Put 'em Up! Fruit: A Preserving Guide & Cookbook: Creative Ways to Put 'em Up, Tasty Ways to Use 'em Up

Put 'em Up! Fruit: A Preserving Guide & Cookbook: Creative Ways to Put 'em Up, Tasty Ways to Use 'em Up

Sherri Brooks Vinton

Language: English

Pages: 288

ISBN: 1612120245

Format: PDF / Kindle (mobi) / ePub


This creative cookbook will inspire you to not only preserve summer’s fruit harvest, but use your homemade jams, jellies, and conserves in a host of sweet and savory dishes. Whip up a batch of peach jam and marinate shrimp kabobs in it overnight, or suspend grapefruit in lavender honey for an enticing custard topping. The flavors are fresh and contemporary and the instructions are thorough and easy to follow. Putting up — and serving up — the harvest has never been so delicious. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

like to hang out in her kitchen over a cup of tea every now and then. That feeling of camaraderie has now come full circle with Put ’em Up! Fruit, and I feel honored to have been asked to write this foreword. With it in hand, all of us have, in a way, been invited to hang out in Sherri’s kitchen. Trust me, you are going to love your time with her. Preserving fresh, seasonal foods has been a lifelong love of mine. Ever since my grandmother — the eldest of 17 siblings from a farm family in

cup sugar 1 Prepare and preserve 1. 2. 3. Sterilize a 1-quart glass jar by submerging it in boiling water for 10 minutes. Using a vegetable brush, scrub the fruit with a nontoxic, odorless dish soap and hot water. Remove the zest from the grapefruit with a vegetable peeler. Supreme the fruit (see page 130), removing and discarding all white pith, membranes, and seeds. Combine the grapefruit zest and flesh with the vodka and sugar in the jar. Shake to dissolve the sugar. Set aside in a

of sugar, along with the ginger. Slowly bring to a hard boil, stirring frequently to avoid burning the sugar. Continue cooking until gel stage is reached (see page 28), about 15 minutes. 4. Remove from the heat. Allow the marmalade to rest for 5 minutes, giving it an occasional gentle stir to release trapped air; it will thicken slightly. Skim off any foam. Preserve   Can: Use the boiling-water method as described on page 20. Ladle the marmalade into clean, hot 4-ounce or half-pint jars,

The citrus peels in this chutney, like those in marmalades, will taste best if they are allowed to “cure” for a few weeks in the jar, so they’re not the best candidates for refrigeration. Canning will yield the best results. Use IT Up! Cheddar and Chutney Spread Makes 2 cups Work with me here. I know that cheddar and chutney can seem an odd combination and even smack of 1950s’ pre-fab assembly cooking. But this is no Cheez-Whiz surprise. Put this out at your next cocktail party and it will

Baltimoreans) would return from a road trip to the family farm with bushels of perfect peaches. I remember their sweet smell and the little beads of sap that you might find clinging to the odd leaf, something you never find in a supermarket peach — these fruits came straight from the tree to us. And as if that wasn’t enough, my Granny Toni had her very own peach tree growing in her backyard. Not to be too dramatic, but if I close my eyes and think about my childhood summers, that’s what comes to

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