Canning Book Givaway

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It's time for another LocalHarvest cookbook giveaway! We were especially excited to get a copy of author Sherri Brooks Vinton's Put 'em Up! because it is such a beautiful and accessible introduction to food preservation. Plus, it's a lot of fun. Her conversational style, step by step instructions, and creative recipes all make the book a fun one. Page through Put 'em Up! and you are sure to be inspired to preserve some of the late summer's bounty.

If you'd like to enter our drawing, just add a comment below. Tell us your favorite food to preserve - or if you're a canning newbie, what you'd like to make. Winners will be drawn from all entries on Monday, October 4, at noon PST, and winners will be contacted by email.

By: Janet Sclar | Dec 15, 2010 07:17 PM | Permalink
I would love more ideas from this great cookbook!

By: Pam Freismuth | Oct 6, 2010 06:54 PM | Permalink
My been canning for some time and tomatoes are the most preserved items. I do salsa, stewed tomotoes and sauce. This year I'm looking to find ways to use my peppers in different ways though hot pepper jelly is always on the list. I have some pears waiting for my attention and more tomatoes! I am going to try some new pressure canner items like potatoes soon. I am always looking for something new.

By: Anna Musun-Miller | Oct 4, 2010 01:33 PM | Permalink
I just started canning this year, but I've already put up a ton of tomatoes and applesauce. Of the two, tomatoes are my favorite, mostly because I find myself fantasizing about veggie chili throughout the whole process! I plan to tackle my next experiment--marmalade--this upcoming weekend. I'd love to learn how to pickle jalapenos for next year!

By: | Oct 4, 2010 04:50 AM | Permalink
I'm disabled, but manage to grow a decent amount of food. My passion is gardening, my motivation (during over 30 years of gardening), is to make sure my family and I can grow enough food to survive any life-threatening events. That includes the need for LOCAL harvesting, gas shortages to get food TO us, financial shortages, food allergies, etc.

I have discovered VERTICAL gardening to increase yields, succession planting, fall and winter gardening. I want to learn to can properly, there is such an abundance of local food.

By: | Oct 2, 2010 03:16 AM | Permalink
I tried canning for the first time this year and spent one day canning homemade tomato sauce, one day canning pears that fell from my grandma's trees, and one day canning homemade salsa. So far, we've tried the tomato sauce on homemade pizza and the salsa for a Penn State football game appetizer and both were delicious! We're looking forward to enjoying the food all winter (or as long as it lasts!) and canning even more food next year!

By: | Oct 1, 2010 10:41 PM | Permalink
I am some what of a newbee to canning. I mostly dry or solar cook my foods. I make fruit leathers sometimes... depends on my production. I would love to learn about a way to can citrus. I have the typical grapefruit, lemon, lime & orange trees. I so love the smell of the soil, fresh fruits, vegetables & herbs. Thank you.

By: Gwen Perrotto | Oct 1, 2010 05:22 PM | Permalink
I am deeply pleased to find this web site. When I was a little girl my fondest memories of my grandmother's farm in Bucks County, PA, was canning time. Mostly because it meant there was a lot of laughter in the kitchen! For at least 25 years I have been interested in being part of a CSA and now the time is ripe. (Yes, the pun is intended.) In addition to looking into a wonderful CSA I found close to home, I am very interested in steps to preserving. Last year my husband and I parboiled and froze our tomatos and enjoyed them all winter long. Now we have the itch to expand our canning knowledge.

By: Greg Schnakenberg | Oct 1, 2010 05:06 PM | Permalink
While in Eastern Europe we canned some sauce that was made of Red Bell peppers, onions, eggplant, tomatoes and very few spices. It quickly became my most favorite fast food that winter. Just spread on bread and eat.

By: | Oct 1, 2010 02:12 AM | Permalink
I first learned the art of canning at age 7, when my mother required my help to can saurkraut. Over the last 50 years I have learned to can corn, greenbeans, tomatoes (my favorite), jellies (using everything from berries to melons), applebutter, pumpkin butter, and peach butter, and attempted to can various sausages, but wasn't very pleased with the results, and had similar results with various pickels and relishes. I had much better results with sweet pickels (using cucumbers, onions, squash and green tomatoes) and relishes. I have always wanted to discover a way to can pastas, soups, and chicken and dumplings. And when I am feeling very inquisitive, my mind wonders if canning sausage gravy is a possibility. I find myself relishing (pardon the pun) the memories of successes, and shuttering at some of the failures. I just hate to waste ANYTHING! I am an avid collector of cookbooks and new recipes, and can spend an entire day trying to choose my next food adventure. Or maybe I should say my next experiment? Either way, new discoveries are always so exciting. But then, I get excited with the first peak at a new bud, springing forth from the ground, or peeking out of a tree branch each spring. I hate to admit, that now I find myself doing more container gardening than the large backyard variety. But it is still exciting, just the same. And even though it now takes two of us to get the canning done, (my husband is a very willing assistant when it comes to tightening the jar lids-as he gets to prove he still has youthful biceps. Or so he thinks. And I allow him that, as long as he continues to assist. "Chuckle"). It is still something I look forward to, and begin planning for as soon as Valentines Day has passed. And as long as I am able to perform any similance of my prior canning joys, I will press onward. Looking for that much prized cookbook that contains the long sought recipe that will allow me the excitement that only comes from preserving something delicious to be enjoyed again when the buds have gone and the cold wind blows. There is no sweeter memory, in my book, than popping off the lid from a labor of love. Don't you agree? God has surely blessed us all by allowing us such simple, yet wonderful pleasures. I'm just saying.......... My Simple Thoughts, Sharron Coleman

By: nina kulkarni | Sep 30, 2010 08:21 PM | Permalink
I love to make marinara sauce with my surplus garden tomatoes. I also core, slice, and freeze the sesonal strawberries, and other berries, as smoothies are a favorite with my family.

I have the best meyer lemon tree in my yard. So, in season, I freeze sugar+lemon juice mix in ice cube trays. I store bagfuls of those to make fresh tasting lemonade.

I would to learn more about canning without any preservatives.

By: | Sep 30, 2010 02:43 PM | Permalink
I cook up tomatoes, onion and celery then can them for an immensely flavorful soup/sauce base.

By: Debbie Valenta | Sep 29, 2010 11:00 PM | Permalink
I live in an apartment and gardening to any great extent is not possible but with the numerous farmers' markets nearby, I love the idea of stocking up on loads of fruits and vegetables for freezing and canning. With fall coming, I'm excited to try my hand at my favorite--pumpkin butter!

By: | Sep 29, 2010 08:04 PM | Permalink
I am on the Specific Carbohydrate Diet for IBS and diverticulitis. It is helping so much and has the added benefit of teaching me how to eat so much healthier! But it can be expensive so I am looking for ways to eat healthy and save money. Canning the foods I buy in season and grow in my small garden seems perfect. But I need help to get started. This book seems like a good way to get that help.


By: James Smith | Sep 29, 2010 05:57 PM | Permalink
Fortunately I discovered your website and have joined up. We purchased 10 acres five years ago with the plan to turn it into a self-sufficient farm This year is the first time we've canned, my wife being mentored by a friend, doing pickles. We just harvested our apples and will be doing them next. Today I'm building our new greenhouse so we can have starts ready to go next year and am looking forward to some really serious canning next year. Thanks for the emails.

By: | Sep 29, 2010 05:17 PM | Permalink
I have canned pickles, made strawberry and blueberry jam, pickled eggs and attempted pumpkin butter. I plan to keep working on the best pumpkin butter I can create and then maybe sell it at market! maybe on local harvest!!!! Thanks ya'll

By: Nil Gallagher | Sep 29, 2010 04:25 PM | Permalink
I have done some canning and would like to learn more. I'm so thankful people have not given up on the art of canning and home preservation. It is such a treat to eat your own clean (or local) food thru the winter.

By: | Sep 29, 2010 01:54 PM | Permalink
I have been canning foods for over 35 years and realize that it is becoming even more important in the world we live in today. I am so fortunate to have land to grow what food I can. The weather seems to be the only limiting factor, along with time! I can pretty much anything, although we do have our "must do" list, which includes tomatoes, dilly beans, jelly, jam, applesauce and several relishes. Also freeze veggies.

By: Kate Sheehan Roach | Sep 29, 2010 02:16 AM | Permalink
Wow, have we had a bumper crop of apples this year!!! Our three apple trees were almost bent in half by the weight of so many big, red juicy apples on their branches. I would love to have some new recipes for apple sauce in honor of nature's bountiful harvest.

By: Cheryl Balzer | Sep 29, 2010 12:47 AM | Permalink
Golden Delicious Apples + The End of September = Applebutter! I love making and canning applebutter every fall. I've been doing this for about fifteen years now, and enjoy every applebutter baking day. The applebutter fills the house with an aroma far better than any potpourri sold. Nothing compares to the flavor of the applebutter which we get to enjoy year-round. The best thing - I've never had anyone return a gift jar of applebutter at Christmas time!

By: | Sep 28, 2010 11:48 PM | Permalink
Our favorite preservation method is dehydrating and dried peaches are our favorite!

By: | Sep 28, 2010 11:19 PM | Permalink
I want to learn how to can my Grandmothers favorite... peaches with cinnamon sticks. We always had these on hand to go with Grandaddy's vanilla ice cream.

By: Jescy Schott | Sep 28, 2010 07:47 PM | Permalink
I love anything pickled! I'm hoping to pickle and can beans and cauliflower this year.

By: Cheryl Webster | Sep 28, 2010 06:46 PM | Permalink
Have enjoyed canning my home grown products for the last 30 years! It's always such a pleasure during the winter months to be able to go to the pantry and get down a nice jar of canned tomatoes and add them to my favorite pasta dish! And canned jars of vegetables make such pretty decorations setting out on a shelf in my kitchen.

By: | Sep 28, 2010 05:32 PM | Permalink
I live in Jackson Wyoming where we experience 8 months of really cold, snowy winter. There is only about 60 frost free days a year. I also live in an apartment, so growing my own food is not an option. BUT, this year I purchased a share from one of the CSAs over the mountains in Idaho and I try to get to the farmers market each week. The thought of preserving food had never really occurred to me until a few weeks ago when I realized I was eating around 5 tomatoes every day just to savor the amazing flavor of a fresh tomato. My goal for next growing season is stock up all I can for the long winter!

By: | Sep 28, 2010 04:28 PM | Permalink
I've always wanted to learn to can! I've done simple freezer and pickled things but never canning.

By: Lacinda k granger | Sep 28, 2010 04:22 PM | Permalink
I would love to learn how to can my own tomatoes so I dont have to buy canned anymore. thanks for the chance to win.

By: | Sep 28, 2010 04:23 PM | Permalink
My favorite food to "put up" is pickled beets. It is an old timey recipe I found in a book whose name & author i've long since forgotten. My beets are sweet & sour grat for pickled eggs and harvard beets. Best eaten from the jar. I also can greenbeans, whole & sauce tomatoes, corn and chow chow another old time PA dutch recipe from a Church in Temple PA

By: Erika Huber | Sep 28, 2010 03:49 PM | Permalink
I am new to canning, and can't wait to start saving my own garden fruits and veggies so that I can share them with my close family. We are all living natural lifestyles, and enjoy creating new recipes for one another! I can say that we love food; fresh, whole, live food!! For my first canning experience, I will do green beans!

By: Gina Cimino | Sep 28, 2010 03:12 PM | Permalink
I am new to canning. I made my first batch of pickles last season and they were delicious (with the addition of some fresh ginger to the mix!) This year I have a vegetable garden and can not wait to can again. There is a lot of squash coming up, so whatever doesn't get eaten or frozen will get put up for winter. Wish me luck!

By: Mike & Marci Blubaugh | Sep 28, 2010 02:52 PM | Permalink
I think the easiest thing I can is either green beans or dill pickles. My favorite would be pickled beets or chicken and chicken broth.

By: Linda Sinemus | Sep 28, 2010 12:44 PM | Permalink
My sister and I can everything our acre garden produces. We grew up on a farm and learned canning at an early age and have been doing it for 40+ years! We make salsas, marinara sauce, juice and soup starter from our tomatoes. Pickled beets, bread & butter pickles, squash pickles, piccalilli, relishes, jams, jellies, chutneys and butters. Always looking for new and different recipes to update our Salsa Sisters line of home made canned goods that we sell at our local farmers market in Ligonier, PA. Whenever we have a bumper crop of a vegetable, we scour our cookbooks looking for a new recipe to use up our harvest. Some have been big hits, like this year's Dilly Beans, which we make with either yellow wax or green beans. Some have not been as poplular. One year we had a lot of red cabbage, so we make Spiced Red Cabbage out of it. It was good, but not a big retail hit. All our friends and relatives know that if they have too much of a crop of say, Concord Grapes, they can give to us and we can turn them into delicious goodies. We love canning and will do it every year until we die!

By: Krista Wenner | Sep 28, 2010 10:50 AM | Permalink
I consider myself mostly new to canning...freezing, I'm pretty familiar with and trying to expand all the time. I love to freeze freshly picked raspberries and blueberries and all the muffins I can make from those. I've also made strawberry jam. My newest addition this summer was to make and freeze spahetti sauce with all the grape and cherry tomatoes harvested from my garden. I'd love to learn how to can but have always been somewhat afraid of the big pressurized pot!

By: | Sep 28, 2010 04:58 AM | Permalink
I am new to preserving food, but have done some canning using a water bath. So far I have made strawberry and blueberry jam. I am going to try pickling a variety of veggies and making applesause.--NCM

By: Gretta Reiter | Sep 28, 2010 04:09 AM | Permalink
I love canning homemade salsa verde! The trick is to roast the tomatillos (without their husks) in the oven until they get some black spots. Delicious!

By: | Sep 28, 2010 01:13 AM | Permalink
I have never canned before, but I have always wanted to give it a try! I would love to can tomatoes and make homemade applesauce! I'd love to can pumpkin also to carry me over after the season has ended. Thank you!

By: | Sep 28, 2010 12:53 AM | Permalink
I would love to learn how to can peppers properly, and also would like to learn the best way to can or freeze roasted red peppers. Yum!

By: | Sep 28, 2010 12:42 AM | Permalink
When I first started to can, I began with tomatoes. I love adding them to my sauce and meatballs. There is nothing like fresh, wholesome foods. I have expanded my efforts over the years to include canned peaches, applesauce, beets, carrots, grape jelly, and salsa. Oh, don't forget the banana peppers too. I generally freeze bell peppers which are so nice to pull out in the middle of the winter and they add such great flavor to many dishes.As winter approaches I find myself looking to see what else I can preserve.

By: Jennifer Ruth | Sep 27, 2010 11:52 PM | Permalink
I love to freeze corn. It's not too labor intensive, and it tastes so much better than anything you can buy in the store!

By: | Sep 27, 2010 11:31 PM | Permalink
I love to make and freeze applesauce. If I run out of plastic freezer containers I put it in glass jars. I leave a little room for expansion and it works! I used to do more when my children were home, but they still ask for my homemade applesauce when they visit.

By: Thompson Family | Sep 27, 2010 10:55 PM | Permalink
I grew up watching and helping my grandmother can and freeze everything from her huge family garden. She worked so hard putting 3 meals a day on the table for my farmer grandfather, my dad, us kids during summer break and a few farm hands too. Nothing went to waste and there was always corn, butterbeans, pecans, strawberries and cakes in the freezer and tomatoes, peaches, greenbeans, applesauce, pickles, and relish on the basement canning shelves. Sad to say I'm not nearly the woman my grandmother was but I appreciate those simpler times and the love and hard work that went into the daily life of being a farm wife. I also live on a farm where we raise grassfed beef. I do enjoy feeezing and canning on a smaller scale. Next year I do hope to plant more Roma tomatoes and make salsa.

By: | Sep 27, 2010 10:48 PM | Permalink
I am new to food preserving, only because I am unsure how to do it! I am excited to learn, but definitely need lots of support and guidelines. I have lots of food from my garden that needs preserving!

By: Gina Veser | Sep 27, 2010 09:47 PM | Permalink
My favorite canning to do is jam. Every flavor you can imagine to mix I do. I am so busy in the summer with my produce business that I have started preparing the summer fruit in the quantity of the recipe and freeze it. I make the jam in October when my business is closed and I have the time:) GiGi- Enfield, CT

By: kathleen devone | Sep 27, 2010 08:59 PM | Permalink
There is something very satisfying about preserving ones food to consume over the winter. My blueberry jam that I can each year is a treat come February when it seems we can't bear any more winter fruits and long for summer. I also can mango chutney and tomatoes. I am interested in learning to can new food items and hope to be a winner of your "Put 'em Up' cookbook. Kathleen

By: Larry Smiht | Sep 27, 2010 08:29 PM | Permalink
We are Market Gardners listed on Local Harvest. We have a small commercial kitchen on our farm & I am licensed to make Jams & Jellies. We use alot of local fruit in my products & we also grow some. I make over 30 flavors. I've been doing it for 10 years,but I still find new info helpful. Here's a useful hint: if you plan on only making jelly with a fruit or berry freeze it first, you'll get alot more juice. Also for jams or preserves thaw the fruit where it can drain well,then use the juice for any water that may be called for in the recipe. Makes it taste sooo much richer. Gail Harvest Time Farm Stand Canyon Lake, TX

By: | Sep 27, 2010 07:42 PM | Permalink
Harvesting fresh herbs makes the kitchen, your hands, and the whole house smell wonderful! I grow them, dry them, freeze them, and make them into aromatic teas, spreads, mixes, pestos, and butters, all of which are preserved and used for delicious winter eating or gift giving.

By: Beth Fagundes | Sep 27, 2010 05:33 PM | Permalink
Living on the beautiful central coast of California, we have access to so many fabulous foods. My favorite thing to can is peaches. We can quart afer quart each summer knowing that we can enjoy a little bit of summer all winter long. Nothing like a peach pie in December!!

Beth - Paso Robles, CA

By: | Sep 27, 2010 05:10 PM | Permalink
My freezer is running out of space. I've always been a little daunted by the idea of canning, although my mom and grandma always did it. Unfortunately, mom & grandma aren't around anymore, and I have a LOT of tomatoes! I'm very open to some modern coaching for the art/ science of canning!

By: Rexburg Farmers Market | Sep 27, 2010 04:01 PM | Permalink
Just learned to make and can tomato juice, sooo good and so easy!

By: Kelly E Bordman | Sep 27, 2010 03:56 PM | Permalink
I have two plum trees and they seem to be overly abundant all at the same time. I am hoping to can some plums or make jam next year so I don't waste any of my hearty bounty!!!

By: | Sep 27, 2010 03:49 PM | Permalink
Hi, I am an older "city girl" that has self taught and canned casually over the years. Now I have learned that eveything I used to do is a big NoNo according to the extenion services (which there aren't any near by due to my Urban status.), But that hasn't stopped me with the farmers market and my new dedication (many trips to the farmers market and the libary) I am canning for my highly restricted diet due to both allergies and conditions. I have a small pressure canner that will be making salt free soup soon. And just yesterday I made chutney that I hope I can wait the two months to enjoy the full taste of. I have been lobbying my local venders to help with canning recipes that I can use and hope this book has some.

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