Put 'Em Up! Fruit: Review and Giveaway

Put 'Em Up Fruit

Disclosures: There are Amazon affiliate links from which I may make a commission. The giveaway prize is provided courtesy of Storey Publishing, who also provided me a review copy.

Hey, you already have a copy of Sherri Brooks Vinton's seminal work Put 'em Up!, right? Of course you do. It has become one of the most-cited books among members of the Punk Domestics community, a truly invaluable resource for home preservers everywhere. 

Well, I've got news for you. She's baaaaack. And better than ever. 

Put 'Em Up! happily traipsed through a wide array of home food preservation projects, from pickles to relishes to fruit chips. In Put 'em Up! Fruit, Vinton digs deeper specifically on fruit, offering an amazing and inspiring array of treatments for all manner of fruits. 

This is not just another book of preserves recipes, though there's no shortage of things to put in jars. Each fruit gets remixed into a variety of treatments: Chutneys, curds, gastriques, ketchups, salsas, leathers, liqueurs and more. And, as with the first book, she goes further to include recipes on how to use these marvelous creations, so your pantry full of home-preserved goods doesn't just turn into a jar graveyard. Click here to check out the video trailer, and to see Sherri in action, making blackberry gastrique, and then use it with pan-roasted chicken. Yum!

I fell in love with this book on first sight, when I happened to flip directly to the section on lemons and saw two recipes that opened my mind completely. In one, Vinton describes a technique for making limoncello that involves suspending whole lemons in cheesecloth in a large, sealed container over a small amount of high-octane alcohol. As the alcohol evaporates and condenses on the lemons, it pulls out the aromatic oils from the zest, pulling it into the infusion as it drips back to the bottom. I've made a lot of limoncello, but never like this. 

In another, she salt-cures boiled lemons until they are completely dark and desiccated, a technique commonly used on limes in Middle Eastern cooking. This is the kind of DIY project that gets me really, really excited, and I can hardly wait to give it a try. 

Because I'm nice like that, I'm going to give this book to you. Yes, you! Well, one of you. Why would I do such a beneficent thing? It's not just because I've met Sherri, and she's a marvelous, sweet person -- though that would be reason enough. 

It's not because she asked me to blurb her book, though I was obviously deeply flattered and honored to be asked. 

Put 'em Up Fruit

It's not because she also sent me three jars of her own hand-made preserves to thank me for blurbing her book, though, hey, not complaining!

Put 'Em Up Fruit

No, it's because, very simply, you need this book. So here's what we're gonna do. 

You're going to scroll down and leave a comment, describing one of two things: Either a story about learning a new technique that changed the way you cook or preserve; or an example of one way you used home-preserved food that was innovative or clever. Don't be intimidated; I know you're a smart cookie. 

And here's a way to get more chances to win: Click here to tweet about this post, or pin this post on Pinterest (make sure the book cover image gets pinned so we can find it). All comments, tweets and pins must be logged by midnight PDT, Saturday, April 13 to qualify for entry. US residents only. (Sorry.)

Congrats to commenter Robin on winning the book!

But wait -- there's even more chances to win! Head on over to Food in Jars for a chance to win on her site, and then keep your eyes peeled on these other amazing sites, all upcoming stops on the virtual book tour. 

April 10: Autumn Makes & Does
April 11: Local Kitchen
April 12: Mission: Food
April 15: What Julia Ate
April 16: Tigress in a Jam
April 17: Daily Dish Recipes
April 18: Shockingly Delicious
April 19: The Hip Girl’s Guide to Homemaking
April 22: From Scratch Club

What are you waiting for? Hop to it!

Put Em Up Fruit GiveAway Entry

I got the Put Em Up book a few years ago: the same year I started gardening.

Instead of planting what I knew, I went through the Put Em Up book and put a post-it on each page that sounded good.

Then I started planting! Then harvesting! And then cooking! And the best part... then I started eating!

Oh the places it took me... her cucumber granitas at sunset on my deck, her indian relish warmed up atop a bowl of rice, strawberry vodka in the cabinet, rhubarb soda during a good movie, crock pickles, spiced carrots, etc...

I must have made nearly everything in that book and it's chalked full of all my penned thoughts in the margins.

I would hate to finish trying them all, so a new book of hers would come in awfully handy. It would be a welcome Volume 2 for me and my pantry!


I am *definitely* trying that limoncello recipe!

I use sweet preserves to

I use sweet preserves to liven up oatmeal and smoothies! YUM!

I shared on Twitter:

I shared on Twitter: https://twitter.com/AsTheNight/status/321718195566292993 (sorry if this is a dupe; I didn't see it in the comments).

I shared on Pinterest:

While my dad was recovering from hip surgery

I stayed with my dad while he recovered from hip replacement surgery. He's not a patient patient, and quickly bored of reading and watching movies. I bought some fruit and jars, we watched Sherri Brooks Vinton's YouTube video on water bath canning, and he watched me as I learned to make and preserve apricot butter. Then we moved on to ice cream. Much more interesting than another dvd! I've been making jams and fruit butters (and ice cream) ever since. I'd love to check out Sherri's new book!

In a jam

We usually use blueberries in our morning oatmeal because it's tasty, good for you and adds a little sweetness to the oatmeal. Well, I ran out so used home-made blueberry preserves instead. Just a little goes a long way.

Looks awesome!

I love the technique of macerating the fruit in sugar overnight, it makes the fruit flavor so pronounced!

I pickled cranberries for the

I pickled cranberries for the first time this year; it's the perfect combination of sour and sweet. They are great on sandwiches, in salads, used to add depth to a marinade. But I have to say my favorite way to use them, surprisingly enough, is in cocktails—as simply as a replacement to the more traditional martini accents, to a substitution for the cherries in a Manhattan, or to put a signature flare on a Moscow Mule or a Mojito.

I don't know how clever this

I don't know how clever this is, but one way I am weaning my grandchildren off of store-bought spaghetti sauce is to add a tablespoon or so of tomato-basil jam to the tomato sauce.



Hi I tweeted and PInned it!

My favorite fruit preserving session was finding 15 pounds of Meyer lemons in the about to go bad racks of my local supermarket. Using a recipe I got off your blog I made salted meyer lemons. I also cut them, dehydrated them, and made lemon salt and pepper. :)


I don't know if it is clever, but there have been 3 times in the last couple weeks where someone (my husband :P) forgot to mention we needed to bring snack to events like Boy Scouts or a meeting. I always have salsa, bruschetta or a tomato jam to grab and go.

I used some older elderberry

I used some older elderberry jam as a glaze for my Easter ham! SO Good...

Creative Preserves

I chop my pickled asparagus with mustard seeds (from the original Put 'Em Up) and add them to potato salads and tuna sandwiches.

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