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Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades and More Paperback – July 1, 2001
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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
From Library Journal
Copyright 2001 Reed Business Information, Inc.
Top Customer Reviews
I have made dozens and dozens of recipes from this book and they have all turned out great -- outstanding flavor with beautiful color and perfect texture. The Salsa Jam, Banberry Jam, Cherry Marmalade, Peach-Pineapple Preserves, Jalapeno Jelly, Strawberry-Raspberry Jelly, Asian Marinade, Basil Marinara Sauce, Pineapple Upside-Down Ice Cream Topping, and many more have become family favorites.
I never had much luck with jams made using the long-cook method, or homemade pectin. They took forever to make, it was nearly impossible to figure out when they were done, and they just never worked right. My jams ended up being either thin and watery or overcooked and hard as rubber. So, I really appreciate the wide variety of traditional and exotic soft spread recipes the author offers that use packaged pectin. Now, my jams turn out perfect every time and they are very quick to prepare. For people who still prefer to make spreads using the long-cook method, there are several chapters in this book filled with many other wonderful recipes that make it well worth the purchase. There are recipes for butters, curds, fruit, juices, vegetables, pickles, sauces, vinegars, syrups, liqueurs, pie fillings and ice cream toppings.Read more ›
The author presents the latest modern canning techniques and safety precautions and explains the importance of each step in the canning process. She is also careful to explain why old-fashioned and out-dated canning methods should not be used, and how the use of old-style and nonstandard canning jars can lead to serious problems.
In entering my preserves at the State Fair the past few years, I have been disappointed at not winning blue ribbons. After reading the extensive chapter on fair competitions and Linda's helpful advice and preparation tips in each recipe chapter, I now understand the judging process and am confident I can win those precious blue ribbons. I am grateful to the author for her generosity in sharing her secrets to winning so many awards with the rest of us fair entrants.
I have made several of the delicious jam and jelly recipes, as well as fruit, juice, sauce and pickle recipes, and all have yielded perfect results. Blue Ribbon Preserves has become my 'Canning Bible' and I will use it again and again with each new canning season. I am giving copies of this wonderful book as Christmas gifts to many friends and family members who enjoy making preserves.
The Food safety information and canning instructions are outstanding. Not only does the author carefully explain the steps that need to be followed to prepare safe and delicious preserves, she also explains why each step in the canning process is so important. Nearly 300 excellent recipes, such as Peach Melba Jam, Tropical Peaches, and Sweet and Sour Plum Sauce, clear and easy-to-follow instructions and tips for success make this book a joy to use.
I highly recommend this book to all home canners - whether you are an experienced preserver or are trying home canning for the first time. You will be amazed by the wealth of information and great recipes it contains. - An A+ book!
I cannot vouch for the pickling sections - my husband cannot eat pickles so I don't make them, but the jam, jelly and marmalade recipes are fabulous. The nectarine jam recipe alone is worth the price of this book - I made several batches of nectarine and next year I will make more - these jars are flying off the shelf. The "Peach Melba" recipe, using the classic combination of peach and raspberry is incomparable, and the Apricot-Plum and Apricot-Pineapple recipes are just excellent. I have not been disappointed in any recipe, and I envision using a number over the coming seasons for which I didn't have time this summer.
Most Recent Customer Reviews
Who wouldn't want that secret blue ribbon recipe?! Has great tips on how to prepare your canning goods to be judged & tips on presentation of your goods. Read morePublished 8 months ago by Jeannie Erickson
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 10 months 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 12 months ago by T.W.M.
I have several canning books. This one is my favorite and most used.Published 13 months ago by Lisigirl
Not earth shattering and most recipes are so similar they could have just changed the main ingredient.Published 13 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 14 months ago by Amazon Customer
Great canning book for someone that has never canned anything.Published 15 months ago by Michael Stoffal