Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades and More

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 ...

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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.

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Editorial Reviews

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.
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Product Details

  • ISBN-13: 9781557883612
  • Publisher: Penguin Group (USA) Incorporated
  • Publication date: 7/28/2001
  • Pages: 384
  • Sales rank: 333,933
  • Product dimensions: 7.40 (w) x 9.20 (h) x 1.15 (d)

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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Sort by: Showing all of 7 Customer Reviews
  • Anonymous

    Posted June 17, 2003

    More Blue Ribbons for Linda Amendt

    I oredered this bood because I had not yet found a book on canning and preserving that covered the basics but was also creative. This book is absolutely precise in it's descriptions and directions for safe home preserving, but goes the extra mile as Ms. Amendt tells you exactly how to make your preserves rise above the rest. Her combinations are wonderful, never weird. This was the first book on canning to include EVERY recipe I was looking for, from canned tomatoes to cherry jam to pickled asparagus. Wonderful!

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted August 9, 2002

    So many different recipes - all of them GREAT!

    I'm a 27 year old who likes to can. The recipes I've tried in this book have been fabulous. I've made pickles, relishes, and even dessert sauces (Silky Hot Fudge Sauce and Pecan Praline Sauce - both are to die for and very much appreciated gifts) from recipes in this book and each one has been great! This book is very versatile and is a must have for those who like to can a variety of things.

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  • Anonymous

    Posted July 14, 2001

    Absolutely the Best!

    This is by far the best book on canning and preserving ever written. The author approaches the subject with a thoroughness and understanding that can only come from years of personal preserving experience and an astonishing amount of success in fair competitions. Home canners interested in competing at fairs will benefit from the World of Fair Competitions chapter in which Linda Amendt reveals the insider secrets that have won her so many blue ribbons in preserved foods and made her the Top Competitor in the United States. - - - Chapters on ingredients, equipment and canning basics take the mystery and intimidation out of home canning and clearly explain the steps to follow to create your own high-quality preserved foods. With this wonderful cookbook that contains close to 300 exceptional recipes for all manner of preserves and complete, detailed instructions, making preserved is both a delicious and reqarding experience. Everyone who does preserving, whether you are a beginner or experienced canner, should have this book. - - - Blue Ribbon Preserves is worthy of 10 stars and a few awards of its own.

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  • Anonymous

    Posted July 16, 2001

    The Best Preserves Book Ever!

    This is the best canning/preserved foods book I have ever seen! I am a beginner, so I was feeling unsure of how to proceed, especially with regards to food safety issues. Not anymore! The author has explained everything in such great detail that I feel comfortable and confident. I can't wait to get started!

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