Disclosure / Disclaimer: I received this ebook, free of charge, from Taunton Press via NetGalley, for review purposes on this blog. No other compensation, monetary or in kind, has been received or implied for this post. Nor was I told how to post about it
You can do it. Blue Ribbon Canning Across America will teach you time-honored canning techniques such as:
- Basics – ingredients and equipment
-Methods – water bath processing, pressure canning, safety, and storing
- Recipes – 139 first-prize-winning recipes showcased in delightful, full-color photographs
Review:
Recipe:
About the Author:
Linda J. Amendt is the author of four cookbooks, including Gluten-Free Breakfast, Brunch & Beyond, Blue Ribbon Preserves, and 175 Best Jams, Jellies, Marmalades, and Other Soft Spreads. She has won nearly 1,000 awards in state and county fair food competitions and baking contests across the country, including over 700 first-place blue ribbons and special awards for excellence. In addition, Linda is a two-time Top Preserved Foods Competitor in the United States and multiple Baked Foods Sweepstakes winner and currently serves as a judge, advisor, and sponsor for baked foods, preserved foods, and special food contests at state and county fairs. Linda was selected as a Lifetime Member of the Inaugural Class of the Sure-Jell Hall of Fame, which was established to honor the very best jam and jelly makers in the country. Check out her website for more.
And now for a perfect coming out later this month, just in time to can those wonderful fruits and veggies of Spring!
Synopsis:
An all-American tradition. Since the early 1800s America's state fairs have celebrated community. Now, 200 years later, food contests and recipe judging are more popular than ever and a blue ribbon from a state fair competition still signals that the winner is truly outstanding. Blue Ribbon Canning Across America captures the best of the best with nearly 139 home-canning recipes that have won top prizes in fairs across the nation and share the tips that show you how to follow that success.
-Methods – water bath processing, pressure canning, safety, and storing
- Recipes – 139 first-prize-winning recipes showcased in delightful, full-color photographs
Back to the basics.Home preserving is a top trend that shows every sign of continuing to grow as the appetite for locally grown foods increases. In addition to the resurgence in home canning, the popularity of state and local fairs has grown over the last five years. Blue Ribbon Canning Across Americacelebrates these two traditions by sharing the top recipes and introducing you to the personal stories behind the winners.
This book literally has it ALL- from ways to use your fruit and vegetables best, to how to can them, to the best recipes, and tips from Blue Ribbon winners from around the country. The book shares the author's love of canned food with state fairs and gives the reader a book of excellent recipes, that will bring back grandmas's winning recipes, and new ones to tackle (cantaloupe jam anyone?) to wow you family and friends alike. Their are also great recipes to make for gift giving (wine jelly?). If you've never canned before, this is the book for you. And if you're a pro, it's like having all your favorite recipes in one spot! Miss Grace has already bookmarked about 15 recipes for us to try over Summer!
If your mother is the cook in the family, this book would make a great Mother's Day present- I can see her adding her notes in the side margin, and making the book into a family heirloom!
Recipe:
Now here's a favorite recipe from the book, that is perfect for this time of year, as it is Strawberry season here in Louisiana! The addition of lemon takes the recipe up a notch from ho-hum to sublime, and your kids will like it too!
About the Author:
Linda J. Amendt is the author of four cookbooks, including Gluten-Free Breakfast, Brunch & Beyond, Blue Ribbon Preserves, and 175 Best Jams, Jellies, Marmalades, and Other Soft Spreads. She has won nearly 1,000 awards in state and county fair food competitions and baking contests across the country, including over 700 first-place blue ribbons and special awards for excellence. In addition, Linda is a two-time Top Preserved Foods Competitor in the United States and multiple Baked Foods Sweepstakes winner and currently serves as a judge, advisor, and sponsor for baked foods, preserved foods, and special food contests at state and county fairs. Linda was selected as a Lifetime Member of the Inaugural Class of the Sure-Jell Hall of Fame, which was established to honor the very best jam and jelly makers in the country. Check out her website for more.
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