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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
Absolutely love the recipes in this book. I am a beginner canner and this book makes it incredibly easy.Published 1 month ago by Heather Childress
I tried several of these recipes, and they are great. The Bing Chery jam is outstanding!Published 3 months ago by Barbara Block
For those that are novice, like myself this is the book to use. It is very well written and simple to understand my picky hubby loves loves loves the Cherry Jam. Read morePublished 5 months ago by Jenna
I found this book to just be okay since they do not instruct people to use pectin. I also enjoyed the info on putting up veggies. Read morePublished 7 months ago by Norah E. Sempelsz
This was for my wife but most home canning teachers refer back to recipes found in this book. She was pleasantly surprised to found I bought it for her.Published 10 months ago by Robert L. Morris