Canning . . . freezing . . . drying . . .

storing
They’re back with a foodie twist!
About the Author:

June Sherri Brooks Vinton is a dedi-

2010 cated real-food advocate whose
reputation and credentials grow
daily. In her book, The Real Food
Revival, and her monthly news-
letter, “Sustainable Solutions,”
she’s showing and telling people
everywhere how and why real,
whole, locally produced foods provide improved
nutrition, better health, and delicious dining.

When she’s not writing, Sherri is advocating

real foods within the system. She founded Farm

Put ‘em Up!

Friendly LLC, an advocacy group that helps chefs, A Comprehensive
restaurants, and food organizations support local
Full-color; photographs and illustrations agriculture. She’s a past governor of Slow Food Home Preserving Guide
throughout; 344 pages; 7‹/• x 9⁄/• USA. And she’s an active member of several key for the Creative Cook
food organizations including The Chefs Collabora-
Paper: $19.95 US / $24.95 CAN
tive; Women Chefs & Restaurateurs; Northeast from Drying and Freezing
ISBN: 978-1-60342-546-9; No. 62546 Organic Farmers’ Association; and the Interna-
tional Association of Culinary Professionals.
to Canning and Pickling
Strong Consumer Sales Support —
For more information on Sherri Brooks Vinton
Storey’s Publicity & Promotion Program
and the real foods movement, visit:
www.therealfoodrevival.com.

Photography © Kevin Kennefick

• NATIONAL BOOK TOUR: “Put ’em Up, America!”
• BLOGGING SUPPORT on urban farmer & food blogs Publicity Contact: Amy Greeman
• “PUT ’EM UP” WORKSHOPS & EVENTS at Stone (413) 346-2113 or amy.greeman@storey.com
Barns Center for Food & Agriculture
• MAILINGS to food banks & food advocacy groups
• NATIONAL REVIEW & FEATURE MAILING
• ONLINE PUBLICITY

ßStorey Publishing
210 MASS MoCA Way | North Adams, MA 01247
www.storey.com
Storey books are distributed in the gift and book trade by Workman Publishing. To order, please see
your sales representative or call (800) 722-7202. Storey books are distributed in Canada by Thomas
Allen & Son, LTD, (800) 387-4333 Sherri Brooks Vinton
4045PutEmUpBrochure.indd 1 11/16/09 2:33:11 PM
 YES, WE CAN!
We CAN beans, FREEZE cherries, DRY apples, STORE onions,
PICKLE garlic . . . and a whole lot more!
Today’s definitive compendium of food
preservation tools & techniques
A lot has changed since Grandma put up pickles.
The first third of Put ’em Up is a quick educa-
tion for those new to food preservation and
an invaluable source of up-to-date info for the
experienced. Topics include . . .
• Why preserve? Benefits of food preserva-
tion including economy, control of ingredients,
great taste, and nutrition.
• How to preserve? Detailed, experience-based,
how-to instruction that simplifies and demysti-
fies how to can, freeze, dehydrate, refrigerate,
and store the harvest.
• Contemporary thinking on why buying and
eating locally grown and produced foods is
good for you . . . and the economy.
4045PutEmUpBrochure.indd 2
Recipes Include:
Wasabi Beans • Beet Relish • Berry
Bourbon • Granny’s Chow-Chow • Agua
Fresca • Cantaloupe Rum • Asian Carrot
Slaw • Curried Cauliflower • Drunken
Cherries • Cherry and Black Pepper Pre-
serves • Pickled Jalapenos • Three-Chili
Hot Sauce • Preserved Lemons • Can-
died Citrus Rind • Oven-Dried Sweet
Corn • Bread and Butter Chips • Figs in
Honey Syrup • Roasted Garlic Butter •
Grape Leather • Dill Pesto with Feta •
Martini Onions • Ginger and Peach
Jam • Dried Pear Chips • Sugar Plums •
Classic Strawberry Jam • Sweet Pepper
Marmalade
175 recipes — all the classics PLUS the
Food preservation
is BOOMING!
I
nterest in “putting food by” is back. And
Grandma’s canned peaches are just the start-
ing point.
adventurous, eclectic, and unusual
Of course you want to know how to make the There’s a whole new wave of pickle packers.
best homemade applesauce and freeze beans More people are putting food by than at any time
the right way. But today’s palates want more, in recent history. And not just home gardeners.
and Put ’em Up delivers with dozens and doz- Everyday cooks as well as growing numbers
ens of gourmet-pleasing tastes and nuances of foodies and locavores demand fresh, locally
you won’t find elsewhere. grown foods. Farmers’ markets, vegetable stands,
and the organic aisle in the supermarket are now
Ready for epicurean adventure? “the” places to shop for produce to eat or pre-
Try our recipes for . . . serve for later.
• Apples — brandied, dried, preserved, or as New trend revives interest in preserving.
jelly, butter, or chutney.
Skyrocketing interest in natural foods is reviving
• Asparagus — frozen, marinated, or pickled. the art of putting food by — canning, freezing,
• Beans — frozen, dried, dilled, or with and storing allows anyone to enjoy fresh foods’
wasabi. goodness, flavor, and nutrition year-round.
• Cantaloupe — as agua fresca, ice, or
Given Storey’s 25-year heritage as the authority
leather. on traditional skills for a contemporary world,
• Cherries — dried, drunken, preserved we’re proud to offer Put ’em Up, today’s perfect
alone or with black pepper. presentation of food preservation know-how for
current lifestyles and tastes.
• Chiles — in vinegar, pickled, strung in
ristras, or as a jam.
• Fennel — in a martini, confit, or jam. Packed to bursting with nearly
• Peaches — brandied, pickled, or as a jam, lost knowledge about . . .
salsa, or leather.
Freezing • Blanching • Cooking down •
• Tomatoes — canned (whole or sectioned), Raw foods • Safety • Drying • Stringing •
frozen, or as a paste, salsa, or marinara.
Making fruit leathers • Candying • Cold
• Watermelon — pickled, or as a jelly or & hot pack canning • Pickling & brining •
liqueur.
And a whole lot more
• And much, much more.
11/16/09 2:33:12 PM