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by Linda J. Amendt (Author)
Celebrate the art of home canning with recipes that have stood the test of time and competition. Blue Ribbon Canning brings you 139 of the best canning recipes from state fairs across the nation, all of which have earned top honors.
Whether you're a seasoned canner or a beginner, this book offers a treasure trove of methods and techniques to help you preserve your favorite fruits, vegetables, and more with confidence. If you're looking to preserve the bounty of your garden or master traditional canning techniques, Blue Ribbon Canning is your guide to creating homemade, shelf-stable treasures that stand out in any competition. Key Features:- Award-Winning Recipes: Nearly 139 prize-winning canning recipes, each with tips and tricks straight from the champions of state fairs.
- Comprehensive Techniques: Learn everything from water bath processing and pressure canning to safety protocols and proper storage.
- Inspiring Stories: Discover the personal stories behind the winners and their connection to canning traditions.
- Beautifully Illustrated: Full-color photographs showcase the mouthwatering results of each recipe, inspiring you to create your own blue ribbon-worthy preserves.
Author Biography
Linda J. Amendt is the author of four cookbooks, including Gluten-Free Breakfast, Brunch & Beyond (August 2013, Taunton), 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 jame and jelly makers in the country.
Linda is a member of the International Association of Culinary Professionals (IACP), Cordon d'Or Gold Ribbon Academy of the Culinary Arts, and The Authors Guild, Inc.
