Blue Ribbon Canning by Linda J. Amendt
Review by Dawn Thomas
Rating: 5 stars
Publisher: Taunton Press
Release Date: April 28, 2015
Nonfiction (Adult), Food & Wine, Cooking
For years, I have wanted to can and make preserves. I tried twice with disastrous results. When I saw this book, I had hope and was inspired to try it again.
The book begins with detailed sections on ingredients, equipment, and techniques. The author provides helpful and caution tips throughout the book. The step-by-step water bath-canning guide should be laminated and hung in any canner’s kitchen.
The first recipes I want to try will be:
• Simple Fruit Jam
• Habanero Pineapple jelly
• Red Onion Marmalade
• Georgia Peach and Basil Preserves
• Bread & Butter pickles (two different recipes to try)
• Sweet Jalapeno relish
• Mango salsa
• Apple butter
• Baked Peach Rum Butter
• Holiday Cranberry Chutney
• Basil Vinegar
This book is so much more than just pickling and canning. The recipes are easy to follow and include ingredients easily found in most grocery stores. There are many pictures of the recipes in book. I recommend this book to anyone interested in canning and preserving his or her own food.