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Her recipes include the standards, such as strawberry jam, and the obscure, such as Garlic and Onion Jam. Amendt also does the public service of explaining the real difference between jams and jellies. Special caution about food safety holds a prominent place in Blue Ribbon Preserves and Amendt teaches us how to chose optimal foods for canning as well as how to safely store preserves to avoid potentially lethal food contamination. Be prepared for a bit of a chemistry lesson, which can be a long and sometimes didactic read, but it's well worth it for the critical food-safety information.
So complete is the book that Amendt, herself a recipient of countless state-fair awards for her preserves, includes pointers on how to succeed at such competitions (in a very thorough chapter which includes insights into how judges pick their winners). Blue Ribbon Preserves covers everything that goes into a ball jar and more, and in the process earns not only a tight seal of quality but its own blue ribbon. --Teresa Simanton
I am so very much satisfied with this book of canning.So much knowledge of how to's and recipes of all kinds.Thank you very much.Published 1 month ago by Karen
Quite frankly I've come to hate this book. My family is entering many items in the fair this year and every SINGLE recipe we have used from this book (and we've used quite a bit)... Read morePublished 3 months ago by T.W.M.
I have several canning books. This one is my favorite and most used.Published 4 months ago by Lisigirl
Not earth shattering and most recipes are so similar they could have just changed the main ingredient.Published 4 months ago by Michael Livingston
Excellent book on canning jellies, jams, pickles, and more. Gives wonderful tips on how to increase your chance to win ribbon at county and state fairs. Read morePublished 5 months ago by Amazon Customer
Great canning book for someone that has never canned anything.Published 5 months ago by Michael Stoffal
Another good reference book for the home jam and jelly/preserve maker, or someone wanting to try to make such. Now resides and is referred to here.Published 6 months ago by L. Foehn