A review
 

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

A review
 

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