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Put 'em Up!: A Comprehensive Home Preserving Guide for the Creative Cook, from Drying and Freezing to Canning and Pickling [Englisch] [Taschenbuch]

Sherri Brooks Vinton

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2. Juni 2010
Preserving is back, and it's better than ever. Flavours are brighter, batch sizes are more flexible, and modern methods make the process safer and easier. Eating locally is on everybody's 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.


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"The author helps home canners take the fear out of the process by explaining each process with the aid of easy to follow illustrations and graphics, perfect for keeping first timers on track."

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Buchdeckel | Copyright | Inhaltsverzeichnis | Auszug | Stichwortverzeichnis
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Amazon.com: 4.4 von 5 Sternen  162 Rezensionen
342 von 343 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Moved to the top of favorite canning books 23. Juli 2010
Von Laurie Jarmer - Veröffentlicht auf Amazon.com
Format:Taschenbuch|Verifizierter Kauf
I have been canning for over 30 years and teach canning classes in the community. Part of my class is helping my students find a good canning book to use as a resource. I personally have many books and regularly check to see what's new out there. Then I pass on my top 4 or 5 favorites to my students in the class. After looking through 'Put em UP', reading the how to information, browsing through the recipes, and just the way the book is laid out and illustrated, I would definitely move this to a top choice for someone who needs information on canning. Everyone who wants to can (or preserve by any method) needs a good book or two. Even after 30 years of canning I still reread the basics every year, just to make sure I'm not forgetting some step. This book has great step-by-step instructions. One of my favorite things about the book is that it lists produce and then follows with ways to preserve that particular food and recipes. Most other canning books group things by kind, such as all jam & jelly recipes in one chapter and all pickles in another chapter, etc. Often when I bring home some kind of produce from a farmers' market or local farm, I've not decided for sure what I will do with it. By using this book, I can go to the section on say blueberries and look through my options, then decide how I want to preserve the berries. I'm also impressed with the knowledge and creativity the author shows in this book. Her recipes are wide and varied and I can see that many will become favorites in my home.
182 von 188 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Video Review 22. Juni 2010
Von BeachBrights - Veröffentlicht auf Amazon.com
A comprehensive canning & preserving book packed full of recipes, techniques, tips, troubleshooting, resources & more! Big bang for your buck.

116 von 119 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen When you're ready to go beyond the Blue Book, try this book. 8. September 2010
Von Jill - Veröffentlicht auf Amazon.com
I must say that Storey Publishing REALLY knows how to put out great cookbooks. Here's my newest favorite by Sherri Brooks Vinton called, Put 'em Up!: A Comprehensive Home Preserving Guide for the Creative Cook, from Drying and Freezing to Canning and Pickling.

For the past year, I've been gathering all the information I can get my hands on about preserving foods. I've spent hours talking with veteran canners (older & wiser women), researching techniques, comparing recipes, and finding the best sources for fresh produce. It's been a sweet high, I must say, to put up delicious tasting, locally grown, fruits and vegetables, knowing full well my family will be enjoying Summer's treats long after the plants are spent and the garden beds lie dormant.

Learning to preserve and actually putting up different foods is not a hobby for me. It's a new life choice. Some of you may already know that I stopped buying products containing high fructose corn syrup. Boy. That decision right there takes 75% percent off the grocery list. Well, some of the first items we missed eating were red plum jam and bread-and-butter pickles. I didn't want to live without those foods, so I had no choice but to make them on my own.

I don't think it's an coincidence that my new lifestyle choice and this new book have come together at the right time. When Storey Publishing gave me this book to review, I took it as a sign that I was on the right track in my thinking.


* Easy to read format throughout the book.
* Thorough information on the techniques of food preparation and food preservation methods.
* Contains extra big chunks of wisdom regarding "Working in Groups", "Things That Will Surely Get You Into Trouble", and "Things That Look Bad But Aren't Dangerous".
* Recipes are mixed with traditional basics and intriguing ethic delights.
* Recipes are organized by produce that's listed in alphabetical order.
* The illustrations are clear and simple to follow. We're not left guessing or assuming what happens next.

Produce covered in PUT 'EM UP!

Apples, Asparagus, Beans, Beets, Berries, Cabbage, Cantaloupe, Carrots, Cauliflower, Cherries, Chilies, Citrus, Corn, Cucumbers, Fennel, Figs, Garlic, Grapes, Herbs, Mushrooms, Onions, Peaches, Pears, Plums, Radishes, Ramps and Scapes, Rhubarb, Strawberries, Summer Squash and Zucchini, Sweet Peppers, Tomatillos and Green Tomatoes, Tomatoes, Watermelon

Recipes I've made from this book, so far.

Spicy Peach Salsa, Bread-and-Butter Chips, Pickle Relish and Classic Crock Pickles

Recipes I can't wait to try next. I'll just name a few.

Cucumber Aqua Fresca, Classic Fermented Sauerkraut, Preserved Lemons, Picnic Relish, Pickled Garlic, Herbed Vinegar, Pickled Button Mushrooms, Caramelized Onion Confit, Peach Butter, Strawberry Vinegar, Salsa Verde, Whole Canned Tomatillos, Easy-Bake Tomato Paste, and Watermelon Granita.

No matter whether you've been canning for years or you're just getting started in the art of preserving foods, Put 'Em Up! is a book worth adding to your shelf. It's full of inspiration, incredible recipes, and knowledgeable information you can refer back to again and again.
36 von 39 Kunden fanden die folgende Rezension hilfreich
2.0 von 5 Sternen I really wanted to Love this book... 24. September 2011
Von BirdGrrrl - Veröffentlicht auf Amazon.com
I have now made 5 recipes from this book and not one has come out the way I hoped it would. I'm the granddaughter of an obsessive canner. I know my way around a boiling water bath and and can spot the jelling point in my jam from across the kitchen. Nonetheless, my Put 'em Up cherry jam came out totally runny.. there just is not enough sugar in the recipe for the fruit to jell without some pectin. I've made all 3 of her pickle recipes, and agree with another reviewer that they're basically inedible. Such a shame. Now I'm afraid to keep experimenting with her recipes because produce is too precious to waste. Unfortunately, I don't know of a modern alternative to recommend, and so many old fashioned recipes have too much sugar for my taste.
52 von 59 Kunden fanden die folgende Rezension hilfreich
3.0 von 5 Sternen Brand specific pectin - if you can find it 25. August 2010
Von M Hansen - Veröffentlicht auf Amazon.com
Format:Taschenbuch|Verifizierter Kauf
The book is very interesting and well written, but I find it frustrating that the pectin in the recipies is a specific brand (Pamona's) that is hard to find in stores and with a different set up than all of the typical national brands (pectin powder and calcium powder?). I wouldn't mind if there was a note on how to convert to standard pectins. I might not have purchased this if I had known.
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