Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades and More

Front Cover
Penguin, 2001 - Cooking - 368 pages
Blue Ribbon Preserves features the award-winning recipes, canning tips, and methods for making preserves that have made Linda J. Amendt one of the top prize-winning cooks in the nation. This handy and helpful volume explains how to make the finest jams, jellies, marmalades, preserves, conserves, butters, curds, fruit, vegetables, juices, sauces, pickles, vinegars, syrups, and specialty preserves. Plus, it has a complete canning guide with the latest methods and safety precautions.
 

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Blue Ribbon Preserves

User Review  - roxygee - Overstock.com

I thought I was going to like this book but when I got it and looked at all the practical and fun canning projects I Loved It!This book has a lot to offer regarding information on competition and ... Read full review

Blue ribbon preserves: secrets of award-winning jams, jellies, marmalades & more

User Review  - Not Available - Book Verdict

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 ... Read full review

Contents

IV
1
V
3
VI
18
VII
24
VIII
42
IX
60
X
88
XI
122
XVII
239
XVIII
257
XIX
279
XX
302
XXI
325
XXII
337
XXIII
339
XXIV
349

XII
141
XIII
156
XIV
182
XV
207
XVI
226
XXV
351
XXVI
357
XXVII
367
Copyright

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About the author (2001)

Linda J. Amendt has competed in fair competitions since 1990, winning more than 600 awards, and was inducted as a lifetime member into the 1997 inaugural class of the Sure-Jell Hall of Fame. She has been the Top Preserved Food Competitor in the nation at state and county fairs and has been California's Top Preserved Food Competitor since 1996.

Bibliographic information