Blue Ribbon Preserves by Linda J. Amendt

When a state fair prize-winner reveals her best-kept secrets–and 200 recipes–everybody wins. Includes the very best ways to make the finest jams, jellies, marmalades, preserves, conserves, butters and curds, vinegars, and pickles. 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.