Blue Ribbon Preserves
Secrets of Award-winning Jams, Jellies, Marmalades and MoreBook - 2001
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.
Publisher: New York : HP Books, 2001
Branch Call Number: 641.42 AME
Characteristics: 368 p. ; 24 cm