This handy volume has everything you need to know to create the finest jams, jellies, marmalades, preserves, conservers, butters, curds, fruit, vegetables, juices, sauces, pickles, vinegars, syrups, and specialty preserves. Learn how to make all these and more from prizewinning cook Linda J Amendt. Complete with a canning guide that includes the latest methods and safety precautions for preserving, plus exact tips to make you a blue ribbon winner! Linda Amendt has won more than 600 awards and has been California's Top Preserved Food Competitor since 1996. Paperback, 368 pages.
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