Академический Документы
Профессиональный Документы
Культура Документы
storing
They’re back with a foodie twist!
About the Author:
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, 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.
PICKLE garlic . . . and a whole lot more! 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
Today’s definitive compendium of food • Asparagus — frozen, marinated, or pickled. the art of putting food by — canning, freezing,
preservation tools & techniques Recipes Include: • Beans — frozen, dried, dilled, or with and storing allows anyone to enjoy fresh foods’
A lot has changed since Grandma put up pickles. wasabi. goodness, flavor, and nutrition year-round.
Wasabi Beans • Beet Relish • Berry
The first third of Put ’em Up is a quick educa- • Cantaloupe — as agua fresca, ice, or
tion for those new to food preservation and Bourbon • Granny’s Chow-Chow • Agua Given Storey’s 25-year heritage as the authority
leather. on traditional skills for a contemporary world,
an invaluable source of up-to-date info for the Fresca • Cantaloupe Rum • Asian Carrot
experienced. Topics include . . . Slaw • Curried Cauliflower • Drunken • 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
Cherries • Cherry and Black Pepper Pre-
current lifestyles and tastes.
• Why preserve? Benefits of food preserva- serves • Pickled Jalapenos • Three-Chili • Chiles — in vinegar, pickled, strung in
tion including economy, control of ingredients, ristras, or as a jam.
Hot Sauce • Preserved Lemons • Can-
great taste, and nutrition.
died Citrus Rind • Oven-Dried Sweet • Fennel — in a martini, confit, or jam. Packed to bursting with nearly
• How to preserve? Detailed, experience-based, Corn • Bread and Butter Chips • Figs in • Peaches — brandied, pickled, or as a jam, lost knowledge about . . .
how-to instruction that simplifies and demysti- Honey Syrup • Roasted Garlic Butter • salsa, or leather.
Freezing • Blanching • Cooking down •
fies how to can, freeze, dehydrate, refrigerate, Grape Leather • Dill Pesto with Feta • • Tomatoes — canned (whole or sectioned), Raw foods • Safety • Drying • Stringing •
and store the harvest. frozen, or as a paste, salsa, or marinara.
Martini Onions • Ginger and Peach Making fruit leathers • Candying • Cold
• Contemporary thinking on why buying and Jam • Dried Pear Chips • Sugar Plums • • Watermelon — pickled, or as a jelly or & hot pack canning • Pickling & brining •
Classic Strawberry Jam • Sweet Pepper liqueur.
eating locally grown and produced foods is And a whole lot more
good for you . . . and the economy. Marmalade • And much, much more.