Blue Ribbon Canning by Linda J. Amendt

March 20, 2018
Blue Ribbon Canning Book Cover Blue Ribbon Canning
Linda J. Amendt
Taunton Press
April 28, 2015


Blue Ribbon Canning takes readers on a canning journey and celebrates two American traditions--preserved food and state fairs--with more than 140 prize-winning recipes for jams, preserves, pickles, vegetables, fruit, and more, plus tips and methods for making delicious--and safe--blue ribbon recipes at home.

Blue Ribbon Canning by Linda J. Amendt
Review by Dawn Thomas
Rating: 5 stars

268 Pages
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.

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