Blue Ribbon Canning Across America

274 Pages·2015·22.35 MB·English

by  Linda Amendt

BLUE RIBBON
CANNING
AWARD-
WINNING
RECIPES
JAMS, PRESERVES,
PICKLES, SAUCES & MORE
Linda J. Amendt
BLUE RIBBON
CANNING
AWARD-
WINNING
RECIPES
JAMS, PRESERVES,
PICKLES, SAUCES & MORE
Linda J. Amendt
C
✽ Dedication ✽
In loving memory of my parents, Lee and
Mary Amendt, who always believed in me and
encouraged me to follow my dreams.
Text © 2015 by Linda J. Amendt
Photographs © 2015 by Andrew Purcell, except as noted below
All rights reserved.
Pp
The Taunton Press, Inc., 63 South Main Street, PO Box 5506, Newtown, CT 06470-5506
email: [email protected]
Editor: Carolyn Mandarano
Copy Editor: Li Agen
Indexer: Heidi Blough
Jacket/Cover design: Rita Sowins / Sowins Design
Interior design and layout: Rita Sowins / Sowins Design
Photographer: Andrew Purcell, except p. 115 (courtesy Fountain Valley Living Magazine and
p. 174 (Steve Dropkin)
Food Stylist: Carrie Purcell
Prop Stylist: Paige Hicks
The following names/manufacturers appearing in Blue Ribbon Canning are trademarks:
Ball®, C&H®, Chambord™, ClearJel®, Cointreau®, Fleischmann’s®, Gedney®, Grand Marnier®,
Jack Daniels®, Mrs. Dash®, Spam®, Sure-Jell®, Tabasco®, Tilt-a-Whirl™
Library of Congress Cataloging-in-Publication Data
Amendt, Linda J., author.
Blue ribbon canning : award-winning recipes / Linda J. Amendt.
pages cm
Includes index.
ISBN 978-1-62710-769-3
ISBN 978-1-63186-193-2 (e-Book)
ISBN 978-1-63186-194-9 (ePub)
1. Canning and preserving. I. Title. II. Title: Canning.
TX601.A4668 2015
664’.0282--dc23
2014049305
Printed in the United States of America
10 9 8 7 6 5 4 3 2 1
Every effort has been made to ensure that all of the information in this book is accurate
at the time of publication. This book is not intended to replace manufacturers’ instruction
in the use of their products—always follow their safety guidelines. Read and follow recipe
directions.
ACKNOWLEDGMENTS
I want to thank everyone who had a hand in making this book a reality.
A special thank you to the following people:
To Culinary Coordinator Michelle Johnson, and the amazing and dedicated California’s
Kitchen staff and Friends of the Fair volunteers at the California State Fair: Sabrina,
Pam, Joyce, Mary Ann, Catherine, and Will—you are all part of my special “fair
family.” To Nancy Emelio and Stephanie Jurkowski, for your continued friendship, and
in fond memory of the late Willie Garrett, who championed the open judging format at
the California State Fair.
To Culinary Coordinator Renee Fontes and the wonderful staff at the OC Fair: Richard,
Kim, and Julie—you make judging an absolute delight.
To Iris Dimond for your many years of friendship, encouragement, and excellent judg-
ing skills at the California State Fair.
To “Your Produce Man” Michael Marks and Julie Marks for your friendship and the out-
standing job you both do emceeing the competition judging at the California State Fair.
To my good friend Eunice Preku, for all your encouragement and our wonderful, spirit-
renewing “breakfast therapy” get-togethers.
To my fantastic editor, Carolyn Mandarano, for your excellent work, understanding, and
friendship, and to the entire team at The Taunton Press—you all rock!
To my terrifi c literary agent, Linda Konner, for your expertise, professional guidance,
and friendship—you’re the best!
To all the fairs, fair coordinators, and fair staff across the country who helped connect
me with your blue ribbon canners. Without your assistance, this book would not have
been possible.
To all my friends I have met through fair competition—thank you for the opportunity
to compete against you and the privilege to judge your wonderful canning and
baking entries.
—Linda J. Amendt
The following contributors provided jars of their blue ribbon canned goods for use in
the recipe photos.
Linda J. Amendt Valerie J. Fong The Romero Family
Brenda D. Bustillos Jay Grantier Shirley Rosenberg
Nancy Charron Alan Gravenor
Carolyn DeMarco Anna Mayerhofe
CONTENTS
Introduction ...2 Pickles ...168
Ingredients ...4 Relishes ...194
Canning Equipment ...10 Sauces & Salsas ...214
Canning Techniques ...18 Specialty Preserves ...232
Processing Canning Jars ...28 Blue Ribbon Canning for
Jams ...40 Fair Competitions ...257
Jellies ...80 Fair Directory ...263
Marmalades & Preserves ...108 Metric Equivalents ...266
Fruits & Vegetables ...136 Index ...267
Introduction
✽ ✽
Canning and canning competitions are wonderful and delicious food
traditions enjoyed and treasured by many generations. State, county,
regional, and community fairs are woven into the fabric of our nation-
al heritage. As canners, we are all tied together into one community
through our love of canning, the thrill of competing at fairs, and the joy
of sharing our canning creations with family and friends.
Home canning is seeing a huge resurgence. What was once a neces-
sity to preserve food for the long, hard winter, canning has become a
popular hobby and even a year-round way of life for new generations.
No longer the domain of grandmothers with large gardens, canners
now come in all ages and from all backgrounds. You will fi nd a wealth of
canners in every state and every community, ranging in age from young
children to seniors. Many people fi nd canning a relaxing and enjoyable
activity. We also like the satisfaction of preparing the canned goods our-
selves and knowing what is in the food we feed to our families.
Behind every blue ribbon and special award earned at a fair is a
skillful home canner with a unique and engaging story. Throughout
these pages, you will take an award-winning recipe tour of the coun-
try, experiencing the joys of canning and meeting many amazing and
talented blue ribbon winners.
You will visit with individuals, husbands and wives, multiple gen-
erations of canners in one family, and young canners who are rising
stars in the youth canning divisions. From rural canners to those
who live on small family farms or have large gardens to urban canners
living in midsize towns and big cities, they are all here. You will also
meet inspiring people who have overcome personal challenges to pur-
sue their interest in canning and competing at fairs. Along with their
delicious blue ribbon recipes, you will get to know the canners and
share in their personal love-of-canning story.
2
For many years, fair competitions were seen as a closed world, with
lots of inside politics and all the top awards going to longtime competi-
tors. This is no longer true. Yes, many fairs were dominated by small
groups of competitors, primarily older women, who would walk off with
the majority of the awards. New entrants sometimes had to work their
way up the ladder before winning major awards. However, those times are
long past. There are plenty of first-time exhibitors taking home blue rib-
bons and special awards at fairs in every state. Many are surprised when
they visit the fair and see ribbons hanging on their jars. The reason they
are winning is the quality, care, and love they put into their entries. Noth-
ing beats the joy and excitement of winning your first ribbon, and if that
ribbon is blue, you’ll be walking on air.
Fair canning competitions are not only a fun and exciting part of
the canning community but they also play a very big role in educating
both new and experienced canners. One of the most important things
fairs do is to encourage safe canning and the use of modern canning
techniques. When you read the rules for fair canning competitions, you
will see very specific requirements for jar sizes, headspace (the amount
of space in the top of the jar), processing methods and times, and jar
labeling. At first, some of this may seem overwhelming or confusing,
but every rule has a purpose. They encourage entrants to use home
canning and food preservation practices approved by the United States
Department of Agriculture (USDA). Exhibitors who follow safe canning
practices and produce quality canned products are rewarded with those
coveted ribbons. Those who don’t will go home disappointed.
I had such a delightful time getting to know all of these remark-
able canners, and I know you will, too. So turn the pages and join us in
the kitchen on our canning journey. You’ll meet some great people and
have a lot of fun along the way. Let’s get canning!
3

Ingredients
✽ ✽
The quality of the ingredients you use for putting
up preserves, jams, pickles, sauces, vegetables, and
all things canned has a direct effect on the outcome
of the fi nished product. Ingredients play an impor-
tant role in determining the intense fl avor, appropri-
ate texture, and vibrant color that are characteristic
of great canned foods. Everything from the fruits
and vegetables to the sugar, vinegar or lemon juice,
herbs, and any other ingredients and fl avorings will
all have an impact on your results. When canning,
always use the best and freshest ingredients avail-
able. Don’t skimp on quality or you may be disap-
pointed with the results.