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Jams, Jellies & Spreads |
Blue Ribbon
Preserves: Secrets to Award-Winning Jams, Jellies,
Marmalades and More (Paperback)
by Linda J. Amendt
Editorial Reviews
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. |
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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
From Library JournalWith 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 provides an extremely detailed
introduction to home canning, from U-Pick farms and other sources of
ingredients to equipment to safety concerns, along with a lengthy
troubleshooting section and a chapter on fair competitions. This is
followed by more than 200 delectable small-batch preserving recipes,
from classics such as Bing Cherry Jam to variations like Caramel Apple
Butter to innovations like Margarita Jelly. In addition to jams,
jellies, and fruit preserves, Amendt also includes canned fruits and
vegetables, sauces and salsas, and pickles and vinegars. Valuable as
both a reference and a cookbook, this is highly recommended.
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