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Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades and
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Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades and More Paperback - 2001

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.


Summary

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.

From the publisher

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.

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Details

  • Title Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades and More
  • Author Linda J. Amendt
  • Binding Paperback
  • Edition 1st Edition, 3rd
  • Pages 384
  • Volumes 1
  • Language ENG
  • Publisher HP Books, New York, NY, U.S.A.
  • Date June 12, 2001
  • ISBN 9781557883612 / 1557883610
  • Weight 1.15 lbs (0.52 kg)
  • Dimensions 9.1 x 7.4 x 1.2 in (23.11 x 18.80 x 3.05 cm)
  • Ages 18 to UP years
  • Grade levels 13 - UP
  • Library of Congress subjects Canning and preserving
  • Library of Congress Catalog Number 2001016660
  • Dewey Decimal Code 641.42

Media reviews

IACP Cookbook Awards Finalist

Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades & More was chosen by the International Association Of Culinary Professionals (IACP) as a finalist for the

2002 IACP Cookbook Awards Blue Ribbon Preserves was nominated in the prestigious category

First Book: The Julia Child Award for the best cookbook by a new author

The IACP Cookbook Awards are considered to be the "Academy Awards for Cookbooks".

Citations

  • BookPage, 08/01/2001, Page 27
  • Library Journal, 06/15/2001, Page 98

About the author

Linda J. Amendt has competed in fair competitions since 1990, winning more than 600 awards, and was inducted as a lifetime member into the 1997 inaugural class of the Sure-Jell Hall of Fame. She has been the Top Preserved Food Competitor in the nation at state and county fairs and has been California's Top Preserved Food Competitor since 1996.
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Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades and More: A Cookbook
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Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades and More: A Cookbook

by Amendt, Linda J.

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Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades and More

by Amendt, Linda J.

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Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades and More

Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades and More

by Amendt, Linda J.

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Penguin Publishing Group, 2001. Paperback. Good. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.
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FREE shipping to USA
Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades and More

Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades and More

by Amendt, Linda J.

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Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades and More: A Cookbook
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Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades and More: A Cookbook

by Amendt, Linda J

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Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades and More
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