Product Description
by Linda J. Amendt (Author)
Bring home the techniques--and results--of America's top state fair winners. Blue Ribbon Canning delivers more than 139 award-winning recipes alongside the practical knowledge behind what makes them stand out.
In addition, it provides clear, practical guidance for mastering canning at home, with instruction covering water bath processing, pressure canning, safe storage, and ingredient selection. Whether you're just starting out or looking to refine your skills, these step-by-step methods build confidence and consistency.
Recipes span a wide range--from classic jams and preserves to pickles, relishes, and sauces--each paired with practical insights from award-winning canners. These small but essential refinements help elevate results, turning everyday batches into preserves that meet competition-level standards.
Rooted in the traditions of seasonal cooking and self-sufficiency, Blue Ribbon Canning helps you make the most of garden harvests and market produce, reduce waste, and build a reliable pantry of shelf-stable staples. Whether preserving for flavor, savings, or satisfaction, this guide offers time-tested recipes that have already proven themselves where it counts.
What you'll find inside:
- 139 state fair-winning recipes for jams, preserves, pickles, sauces, and more
- Clear guidance on water bath and pressure canning, safety, and storage
- Practical tips and refinements from award-winning home canners
- Full-color photography to guide and inspire your results
Author Biography
Linda J. Amendt is an award-winning cookbook author and one of the nation's most accomplished competitors in state and county fair food contests. She has authored multiple cookbooks focused on preserving and baking, including Blue Ribbon Canning, Blue Ribbon Preserves, and 175 Best Jams, Jellies, Marmalades, and Other Soft Spreads.
Over the course of her career, Amendt has earned nearly 1,000 awards in competitive food events, including more than 700 first-place blue ribbons, and has been recognized as a two-time Top Preserved Foods Competitor in the United States.
She serves as a judge, advisor, and sponsor for food competitions and is a member of professional organizations including the International Association of Culinary Professionals. Her work reflects a lifelong commitment to the traditions and techniques of home preserving.
