Canning, fermenting, freezing, drying - just a few of the many ways eaters can preserve the fantastic flavors of locally grown foods.  Whether you're a canning novice or preservation pro, this book gives eaters all the information they need to put 'em up.  Eating locally is on everybodys mind, and nothing is more local than Heirloom Salsa made from vine-fresh tomatoes or a quick batch of Ice-Box Berry Jam saved from the seasons last berries.Real food advocate Sherri Brooks Vinton offers recipes with exciting flavor combinations to please contemporary palates and put preserved fruits and vegetables on dinner-party menus everywhere. Pickled Asparagus and Wasabi Beans are delicious additions to holiday relish trays; Sweet Pepper Marmalade perks up cool-weather roasts; and Berry Bourbon is an unexpected base for a warming cocktail - and the best versions of tried-and-true favorites are all here too!"Sherri Brooks Vinton's new book Put 'em Up is exactly what a lot of us need right now - some good guidance on how to preserve that summer harvest we've grown to love and want to experience throughout the year.  What a delicious way to eat locally even when the snow is falling."--Chef Deborah Madison, author of Local Flavors: Cooking and Eating from America's Farmers MarketsSherri's first book The Real Food Revival: Aisle by Aisle, Morsel by Morsel offers practical tips for eaters who want a more delicious sustainable future.  She is a member of Women Chefs and Restaurateurs, the International Association of Culinary Professionals, the Northeast Organic Farmers Association, and Chefs Collaborative.