Linda J. Amendt

I remain unconvinced that people are yearning for exotic ideas for things to can at home. I am absolutely certain, after working for many years at this stuff, that no one is willing to risk the time and effort to lug produce home, clean and process it, in order to try out a new recipe they might hate. So in a new canning book I want to see the latest in canning safety research, clear instructions on for novice canners, tried and true recipes that every family will enjoy, and hints about how show more to tweak recipes to make them special.

"Blue Ribbon Canning" does just that. Ms Amendt has collected winning recipes from state fairs around the USA and put them into a book that a novice canner can use with confidence. Once again Taunton Press quality shines through. I do laugh, though, at what I call "Taunton Press Prose" which is a bit overly-precise and schoolmarmish.

For this book, Ms Armendt, who has won a prodigious number of awards for food preservation, has solicited recipes from some of the top canners in the USA. Each recipe notes its provenance and some of the winners are profiled alongside their recipes. There are also lots of photos of cows and sidebar factoids – like George Ferris invented the Ferris wheel for the Chicago World’s Fair of 1893 – and tips – like how to scrape vanilla seeds out of the pod.

Water bath and pressure canning are explained in detail, as are the reasons not to take shortcuts. There are lots of recipes for jams, jellies and preserves plus syrups, chutneys, salsas and ways to preserve excess fruit and veg. Urban readers will get a big kick out of the chapter on competitive canning.

I really like this book and think it is an excellent book for beginners. Experienced canners will get some new ideas, and everyone will enjoy the lively text.

I received a review copy of "Blue Ribbon Canning: Award-Winning Recipes" by Linda J. Amendt (Taunton) through NetGalley.com. show less

A few years ago I became highly allergic to a number of foods, additives, medications, chemicals and many environmental toxins. Many of the additives in foods are harmful to our bodies, and mirror heart problems, among others. (have the tests to prove it). After suffering with years of pounding heart issues and anaphylaxis attacks (very scary), allergies, ear problems, headaches, while maintaining food journals, allergy doctor visits, tests, monitoring everything, and never leaving the house show more without an EpiPen – had all the doctors baffled and was totally frustrated.

I began reading everything I could find on the internet, researching tons of books about how foods affect your health and allergies. I immediately took control over my diet and eating habits. I have been a strict vegan for two or more years now (no dairy, or meats) with much success - feel great!

I contribute my success to my diet; therefore always in the market for good books and recipes, which assist with my limited and restricted diet. GLUTEN-FREE BREAKFAST, BRUNCH & BEYOND by Linda J. Amendt was outstanding! Not only is the book packaged with attractive photos, beautiful displayed page layout, quick tips, delicious gluten-free recipes, gluten-free ingredients, ingredients that contain gluten, how to convert your favorite receipts to gluten-free; it also is full of very informative and critical information about foods and ingredients.

Linda Amendt is an award winning author, an expert baker and her talent is reflective throughout this delicious and satisfying book, which gives you a variety of choices for gluten-free living. A book you will reference and keep on hand at all times, even when entertaining - Highly recommend! http://judithdcollins.booklikes.com/post/859060/gluten-freebreakfastbrunchandbey...

A special thank you to Taunton Press and NetGalley for a complimentary reading copy, in exchange for an unbiased and honest review. show less

This is an excellent book for the experienced or newbie gluten-free cook. Ms. Amendt goes to great lengths to explain the changes needed to eliminate gluten (i.e., wheat, barley and rye) from cooking. The first chapter is a great introduction to gluten-free cooking, and each chapter thereafter begins with an informative discussion on how gluten substitutes work in that particular category of foods. Chapters deal with breads & muffins, biscuits (and scones!), pancakes, waffles, coffee cakes, show more yeast breads and rolls, stratas and more.

Highly recommended if you have celiac disease or must otherwise eliminate gluten from your diet. show less

An excellent book for both the novice and the more-experienced canner!

I've been doing canning for about 4 years now, and from what I see here, the instructions given match what I've been doing - but they are laid out very clearly, in an easy-to-understand manner. I could've saved myself a lot of online searching and comparing of directions if I'd just had this one book when I was learning!

The book tells you what you need, how to do it - and then it gives you the recipes.
The recipes are all show more ones that won awards at various state fairs and such - each contributor is listed, and there are even some page-long profiles on different award-winning individuals. (The back also includes a list of fairs and competitions, in case you aspire to go on to compete with your own recipes.)

The recipes range from the basics (apple butter, dill pickles) to things you might not have considered - but that sound delicious (Peach Amaretto Jam, Cinnamon Pickled Watermelon Rind, Carrot Cake Conserve)!
The sections covered are: Jams, Jellies, Marmelades, Preserves, Fruits & Vegetables, Pickles, Relishes, Sauces, Salsas, and 'Specialty' items.

The first 39 pages are instructive, 40-256 are recipes, followed by 10 pages about canning for competitions. Overall, the layout is appealing, with lots of full-color photos.

I have to admit that I have not yet tried any of the recipes, because Harvest time is not yet upon us - but from looking them over, I'm convinced that they'll be good.

I was provided a digital copy of this book by Taunton Press and NetGalley for review - but I can say that this is one that I'm actually going to be buying (and using) in print format. show less