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Emily Winfield Martin: IMG Kids' Q&A: Emily Winfield Martin

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1 Burnside Cooking and Food- Preserving

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

by Linda J Amendt

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

ISBN13: 9781557883612
ISBN10: 1557883610
Condition: Standard
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Synopses & Reviews

Publisher Comments:

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.

Synopsis:

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.

Synopsis:

When a state fair prize-winner reveals her best-kept secrets--and 200 recipes--everybody wins. Includes the very best ways to make the finest jams, jellies, marmalades, preserves, conserves, butters and curds, vinegars, and pickles.
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About the Author

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.
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What Our Readers Are Saying

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Average customer rating based on 1 comment:
J Dianne, July 26, 2010 (view all comments by J Dianne)
This scholarly book by a state fair veteran thoroughly explains not only the basics of preserving but also the reasons for the rules: safety of food is clearly as much a concern for this careful author as is the beauty and taste of the finished product. Topics range from jams and jellies to the mysteries of pressure cookers and flavoring techniques for vinegars and oils. Her recipes cover a broad range of fruits and vegetables grown in many parts of the country: from jalapenos to figs and citrus, and from jams to juices, to pickling, and even syrups. Ms. Amendt has included a troubleshooting guide, thoughts about sources of fresh local produce, a conversion table, and a bibliography.
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Product Details

ISBN:
9781557883612
Subtitle:
Secrets to Award-Winning Jams, Jellies, Marmalades and More
Author:
Amendt, Linda J.
Author:
Amendt, Linda J.
Publisher:
HP Trade
Location:
New York
Subject:
Canning and preserving
Subject:
Methods - Canning & Preserving
Subject:
Cooking and Food-Preserving
Copyright:
2001
Edition Number:
1st ed.
Edition Description:
Trade Paper
Series Volume:
Bd. 9
Publication Date:
20010701
Binding:
Paperback
Grade Level:
from 12
Language:
English
Pages:
384
Dimensions:
9.2 x 7.4 x 1.15 in 1.58 lb
Age Level:
from 18
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Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades and More Used Trade Paper
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$12.95 In Stock
Product details 384 pages HP Books - English 9781557883612 Reviews:
"Synopsis" by , 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.
"Synopsis" by , When a state fair prize-winner reveals her best-kept secrets--and 200 recipes--everybody wins. Includes the very best ways to make the finest jams, jellies, marmalades, preserves, conserves, butters and curds, vinegars, and pickles.
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