What to Do With Abudant Harvests: Put ’em Up!

Contact: Michelle Blackley, Senior Publicist

Phone: (413) 346-2184

Email: michelle.blackley@storey.com

We Be Jammin’!

Put ’em Up! demystifies something our grandmothers used to do and offers a straightforward way to doing something that can add real richness to our lives.”

– Josh Viertel, president, Slow Food USA

Don't miss the free demo and book signing at Sport Hill Farm in Easton on June 19 from 2-3.
Don't miss the demo and book signing with author Sherri Brooks Vinton at Sport Hill Farm in Easton on June 19 from 2-3.

Canning and preserving has a new generation of home canners. Well worth the time and energy, “putting- up” or preserving, nutritious, and healthy food allows foodies to rediscover the benefit of enjoying fresh local produce all year long. Preserving also supports today’s Buy Local ethos and encourages foraging our farmers’ markets for a plethora of produce to transform into sophisticated recipes. Put ’em Up! by Sherri Brooks Vinton moves canning out of Grandma’s kitchen and into the twenty-first century, with recipes for Szechuan Beans, Sweet Pepper Jam, and Berry Bourbon. With detailed information for the most timid beginner, Vinton takes the fear out of canning, and all that encompasses the preserving method. Her step-by-step illustrations and helpful graphics keep first-timers on track.

Real food advocate Sherri Brooks Vinton has developed preserving recipes with exciting flavor combinations to please contemporary palates. Pickled Asparagus is a delicious addition to holiday relish trays, and homemade infused spirits are an unexpected base for any cocktail. Readers can easily choose recipes that work for the amount of produce and time they have at hand. Eating locally and using farmers’ market finds is on everybody’s mind, and nothing is more local than Sherri’s Heirloom Tomato Salsa made from vine-fresh tomatoes, or a batch of Quick Raspberry Jam saved from the season’s last berries.

Put ’em Up! will have the hippest foodie filling the pantry and freezer with the preserved goodness of the season. An extensive techniques section includes complete how-to for every kind of preserving: refrigerating and freezing, infusing air- and oven-drying, cold- and hot-pack canning, and pickling.


Sherri Brooks Vinton in the founder of FarmFriendly LLC, which helps eaters, restaurateurs, and organizations support local agriculture.She is a former governor of Slow Food USA, and a member of the Chef’s Collaborative, Women’s Chefs and Restaurateurs, Northeast Organic Farmers Association, and the International Association of Culinary Professionals. She is the author of The Real Food Revival and lives in Easton, Connecticut. Her Website is sherribrooksvinton.com

Put ’em Up! A Comprehensive Home Preserving Guide for the Creative Cook, from Drying and Freezing to Canning and Pickling

Sherri Brooks Vinton

June 2010
Full-color; photographs and illustrations throughout
304 pages; 7 3/8″ x 9 1/8″
$19.95 paper

ISBN 978-1-60342-546-9

Demo and book signing

Sport Hill Farm

Fee : $10 per person

Place: Sport Hill Farm LLC: 596 Sport Hill Road Easton, CT 06612 . Get directions

Date: June 19th, 2010

Time: 2:00 – 3:00 PM

Visit Sport Hill Farm’s website to register or email farmgal596@yahoo.com

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