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

Linda J. Amendt




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 | #636981 in Books |  2001-07-01 |  2001-07-01 | Original language:English | PDF # 1 |  9.20 x1.00 x7.50l,1.59 | File type: PDF | 384 pages

||29 of 29 people found the following review helpful.| From a Long-Time Canner|By A Wisconsin Reader|I have been putting up jams and other preserved food for more than thirty years, and of the many books I have on preserving, this is my favorite. It would probably be overwhelming for first-timers, who should buy the Ball Blue Book to start, but for anyone with experience these recipes are wonderful.

I cannot vouch for|.com |If you've been laboring under the illusion that your grandmother just smashed berries into a jar or that pickles grew on exotic pickle trees, prepare to be enlightened with Linda J. Amendt's Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies

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 sa...

You easily download any file type for your device.Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades and More   |  Linda J. Amendt. I really enjoyed this book and have already told so many people about it!

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