Sign in with Facebook
Loading...
Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades and More
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,...more
Paperback, 384 pages
Published
July 1st 2001
by HP Trade
Friend Reviews
To see what your friends thought of this book,
please sign up.
This book is not yet featured on Listopia.
Add this book to your favorite list »
Community Reviews
(showing
1-30
of
68)
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.
1.5 stars
--
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).
--
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).
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?
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.
THE BEST canning book- hands down!
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.
Step by step, comprehensive guide to preserving fruits, vegetables, juices, etc.
Apr 03, 2013
Catmampbell
marked it as to-read
Feb 20, 2013
S Vanorse
added it
Jan 10, 2013
Sreevidhya
marked it as to-read
Aug 20, 2012
João Mourão
marked it as to-read
Oct 01, 2011
Julie
marked it as to-read
Jul 15, 2011
Chiara
added it
Jun 11, 2011
Melissa
marked it as to-read
May 07, 2011
Shane
marked it as to-read
May 11, 2011
Manxkity
added it
Apr 06, 2011
Rose
added it
There are no discussion topics on this book yet.
Be the first to start one »
