Here for the first time, are 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 has everything you need to know. Including
The very best ways to make the finest jams, jellies, marmalades, preserves, conserves, butters, curds, fruit, vegetables, juices, sauces, pickles, vinegars, syrups, and specialty preserves.
A complete canning guide including the latest methods and safety precautions for preserving.
Detailed tips and secrets to make you a blue ribbon winner.
It is an honor and a privilege to recommend this collection of Lindas prize-winning recipes to canning aficionados old and newFor those of you who have thought about entering competitions, you will have the winning secrets of one of the most decorated competitors in the last decade of fair seasons.
from the Foreword by Iris Dimond
I dont know anyone who knows more about the secrets of making great preserves than Linda J. Amendt. She has an expertise, an enthusiasm, a thoroughness, and a desire to share her knowledge that combine to make her an ideal author and teacher for beginners and experienced home canners alike.
Norman Kolpas, author of more than 35 cookbooks including Pasta Presto, Pasta Light, Buongiorno and Comforting Foods
I would like to congratulate Linda Amendt for keeping home canning alive I hope people will enjoy her recipes as much as I have.
Vanna White, of Wheel of Fortune and an avid home canner
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 Californias Top Preserved Food Competitor since 1996.
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