Average Reviews:
(More customer reviews)This book has a lot of cute pictures and things, but not too many recipes. It's very wordy in some parts and it lacks a clear, comprehensive description of the canning process. It's cute though... fun to look through.
Click Here to see more reviews about: Lip Smackin' Jams & Jellies: Recipes, Hints and How-to's from the Heartland (Art of the Midwest: Blue Ribbon food from the farm)
Easy down-home canning from the heartland.Great country cooking shouldn't be complicated, it should inspire us to slow down and to enjoy not only the product, but also the process. The absolute best farm recipes of America's heartland are the perfect foundation for any cook--beginner or expert--to recapture that inherent joy of down-home cooking. This series not only gives the "Blue Ribbon Best" recipes, but information about equipment and ingredients and many helpful tips.Lip Smackin' Jams and Jellies is a collection of the best recipes for jams, jellies, marmalades, butters, curds, conserves and preserves--plus a few great breads to spread them on. With the help of chef Sharon Reiss and photographer Colin McGuire, the Butlers lay out the ingredients, tips, instructions and images of country favorites like Celia's Sour Cherry Jam, Cider House Apple Butter and Old-Time Grape Jelly. These recipes and the fun format in which they are presented will bring out the true country in any cook.--This text refers to an out of print or unavailable edition of this title.
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