about2


Putting Up with Erin is a home canning blog focused on pickling, preserving, and “putting up” food in jars. I share simple canning recipes, meal suggestions on what to do with your latest jarred goods, and the common putting up mishap. My objective is to help inspire people to stop buying common canned goods and start making them at home.

What you will find here: a compilation of pickling and canning recipes, from the typical dill pickle and apple sauce, to the more adventurous yet attainable recipes such as pickled edamame and lemon and tarragon pickled asparagus.

You can become a fan privy to the latest updates of Putting Up with Erin on Facebook, see full sized photos on our Flickr, get sneak peak previews on Instagram, or connect via Pinterest. Additionally, I’d love to see your photos of recipes you’ve tried from on and off Putting Up with Erin. You can share these by tagging @puttingupwitherin on Instagram.

By day I’m a scientist, studying the ins and outs of harmful organisms, aquatic ecosystems, and public health. While my mom and boss think that my academic/career achievements are refrigerator front worthy, I won’t bore you with all that fun (email me if you really want to learn more). Originally from central California, I have lived and traveled all over the USA, landing in Durham, NC in August 2015. By afternoon, night, and weekend, my smorgasbord of hobbies includes yoga, organizing food swaps, cycling, playing cribbage, hiking, and camping. From an early age, I have always had a deep affinity for pickles. A good thing or not, I was the type of kid (and adult) that was severely disappointed if pickles weren’t included in every holiday spread. Today, my affliction for pickles has only intensified (I may or may not drive a car with a “Pickle” vanity plate). My love for pickled items has grown to include: pickle’tinis, fried pickles, pickle chips, pickle backs, and other pickle creations (fact: I don’t care for sweet cucumber pickles… or Indian pickles).

I’d love to hear your comments, stories, recipes, etc.

Feel free to contact me via email.