This week on Let’s Eat In Cathy sat down with Sherri Brooks Vinton, author of the preserving guide “Put Ã¢â‚¬Ëœem Up!: A Comprehensive Home Preserving Guide for the Creative Cook from Drying and Freezing to Canning and Pickling”. Sherri offered some very knowing advice on the sometimes scary prospect of pickling and canning, a kitchen process that does not offer the same room for improvisation as others. Learn how to make the bounty of summer last into the deep dark winter months! This episode was sponsored by Whole Foods Market.