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After baking a ham, I refrigerate the pan juices. The next day, I skim off the fat and heat the juice just enough to pour it into ice cube trays I save for this purpose. I store the trays in my freezer, using a cube or two to season things like green beans and boiled potatoes. —Dorothy Porter, Warsaw, Indiana
Remember to let food cool down before packing and freezing. Hot food will raise the freezer's…
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When you have apples for baking pies but don’t think that you will be able to use them before…
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