Blue Ribbon Preserves features the award-winning recipes, canning tips, and methods for making preserves that have made Linda J. Amendt one ...
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reviews
Sep 03, 2011
Karen
rated it: 
I have been canning for about 20 years and this is the premiere book on the subject! Linda has won countless ribbons at California State Fairs and shares great expertise. I especially love her recipe for Apricot Plum jam, but have made many of her recipes. Everything I have tried from this book, including the recipe and method, has been stellar. If you are a beginner or pro, this is the perfect book.
Jul 17, 2011
AJ
rated it: 
1.5 stars
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This is a pretty typical canning book, with an emphasis on submitting the finished products to local fairs for competitions.
I don't like that all of the recipes call for liquid pectin, which I don't use. Also, most of the jams, marmalades and preserves call for butter. I think the idea of putting butter into a jam is just disgusting (not to mention totally not vegan).
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This is a pretty typical canning book, with an emphasis on submitting the finished products to local fairs for competitions.
I don't like that all of the recipes call for liquid pectin, which I don't use. Also, most of the jams, marmalades and preserves call for butter. I think the idea of putting butter into a jam is just disgusting (not to mention totally not vegan).
Oct 17, 2009
Kate
rated it: 
Another great canning book. Although this woman is nuts! I think she has won a blue ribbon in every state fair in the country (and probably most county fairs too). She is a serious canner. Don't be shocked when she tells you to strain your grape juice through 4 layers of cheese cloth 4 times. That's right, 4 times! How long does she spend making grape juice?
Sep 05, 2011
Gina
rated it:
This book had a number of recipes I hadn't seen before - enough that I have now purchased. The recipes for water-bath canned hot fudge sauces are especially appealing.
Aug 07, 2011
I checked this book out of the library and started marking recipes that i wanted to write down. By the end of it, the book had a flag on almost every page. That's what made me decide to purchase it. The recipes are simple and award-winning. I recommend it to anyone who is interested in canning and perserving fruits and vegetables.
Mar 15, 2009
Step by step, comprehensive guide to preserving fruits, vegetables, juices, etc.
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