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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
When you have apples for baking pies but don’t think that you will be able to use them before…
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My husband and I take advantage of sales at the grocery store by buying in large quantities. We…
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