Binding: Paperback
Dewey Decimal Number: 641.42
EAN: 9781557883612
ISBN: 1557883610
Label: HP Trade
Languages: Array
Manufacturer: HP Trade
Number Of Items: 1
Number Of Pages: 384
Publication Date: 2001-07-01
Publisher: HP Trade
Release Date: 2001-06-12
Studio: HP Trade

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.
If you've been laboring under the illusion that your grandmother just smashed berries into a jar or that pickles grew on exotic pickle trees, prepare to be enlightened with Linda J. Amendt's Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades & More. Canning, as shown in this exhaustive edition, is as much a science as an art, and this book includes every detail to educate the uninformed on what it takes to make great preserves.

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

Customer Rating:
Summary: lots of good advice
Comment: Nice recipes, but what was really useful were the little tips on how to make jams, jellies and other products look and taste better!

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Customer Rating:
Summary: Blue Ribblon Preserves
Comment: This is a wonderful book!!! I enter my canned jams/jellies in the Texas State Fair and I have won several with these recipes. If you can and do not have this book, GET IT!

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Customer Rating:
Summary: Top Canning
Comment: I've been going through winter waiting to get to the growing season so I can start in on the canning season. This book has given me lots of ideas and tips to employ this year and has kept me dreaming.

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Customer Rating:
Summary: Very good recipes, although jams did not gel as well as I would have liked...
Comment: I have made two recipes from this book...strawberry pineapple jam and the Bartlett pear marmalade, and both came out very tasty although did not gel as well as I would have liked. To this day, the pear marmalade is still a bit runny. Granted, I am fairly new to making jam, but I was a little disappointed.

The other thing I would have liked to have seen in this book was recommended times for processing with a pressure canner. I have a flat-top range and can't use any of the enameled canners, and so bought a pressure canner to use instead. I had to just go by the manufacturer's recommended times for the pressure canning which is fine, but considering that pressure canning is the most recommended method for safe at-home preserving, I would have liked it if the author would have included recommended times along with the water bath canning times.

Good book though...looking forward to making more recipes from it.

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Customer Rating:
Summary: Great overall
Comment: I was looking for an orange marmalade recipe and found several recipes including orange jam and an abundance of other interesting recipes I never knew existed. Bartlett pear marmalade - I even have a recipe now to make jam or marmalade from my tangerines. Apricot Brandy, Coffee liquor also cordials & sherry recipes, even differnt hot fudge sauces and various vinegar recipes! If you are looking for something special to make, I suspect that you will find it in this book! There are also tips and metric and volume conversions.

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