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If you've been laboring under the illusion that your grandmother just smashed berries into a jar or that pickles grew on exotic pickle trees, prepare to be enlightened with Linda J. Amendt's Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades & More. Canning, as shown in this exhaustive edition, is as much a science as an art, and this book includes every detail to educate the uninformed on what it takes to make great preserves.
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
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 Reed Business Information, Inc.
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 2 months ago by T.W.M.
I have several canning books. This one is my favorite and most used.Published 2 months ago by Lisigirl
Not earth shattering and most recipes are so similar they could have just changed the main ingredient.Published 2 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 3 months ago by Amazon Customer
Great canning book for someone that has never canned anything.Published 4 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 5 months ago by L. Watts
Great book a classic on the topic! Beginner or reference for a pro. I'm a thirty-year professional chef and this is my go-to for small-batch canning information.Published 5 months ago by Could Be