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In spring, I clean and chop fresh rhubarb, then place 3-cup portions in a freezer bag. In summer, I do the same with strawberries. With the premeasured ingredients, I can make strawberry-rhubarb jam whenever we want it. —Harriet Miller, Stewartville, Minnesota
I freeze uncooked chicken and meats in different marinades. I transfer the meat to the…
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Because I was tired of digging through my freezer for items I eventually realized I didn’t have,…
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