Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades and More by Linda J. Amendt, Paperback | Barnes & Noble
Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades and More
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Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades and More

by Linda J. Amendt
     
 

Blue Ribbon Preserves features the award-winning recipes, canning tips, and methods for making preserves that have made Linda J. Amendt one of the top prize-winning cooks in the nation. This handy and helpful volume explains how to make the finest jams, jellies, marmalades, preserves, conserves, butters, curds, fruit, vegetables, juices, sauces, pickles,

Overview

Blue Ribbon Preserves features the award-winning recipes, canning tips, and methods for making preserves that have made Linda J. Amendt one of the top prize-winning cooks in the nation. This handy and helpful volume explains how to make the finest jams, jellies, marmalades, preserves, conserves, butters, curds, fruit, vegetables, juices, sauces, pickles, vinegars, syrups, and specialty preserves. Plus, it has a complete canning guide with the latest methods and safety precautions.

Editorial Reviews

From the Publisher
IACP Cookbook Awards Finalist

Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades & More was chosen by the International Association Of Culinary Professionals (IACP) as a finalist for the

2002 IACP Cookbook AwardsBlue Ribbon Preserves was nominated in the prestigious category

First Book: The Julia Child Awardfor the best cookbook by a new author

The IACP Cookbook Awards are considered to be the "Academy Awards for Cookbooks".

Library Journal
With more than 300 blue ribbons from state, county, and other fairs to her credit, Amendt is an authority on the subject of preserving and her pantry must be an impressive sight indeed. Here she provides an extremely detailed introduction to home canning, from U-Pick farms and other sources of ingredients to equipment to safety concerns, along with a lengthy troubleshooting section and a chapter on fair competitions. This is followed by more than 200 delectable small-batch preserving recipes, from classics such as Bing Cherry Jam to variations like Caramel Apple Butter to innovations like Margarita Jelly. In addition to jams, jellies, and fruit preserves, Amendt also includes canned fruits and vegetables, sauces and salsas, and pickles and vinegars. Valuable as both a reference and a cookbook, this is highly recommended. Copyright 2001 Cahners Business Information.

Product Details

ISBN-13:
9781557883612
Publisher:
Penguin Publishing Group
Publication date:
07/28/2001
Pages:
384
Sales rank:
618,981
Product dimensions:
7.57(w) x 9.19(h) x 0.98(d)
Age Range:
18 Years

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From the Publisher
IACP Cookbook Awards Finalist

Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades & More was chosen by the International Association Of Culinary Professionals (IACP) as a finalist for the

2002 IACP Cookbook Awards Blue Ribbon Preserves was nominated in the prestigious category

First Book: The Julia Child Award for the best cookbook by a new author

The IACP Cookbook Awards are considered to be the "Academy Awards for Cookbooks".

Meet the Author

Linda J. Amendt has competed in fair competitions since 1990, winning more than 600 awards, and was inducted as a lifetime member into the 1997 inaugural class of the Sure-Jell Hall of Fame. She has been the Top Preserved Food Competitor in the nation at state and county fairs and has been California’s Top Preserved Food Competitor since 1996.

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