Product Description
Great Preserves Recipes…Canning for Eating and Gift-Giving…This eBook has hundreds and hundreds of recipes to choose from!! From Apple Ginger Chutney to Cherokee Corn Cob Jelly…This recipe eBook has everything you could ask for. It offers the best recipes available on the internet and a very low price. And with 121 PAGES and hundreds and hundreds of recipes...you will find a ton of great recipes that you will fall in love with. This is a Preserves lover's delight!!! ... Read more

Product Description
None Better Preserve Recipes…Great Jam and Jelly Recipes…This eBook has hundreds and hundreds of recipes to choose from!! From Cranberry Maple Conserve to Diabetic Jams (all types)…This recipe eBook has everything you could ask for. It offers the best recipes available on the internet and a very low price. And with 124 PAGES and hundreds and hundreds of recipes...you will find a ton of great recipes that you will fall in love with. This is a Preserves lover's delight!!! ... Read more

Product Description
"Mouthwatering Jam and Preserve Recipes" are the greatest means to appreciate popular and seasonal fruit all through the year. Tangy or sweet, you will enjoy these delights on the side, spread on breads, or spicing up a recipe.

Each one is a luscious reward, and more flavorful, nourishing, and gratifying than something you can expect to get in a market. At the same time making jams and preserves are economical and lots of fun to experiment with.

Jam lovers longing for a substitute to synthetic sweeteners, preservatives, and fake flavors can use "Mouthwatering Jam and Preserve Recipes" as a resource for unique spreads and condiments.

Purchase "Mouthwatering Jam and Preserve Recipes" today and receive instant delivery. You can be creating tasty jams and preserves for your loved ones now!

Here is a sample: ROASTED GARLIC JAM, AMBROSIALJAM, APPLE MAPLE JAM, APPLE PRESERVES, and CRANBERRY PRESERVES. ... Read more

Product Description
The most thorough, up-to-date illustrated book available on preserving all types of garden produce. Includes a discussion of preserving equipment and techniques, tips on handling the specific fruit or vegetable, plus a section on flowers, leaves and herbs. 150 recipes, with more than 150 photographs. ... Read more

Customer Reviews (3)

Beautiful book - wonderful recipes
I have had this book since the early 90's - I was living in England at the time of purchase.Photographs are wonderful.
I am a cook and I love to make Chutneys and preserves.The recipes are wonderful and very reliable.
I have given many copies of "Perfect Preserves" as gifts.
Chanteclar

This book has me trying new things!
I had never even imagined preserved lemons before, but I could not resist the picture in this book.With some lemons from a neighbor's tree, I made them.The pictures in this book are exquisite and inspiring.What I like best, however, is that the author has included recipes in which you can use your preserves.Too many books out there have recipes for the preserves only and leave you wondering how to use them if you never have before.This book is a must have for the beginning and the serious canner.

Fantastic recipes with a french twist.
This book made me want to run to the kitchen to start preparing fun jams, deserts, and more.The pictures are beautiful and perfectly support the text and recipes.This is the book to get if you're interested in gettingexcited about preserves. ... Read more

Customer Reviews (4)

Missing Ingredient
On page 111, the recipe for Lemon Curd is missing an ingredient; namely, sugar.Per the instructions:place the rind, juice, sugar, and butter in the top of a double boiler over, but not in, simmering water.However, the ingredients are 2 lemons, 1/2 cup butter and 6 eggs, well-beaten.What is the amount of sugar?Thanks.

wonderful, easy to follow recipes, delicious jams
I very much love and recommend this book.My husband and I have made jam several times in the past with a variety of success.This book is the first one I found that had recipes using natural pectin verses store boughtpectin.I will admit the cooking process is a little longer but theresults are well worth your time!!We have made strawberry jam, four berryjam as well as blueberry jam and have been extremelly pleased with theresults.The recipes do ask for weights for the fruit products, however ifyou are familiar with the fruit you are using you should be able to measurewithout use of a scale.The other part of the book we especially enjoy isthe instructions for sealing the jars without water bathing.Since youhave sterilized your jars and lids and the jam is very hot from longercooking time, you are able to turn your jars upside down for severalminutes, then right side up and during cooling your jars will seal.Thisis certainly a time saver and makes up for the longer cooking time.Thewriting style flows well and is easy to follow and the pictures arenumerous and appealing.Finally, the author included quite a few ofnontraditional recipes.For people who enjoy making jams there issomething in here for you!!

A beautiful resource for the capable cook.
This book offers a wealth of preserve recipes foranyone who is familiar with the kitchen. While the author uses weights as a measure, rather than liquid volume, capable cooks will recognize volume as an unreliable gauge. If you're willing to spend a little time, and produce some unique and hard to find recipes, you're bound to enjoy this resource. Clear, intelligent instruction is coupled with beautiful photographs in a wonderful gift combination -- those who are less enthusiastic in the kitchen will still enjoy Langeland's text and the beauty of elegant photographs and design.

Very Disappointing
I wanted quick and easy recipes for jams and jellies to give as gifts, without a a large investment in equipment. The book was very disappointing because all of the quantities are listed in pounds, not cups, and I do not want to go to the expense of purchasing a scale.. Also, nearly all of the recipes do not use prepared pectin; instead, it is required that the jam be cooked for a long length of time to reach the "jell" stage. Time is of the essence, for me. Therefore, I probably will not use one single recipe from this book! On the plus side, the photography is breathtaking, and the recipes are clearly written. ... Read more

Product Description
The delightfully old-fashioned art of "putting up" needn't mean crates of fruit, interminable water baths, and a sweltering kitchen. The 130 delicious recipes in this book — including Cherry Preserves with Cassis, Apple-Ginger Jam, Cinnamon-Citrus Marmalade with Apricots, Ratatouille Marmalade, and Kir Cocktail Jelly — are made with small quantities of fruit and standard kitchen equipment. Prepared without commercial pectin, the preserves are lower in sugar than most, allowing the full flavor of the fruit to shine through — and some are made with no refined sugar at all. As a tasty bonus, the book gives recipes for quick breads and muffins that are perfect complements for the jams and jellies, as well as for desserts that make delectable use of those homemade preserves. Author and preserves aficionado Madelaine Bullwinkel offers reassuring professional advice, how-to illustrations, and timesaving techniques that make the process surprisingly simple. Expert tips for solving common preserve-making problems, such as jellies that refuse to firm up, as well as a seasonal guide to fruits and veggies are also included. ... Read more

Customer Reviews (8)

Really Great!
I can not seem to see/taste any of the problems the some of the reviewers are experiencing. Reading this book thouroughly, I have point out any of the info. some of those writers say is missing. It is all here in this book. The basics on how to cook, preserve, seal, stock/store your renderings. I highly enjoy this book and find it very giving with the information needed to know on jams, preserves, etc. As for the no sugar comment, Ms. Billwinkel explains why she calls the No sugar section, No Sugar. If you read this book thoroughly, it is all explained very well. Overall great book, awersome recipes. Don't be put off, like I was at first by the other reviewers.Enjoy.

Great cookbook
I have an old edition of this cookbook, but I've looked through the new edition and don't think that there are any big changes.Perhaps that's why people are complaining that the book isn't "gourmet" enough.It's from the late 70's or early 80's when people were just beginning to rediscover the joys of making your own food.Everything now has to scream NEW and IMPROVED so a book that claims to be "gourmet" now has to be filled with all sorts of bizarre combinations and ingredients that you can't even find at your local supermarket, let alone at a farmer's market.Which I, personally, am not really all that interested in.I just want to make some interesting jams, jellies, marmalades to keep and to give as gifts.

Everything that I've made from this book has come out excellent.I am a particular fan of the lime-zucchini marmalade.Marmalade isn't the easiest thing to make (and takes 2-3 days!) but it is so delicious when you make it yourself.The lime-zucchini flavor may sound a little strange, but it really works and makes for a hearty breakfast spread.The strawberry rhubarb jam is also delicious: not too sweet, not too sour.She also supplies recipes for various muffins and breads that compliment the homemade preserves, and some desserts that use the preserves.

She sometimes includes 2 or 3 different recipes for the same thing, and I've learned so much about how preserves are just by reading these different recipes: what steps are necessary, and what steps can you toy with?Each chapter also has a little bit of history and theory.The beginning of the book gives very comprehensive instructions on canning.However, these instructions are kind of outdated, and use paraffin wax instead of the self-sealing lids.For more up-to-date canning instructions, I recommend Canning and Preserving for Dummies.

My one complaint about the book is that she doesn't use commercial pectin.Most recipes include ingredients that supply the pectin.Other recipes call for a pectin stock that she supplies the recipes for.While this is a wonderful idea in theory, I wish she had included instructions on substituting commercial pectin.

A longtime favorite
This has been a favorite on my cookbook shelf for years. Recipes are fun, but not so exotic that they're difficult or demand hard-to-find ingredients. I was first attracted by the idea of using less sugar--too many standard jam recipes are too sweet for me, and the fruity taste is lost. I also like the ability to make just a few jars whenever I want to try a new recipe, rather than making a dozen jars of something only to discover I don't really like it. Favorites are the rhubarb-ginger, rhubarb-fig and blueberry-mint jams, and the lemon-ginger marmalade. I won a baking prize with the Blueberry-Pecan Cheesecake, too!

A "Preserves How To"for Your Kitchen Reference Shelf
Preserving small quantities was the reason for my purchasing this book and the reasonable price. Color photos would just increase the cost of this book, and for me I can do without. Even though I have experience in preserving, I found the Introduction and the 1st 2 chapters very informative. The preserving recipes that are included are fun and the fruit combinations are new to me. Cutting down on sugar is an added bonus. I do enjoy the dessert recipes and Chez M's recipe for Creme Fraiche always works for me. The seasonal guide at the end of the book is so worthwhile. I also appreciate Ms. Bullwinkel giving her web address for questions. It is a book that I will keep close to my kettle.

A book for recipe-followers
Gourmet Preserves is a nice cookbook for making jams, jellies and preserves. Unfortunately, this book is for recipe-followers and provides little education in the actual preservation of jams, jellies and preserves.

Madelaine Bullwinkel has had over 30 years experience in making jams. She, currently, takes people on culinary tours of France. Bullwinkel has her own cooking school in Chicago and has been featured in such magazines like Bon Appetit and Better Homes & Garden.

With accolades from people like Charlie Trotter and Gale Gand, it is hard to see anything negative about this book. There is a basic instruction, in the front of the book, that teaches readers some beginning knowledge in jamming. The author does include no-sugar options, which is wonderful for the diabetics in your family. Bullwinkel, also, includes recipes that utilize some of her creative jams, like scones and trifles.

Chapters included in this book are: A Short History of Preserving; Techniques and Equipment for Preserving; Jams; No-Sugar Jams; Jellies; Marmalades; Preserves; Breads and Muffins; Desserts; A Seasonal Guide to Fresh Fruits and Vegetables for Preserving.

Photographs in a cookbook, in my opinion, are a perfect opportunity to sell your book. Unfortunately, the only photos in this book are the occasional black and white photos of a piece of fruit. There is no instruction on pH levels in jamming, nor any discussion on it. I find her term "No-Sugar Jams" misleading. Since fruit contains fructose, a type of sugar, one cannot really say that there is no sugar in the recipe. The proper term utilized by the USDA is "No-Sugar-Added".

Bullwinkel encourages creativity in her book (see Page 14) and suggests adding fresh herbs, spices and liquors. What she fails to mention is that if you add too many low-acid items, you can raise your pH levels to a dangerous level, and being there is no real discussion on pH levels, a new reader would not know this that they are even doing this.

When attempting to educate readers of this book about jam-making, she does point out that the utilization of copper in jamming is not good. Having been in training positions before, I always find that if you explain why you should or should not do something, you will have a greater understanding of what you are attempting to learn. In this specific case, she does not explain that the use of copper actually destroys the vitamin content of the product.

According to the USDA, the inversion method to seal is improper and unsafe. Bullwinkel prefers to seal all her jams this way. The USDA only recommends jams to be boiled in a RWB to seal. Jams sealed by the inversion method can unseal at higher room temperatures, and then reseal themselves with lower room temperatures! No one would know that any molds may be growing on this product. Imagine taking some of your creations in your car on a hot day to a sick grandmother. The probability of these jars (sealed by the inversion method) unsealing, may not be large at consistent, cooler temperatures, but usually one educates their students by the proper methods considering all probable variables. Through time and experience, one can learn when and how to bend the rules.

Her definitions of jellies, preserves, marmalades make no reference to the amounts of sugar in each. The USDA and other institutions have legal definitions for this. She states that preserves need to have fruit pieces suspended within the mixture. If that were the case, than something like Seedless Blackberry Preserves would not exist. I know it does, as I just bought some last week.

Also, she claims that blueberries are high in natural pectins (page 7, side bar). Upon researching this, I found that the University of Georgia's Food Science department (page 1, Essential Ingredients) states that blueberries are actually low-pectin fruits! So, how can Bullwinkel be a teacher of jam-making if she does not know basic chemistry of the fruit with which she is working?

There are some unusual recipes within this book: Rosemary Red Onion Jelly, Tomato Orange Jam, as well as Lime Zucchini Marmalade. But you can also find some more traditional jams, such as Orange Marmalade and Strawberry Jam. Yet, the recipes in this book are not creative enough to call itself, "gourmet" as the title of this book suggests.

This is a nice book, although, due to its lack of information about the science behind jamming, I would only recommend this book to readers who are already knowledgeable in safe recipe formulation and safe pH levels for canned products. I would also recommend this book for the individual who is new to jamming and is willing to follow the recipes and not follow any creative urges. This book may be affordable, but usually affordable books are lacking information. In the case of jamming and pickling, I feel that the lack of information is too critical to leave out. Too many people today can cook, but do not know how to cook and safely seal a canned product. That could be extremely dangerous. I would recommend "The USDA Complete Guide to Home Canning". Although the recipes contained within this book are not really gourmet, one can learn how to jam safely at home. A few suggestions would be: "Perfect Preserves" by Nora Carey for its beautiful photography, "Jams and Jellies" by May Byron for it large number of recipes and "Pickles and Preserves" by Marion Brown as an older classic. You can also check out "The Jamlady Cookbook" by Bev Alfeld. Not only is her book more thorough as it includes science, horticulture and photos, she provides over 400 recipes. She is truly a teacher, she has been trained through the USDA in proper canning and "The Jamlady Cookbook" shows it. ... Read more

Product Description
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.Amazon.com Review
If you've been laboring under the illusion that your grandmother justsmashed berries into a jar or that pickles grew on exotic pickle trees,prepare to be enlightened with Linda J. Amendt's Blue Ribbon Preserves:Secrets to Award-Winning Jams, Jellies, Marmalades & More.Canning, as shown in this exhaustive edition, is as much a science as anart, and this book includes every detail to educate the uninformed on whatit takes to make great preserves.

Her recipes include the standards, such as strawberry jam, and the obscure, such asGarlic and Onion Jam. Amendt also does the public service of explaining thereal difference between jams and jellies. Special caution about food safetyholds a prominent place in Blue Ribbon Preserves and Amendt teachesus how to chose optimal foods for canning as well as how to safely store preserves to avoid potentially lethal foodcontamination. Be prepared for a bit of a chemistry lesson, which can be along and sometimes didactic read, but it's well worth it for the critical food-safety information.

So complete is the book that Amendt, herself a recipient of countless state-fair awards for her preserves, includes pointers on how to succeed at suchcompetitions (in a very thorough chapter which includes insights into howjudges pick their winners). Blue Ribbon Preserves covers everythingthat goes into a ball jar and more, and in the process earns not only atight seal of quality but its own blue ribbon. --TeresaSimanton ... Read more

Customer Reviews (56)

Blue Ribbon Preserves
This book takes basic canning to another level.It provides some unique recipes and some interesting twists and positive changes to old recipes.A worthwhile addition to one's canning library.

Good Stuff
I am new to canning and bought a few different books. I feel that this was the most helpful in tips, and offered a nice variety of recipes.

Recipes that turn out right
I have tried several recipes from this author's two books of canning recipes, and both were awesome. I have been canning for several years, and I've seen my share of recipes for pickles, jams and jellies that don't either taste right, gel right or otherwise justify all the time, effort and materials used.

I read the two 1-star reviews out of curiosity, to see why anyone would be unhappy with such a user-friendly book obviously written by an expert. I noticed that one person is trying to promote a competitor's book and the other person echoes the first one suggesting they are either the same person or in collusion. Both of them make the point that they are not interested in county fair competitions, which is a little odd. If they had any knowledge of these competitions, they would realize that the best way to guarantee a delicious, safely prepared jam or spread is to follow a recipe that would satisfy the judges at a county fair, since they are looking at whether safe technique (reducing risk of bacterial contamination or spoilage) was followed, as well as whether the contestant came up with something tasty, spreadable and appealing in its appearance. Surely, those are all the features you want in something you are making "to put on the table." So much for those two reviews.

I have several canning books, including the Ball Blue Book. The Ball book is excellent too; it has some great recipes in it, but it also have some recipes that "bomb" and where the ingredients' volumes are clearly way off. This also is true for canning recipes you find on the Internet. Most people probably end up with more than one book depending on their needs. This one is ideal for you, if it helps you to have clear instructions including the rationale for things like correct headspace, how to strain juice for jelly, removing air bubbles, wiping off the jar threads with moistened paper towels rather than a kitchen sponge, and other things that may seem picky and that some people cut corners with. The recipes are inventive and don't require exotic ingredients you have to shop for in a specialty store.

Great book even for a beginner
I haven't canned anything in--OK, I'll admit it--decades.And then I was only a beginner.I've never made jam or jelly before.But I decided I wanted to start canning this year so I bought all the equipment--and Blue Ribbon Preserves.Only problem was...nothing is in season yet.Fortunately, Blue Ribbon Preserves has several recipes you can make with frozen or canned fruit.So I selected a recipe from those:Coconut Pineapple Conserve.Sounds good, doesn't it?I went to the store and got the 2 20-counce cans of crushed pineapple, a bag of dehydrated shredded coconut (Bob's Red Mill, of course), and the other ingredients.I made the conserve and it turned out...awesome!

If a rank beginner can make Coconut Pineapple Conserve from this book, and have it turn out awesome, you can make great stuff from it too.Even if you're a beginner!

best creative canning book I've found
I'm always on the lookout for good canning books that don't just have the old tried-and-true recipes, but something more creative.I was at Border's Books yesterday and looked through almost a dozen home canning books...this was by far my favorite!Detailed and thorough with wonderfully tempting recipes.It's the only one I've found that has methods for canning citrus curds and barbecue sauce so they last longer and don't need refrigerating or freezing.Will be buying this on Amazon since it's $6.00 off ~ Thanks! P.S. Check this link for Pomona's Universal Pectin for incredible low-sugar canning ~ I won't use anything else now! Low Sugar Pectin, 1 oz. Box ... Read more

Product Description
The River Cottage farm, established by British food personality Hugh Fearnley-Whittingstall to promote high-quality, seasonal, and sustainable food, has inspired a television series, restaurants and classes, and a hit series of books. In this new addition to the award-winning collection, River Cottage master preserver Pam Corbin helps you transform the abundance of your garden (and your friends’ and neighbors’ gardens) into everything from simple Strawberry Jam to scrumptious new combinations like Honeyed Hazelnuts, Nasturtium “Capers,” Onion Marmalade, Spiced Brandy Plums, Elixir of Sage, plus a pantryful of other jams, jellies, butters, curds, pickles, chutneys, cordials, liqueurs, vinegars, and sauces.Amazon.com Review
Fall into Cooking Featured Recipe from Pam Corbin's The River Cottage Preserves Handbook: Apple Lemon Curd

Fruit curds are so simple and quick to make. Quintessential and quite the doyenne of the curd clan, lemon curd is unquestionably the all time favourite of these soft, creamy concoctions but I also love this smooth velvety apple curd. It's a marvelous way to use up windfall apples and so during the autumn I like to prepare a good quantity of apple puree and freeze it in 10 ounce portions. I can then easily knock up a batch when the apple season has long gone. --Pam Corbin

Makes 4 8 ounce jars

Ingredients

1 pound Granny Smith apples, peeled, cored, and chopped
Finely grated zest and juice of 2 unwaxed lemons (you need 7 tablespoons strained juice)
1/2 cup plus 1 tablespoon unsalted butter
2 1/4 cups granulated sugar
3/4 cup plus 2 tablespoons beaten eggs (4 or 5 large eggs)

Put the chopped apples into a pan with 7 tablespoons of water and the lemon zest. Cook gently until soft and fluffy, then either beat to a purée with a wooden spoon or run through a food mill.

Put the lemon juice, butter, sugar, and apple purée into a double boiler or heatproof bowl over a pan of simmering water. As soon as the butter has melted and the mixture is hot and glossy, pour in the eggs through a sieve, then whisk with a balloon whisk. If the fruit purée is too hot when the beaten egg is added, the egg will curdle. One way to guard against this is to check the temperature of the purée with a candy thermometer – it should be no higher than 130° to 140°F when the egg is added. If your curd does curdle, take the pan off the heat and whisk vigorously until smooth.

Stir the mixture over low heat, scraping down the sides of the bowl every few minutes, until thick and creamy. This will take 9 to 10 minutes; the temperature should reach 180° to 183°F on a candy thermometer. Immediately pour into warm, sterilized jars and seal. Use within 1 month. Once opened, keep in the fridge.

Variations
To make gooseberry curd, replace the apples with gooseberries. If you’d like a traditional, pure lemon curd, leave out the apples, increase the lemon juice to 3/4 cup plus 2 tablespoons (4 to 5 lemons) and add the grated zest of 2 or 3 more lemons.

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... Read more

Customer Reviews (2)

a mixed review
A friend of mine gave me this book as a gift, and just from flipping through, the recipes look intriguing and make me want to get into the kitchen. I've only made one of the recipes from this book (the chili pepper jelly) and I'm kind of disappointed. On the one hand, the jelly tastes fantastic and was easy to make. However, I think there might be an error in the recipe as it only calls for 2 tsp of pectin. All of the other jelly recipes I've looked at call for a minimum of 2 oz of pectin when using the equivalent amount of sugar. It would certainly explain why my jelly didn't set properly, despite the fact that I followed the instructions precisely and checked with a thermometer. I'm willing to give the benefit of the doubt that this is just an unfortunate typo and will try out some of the other intriguing recipes. Now I also have to find a use for 4 half-pints of runny jalapeno jelly!

Delicious book
This is a great book for some basic recipes.I am a novice "canner" and this is not a begginer book. The layout is nice and I will be trying several of the recipes.If you want to be inspired to explore and think outside of simple cherry, raspberry, and strawberry jam, this is an excellent book. ... Read more

Product Description
Marguerite Patten, doyenne of British cookery, shares her wealth of knowledge and her tried and tested recipes for jams, marmalades, jellies, curds, pickles, relishes, chutneys and ketchups.

Product Description

Customer Reviews (8)

Lots of recipes
I had misplaced the canning book I had, and bought this one to replace it. I like that the chapters have a "review" about what is in each one.

Entertaining
The writing style is entertaining and the recipes seem very easy to use. Written to accommodate all user levels.

The New Preserves: Pickles, Jams and Jellies
This book can not make it any easier. I've never made my own pickles or chutneys before, but wanted to give it a go. I'm really glad I did, and so is my husband, (which is just as well because I got a little carried away). I would recommend this book to any one who is interested in having ago.
This book gets a 10/10 from me..

The new preserves
Ithas a few great recipes but seems to me that I will not use alot of them. But this does not mean it is a bad book. I just not into alot of those recipes I am more traditional with my preserves.
Thanks

Old concept, Fresh Take, Fab. Results
Who wants to measure bushels of apples? Or to make a basement's worth of strawberry jam? This author takes the wonderful part of "from your home" back to a "reality" in the busy world that we live in. What a treat to be able to easily and conveniently make my own jellies for my family. Smart, practical, delicious, easy. Only 4 of the many reasons to buy this book. ... Read more

Product Description
Save money and eat well with jerky you can make yourself.As more and more self-sufficiency methods rise out of today’s waning economy and growing green movement, so does jerky. Jerky is one of the oldest forms of food preservation, and yet these days, a very popular hobby for the hunting enthusiast and a great way of using game meats. Award-winning outdoor writer and photographer Monte Burch brings readers this pocket-sized guide to making one of the most popular, convenient, and protein- enriched foods.

The Complete Jerky Book includes everything from how the Native Americans preserved their meat to the foolproof, easy-does-it purchased jerky seasoning mixes and new products of today. Delicious recipes for a wide variety of meats, including venison, turkey, goose, beef, and even fish, are included. This book includes complete instructions on how to prepare jerky the good old-fashioned way as well as how to make it using the latest equipment. 50 color photographs ... Read more

Customer Reviews (2)

Excellent
The Complete Jerky Book: How to Dry, Cure, and Preserve Everything from Venison to Turkey

Excellent read and reference book - Illustrations are clear & on target and recipes short and very understandable.

Do not waste your money , I feel taken as it is anything but complete
I have never given a book a bad review before and have always hated reading negative reviews with nonconstructive criticism.That being said it will be hard to be positive about this one as I feel like I have been taken.I am one of those guys that when I get into a hobby I read every book I can and although much of the reading is redundant I always learn something new.I did not learn anything from this book it is hands down the worse book purchase ever. With all the pointless pictures it took me about 45 minutes to read.

This book does not give you the information you need to make jerky, the author goes on about selecting knives and butchering animals things youdon't need to really know which would be fine but he seems to stop half way every process leaving you without the understanding.

This book is filled with pictures one or two on every page.The problem is over half are pictures measuring the ingredients and piles of meat without any illustration that actually teaches you anything.I think one picture of using a measuring cup or showing what a pile of meat looks like would suffice but there are an average of about 1.5 per page.If I wanted to see a picture of a Bradley smoker I could see it on their website and I am not sure why they would not talk about different smokers on the market. The author uses a full page to show you what the outside of a Bradley looks like and does not show you how to use a smoker or load the jerky etc.This is kind of like a kids picture book and the information could have easily be fit into a 5 page pamphlet without the pictures, they are clearly used to up the page count not to teach you how to make jerky.There are web pages with better information you can print out.

Again I hate to be negative but this guy took my ten dollars and I can find no redeeming qualities to this incomplete and scattered picture book, it is anything but complete.
... Read more

Customer Reviews (1)

Varied assortment of preserved foods
This book's easy-to-follow recipes uses minimal ingredients which produce outstanding results.Great for the beginning preserver and creative enough for the seasoned canner. Inspirational! ... Read more

Customer Reviews (2)

Gourmet Preserves Chez Madelaine
FINALLY! A book that has fabulous jam, jelly, preserve recipies that are not sickeningly sweet!You actually taste fresh fruit flavor instead of tooth-numbing sugar.Madelaine has perfected a method that, while it takesa little bit longer to produce a bath of jam, actually works with thefruit's natural pectin and sweetness and the results are a product that isfar superior to the "fast food" tasting recipies of today.I amreally bummed this book is out of print - I have been checking it outregularly from our local library for years and finally decided to buy myown copy!

Wonderful recipes with little or no sugar or pectin added
It's a real shame this book is out of print. It's a collection of terrific recipes--everything from everyday Strawberry Preserves, to No- Sugar Cinnamon Nectarine Jam with Pineapple. The collection covers jams, jellies,marmalades and preserves, plus recipes to use them in anything fromcheesecake to souffles. The best part, though, is that Bullwinkel'stechnique uses much less sugar than most recipes, and either no pectin, orhomemade pectin using green apples. This allows the true fruit flavor tocome out, unmasked by all the sugar most recipes call for.Recipes aremade in small batches to allow the natural pectin to develop, so it maytake a bit longer to make the same amount of jam you're used to--but thetaste is worth it. Some of my favorites are Blueberry Jam with Mint,Rhubarb Ginger Jam, and Spicy Blueberry Preserves. If you can find thisbook, grab it! ... Read more

Product Description
This book brings together a superb collection of recipes for jams, jellies, marmalades, fruit curds, butters and cheese, and sweet preserved fruits.The recipe section offers more than 50 new and traditional recipes, and over 240 mouthwatering photographs. ... Read more

Customer Reviews (1)

Adequate and interesting
I think the book is well done. It includes more fancy type recipes, than I expected, which was refreshing; but I pretty much stick to the basics because I share what I make with others, and some aren't as willing to try different flavors in their jams. I also expected to find at least three home-made cheese recipes, given the description of this product prior to my ordering it. ... Read more

Product Description
Now anyone can preserve food at home–with this safe, easy-to-use cookbook and guide

From homemade jams and chutneys to smoked fish and more, Perfect Preserves takes the guesswork–and the intimidation–out of preserving fruits, meats, and other foods. It gives easy, step-by-step explanations of eleven basic techniques, including drying, curing, salting, pickling, bottling, crystallizing, and freezing. Best of all, the book features more than eighty recipes, with master recipes–and variations–for making preserved foods, plus recipes for using these foods in everything from a heartwarming Winter Fruit Compote (using dried apple rings) to a savory Squash Soup with Smoked Mussels. The book is beautifully illustrated throughout with full-color "how-to" shots and photos of finished dishes. ... Read more