I’ve had this book, Put ’em Up! Preserving Answer Book by Sherri Brooks Vinton, sitting next to my left elbow on my desk for quite a while now. It’s an in-depth Q&A book on preserving in all it’s forms: canning, freezing, drying, fermenting and infusing. It seems fitting to review this book now, at the beginning of my canning season. Brooks Vinton, author of two previous Put ’em Up books (Put ’em Up! and Put ’em Up! Fruit) is a tireless advocate for preserving local foods. She’s a long time believer, and it seems evident to me that she is on a mission to educate people about preserving.
This might sound obvious, but spend some time with the table of contents when you start this book. I’m a jump to the middle kind of reader and with this book you might get confused by an overload of (good) information. The contents really nicely organizes all the parts and chapters, so that it’s all very clear and easy to follow. Then you can jump to the fun stuff like recipes for Pub Pickles made with malt vinegar, and Avalanche Sauce, for when you have a ton of tomatoes to process, both earmarked in my copy for August.
I really like that this book tackles questions–there are so many questions with preserving, and canning in general. It’s great to have all those answers in one place, pleasantly addressed in a conversational tone. It’s a book that provides a real service, and if you don’t have access to classes in your area, this is a great place to begin a preserving journey that usually starts with lots of questions.
I also feel it has a lot to offer the seasoned preserver. Sometimes you know things, but can’t quite articulate them. Although I have been doing jam-making demonstrations for years now (I will be jamming at the Rhinebeck Farmers Market this July 13), I am beginning to teach canning classes this year at Ulster BOCES, and it will be nice to review all of the questions I might have to field before I teach my classes!
Do you have any preserving questions?