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 tried several of these recipes, and they are great. The Bing Chery jam is outstanding!Published 27 days 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 3 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 4 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 7 months ago by Robert L. Morris
With my mom getting older, and me taking care of them. Someone needs to can, so Next Year I'm going to do it right. Read morePublished 9 months ago by Paul D.
Great recipes, excellently written, easy to follow instructions. Excellent preparation ideas to help win blue ribbons at the fair. Love it!Published 9 months ago by Cheryl Johnson
This is a good book for new comers to canning and preserving as well as the more experienced canner. Full of history of canning, tips, techniques and recipes. Read morePublished 10 months ago by JD Gibson