Hi.

I've had this book for several years and had great luck with many
recipes. The "Strawberry Supreme Preserves" (I think that's what it's
called) are very good. Also, I liked the tomato preserves, bread and
butter pickles, and sweet pickle relish. The peach-mango butter is
very sweet and a little unorthodox (thickened with pectin), but went
over well with my friends and family. I entered a few jars of various
canned goods in my county fair and got a few blue ribbons with her
recipes.

One recipe I had a lot of trouble with was the Kosher Dill Pickles.
After I made 12 quarts and they all turned out mushy, over-vinegary,
and shriveled, I looked up her website. Apparently, there is an error
in a couple of the pickle recipes! I'm not sure if another edition
has been printed with the error fixed, but here's a link to more info
(scroll down to almost the bottom until you get to "recipe
correction"): http://www.lindajamendt.com/events.htm

Let me know if you try anything else and like it!

Libby


On Apr 24, 1:46*pm, George Shirley > wrote:
> 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