I finished thumbing through and reading parts of "Blue Ribbon Preserves"
today. Author is Linda J. Amendt. She thoroughly covers all the safety
aspects of home canning and appears to know what she is talking about. A
goodly portion of the book is devoted to entering state and local fairs
with your homemade preserved foods and has competed in the California,
Montana, Colorado, Texas, Kentucky, Tennessee, and Western Washington
fairs in addition to several county fairs. She has some pretty good
recipes throughout, not only for jams and jellies but for preserved
fruits and vegetable and soup and stew stocks, etc.

I think it is going to be a useful book for my purposes and I would
recommend for both neophytes and the experts among us.

George