceeded to win Tigress’ latest giveaway. I fell in love with the book she sent me in the mail (with her own money to boot).
Sherri Brooks Vinton’s book, Put ‘em Up, pretty much rocks. So, I’m giving [another copy, thanks to her publisher] to you! (I’m definitely keeping my prize.)
Here’s why I think you should own this book:
- It’s an excellent resource for both established and newbie canners and home-preservers
- It covers a lot of territory beyond just canning jars and sealing things for shelf storage, like drying, infusing, fridge pickling, fermenting and freezing (and most recipes have multiple options for how you might store the homemade yummies)
- I especially like the ‘Working in Groups’ section, a helpful primer on hosting a canning party, where it gives you a detailed list of tasks and how many people could be doing them.
- She has illustrations of many of the canning/preserving projects I mention in my book (but don’t have the space to illustrate)!
- There are a ton of recipes for using up seasonal foods
Enter by leaving a comment on this post telling me about an area of home food preservation that intrigues you (or eludes you).
Deadline is Thursday, October 14 at midnight. Good luck!
Update on Friday, October 15, 2010 at 3:52PM by
Kate
Kate
Lucky number 78! Jessi is our winner. Thanks everyone for entering! Happy preserving.
tagged Cookbooks, Food Preservation, Giveaways
Cookbooks, Food Preservation, Giveaways
Reader Comments (115)
I have only ever canned pickles with my Grandmother. But now that I have 3 children of my own I would like to get in to doing much more (to save money on the grocery bill and spend the quality time with my children) I also have been hinting (got a pic posted on the fridge with "I WANT THIS" in red letters. Subtle but I think my husband may figure it out) at a new dehydrator for Christmas. The kids and I hope to plant a HUGE garden next season so we have been reading everything that I can get my hands on that has anything to do with food preservation. This would make a great addition.
i move around a lot so am looking for ways that don't involve a freezer or lots of jars. i do some drying in my car in the summer. would love to learn more about all kinds of preserving.
I am really into fall fruit right now, lots and lots of plums, and would love to extend their lifespan through canning, but am unaware of the right techniques. I've gotten pretty good at compote, but it only lasts so long!
I would love to get into preserving fruit in liqueur without canning... I just read a NY Times article about it and have seen several recipes floating around that look divine. Next Summer!
I am an avid canner, but I would love to start some fermentation projects and this book looks wonderful!
I know it's silly, but I haven't made any kind of pickles yet. It's a situation I hope to remedy very soon.
What eludes me.....Pressure Canning. I need to work through my fears and embrace the process!
Fermentation and pickling! I love anything pickled.
I've tried canning veggies in a pressure canner, several times, and I have never been successful. Things boil over, too much liquid seeps out, things overcook... it's a mess. I'd love to learn to use it correctly so I can preserve green beans. Green beans from my garden eaten in February would be heavenly!
Fermentation eludes me because it just seems easy to mess up. And freezing because I don't have a vacuum sealer and no matter what always seem to get freezer burn. But I excel at hot water canning and dehydrating.
I haven't made a jelly, yet. Something about it seems too scientific for me, and I never was good at science.
Wow! This looks like such a neat book---I may have to go pick up a copy even if I don't win... This summer was my first experience canning, and I've gotten into dehydrating too (dried apples in cinnamon sugar are the absolute BEST snack food!). I've yet to try pressure canning though... I've heard horror stories about them exploding, but it seems like the logical next step (the pressure canning, not the exploding!).
I have been in the library queue for this book for weeks, and am still waiting!
I have a food dehydrator, but it seems so wasteful having it plugged in all day. I would love to try it outside, but am stumped by dealing with birds, squirrels, and jet exhaust from the huge airport just south of us.
I also want to try actual jelly, which scares me. All the straining!
I have had a dehydrator for years but I am finally starting to use it for more than drying herbs. I would love to do much more with the dehydrator.
I would love to win this book, I've been hearing great things about it. I am currently fascinated with lacto-ferments and fruit butters
Like many others, I would like to try fermenting. I also have yet to can any whole fruits (other than tomatoes, and they don't count). Thanks for the giveaway!
I've been pretty successful with freezing things and also with making freezer jam, but shelf-stable preserving has always scared me a bit--and it's something I'd love to get into. This book sounds like a good start. :)
Oh my! The cover of this book makes me want to can something right now! :) I've just started canning this year and I'm really intrigued by what to do with tomatoes. I work on an organic farm and we've had a bumper crop this year. How can I mix up my canning techniques so I'm not bored come January?
I want to learn more about becoming more self sufficient and canning for not only fun but for our livelihood. I love knowing where this food came from!
I've become obsessed with pressure canning. It's fun, fast, and so much easier than I thought. I'm still struggling with drying, mostly because I don't have a dehydrator, which would make things easier.
Fermenting is something I really would love to try. I made sauerkraut last year, but I really want to try pickles. Maybe next year...
I only just started canning this year, so I still have a lot to learn there. I was also recently introduced (up close and personal!) to lactofermentation, which I think might be at least as useful for our needs as cannning. Both are fairly simple, I keep getting told. But wow, watch out for those icky mistakes! I'd love some extra help.
Sauerkraut eludes me. I understand the principles but I'm just a little afraid about the smell!
I'm a vegetarian who longs to be good in the kitchen someday! I would love to come upon a book that can lead me into this process of canning, as I have loved watching you grow with and enjoy it so much. I think that it would be a great activity to share with my daughter as well but I need some help getting started!
Lacto fermenting. I am simultaneously freaked and enthralled by the idea. I come from a very non foodie background. I have started to can and freeze my own food now for about 4 years. I might get the nerve to try lacto fermenting something next year... We will see... :)