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
To save time when making crisps, prepare the streusel topping in advance and store it in the…
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If you don’t want to use up a bag of frozen veggies, twist the open part of the bag shut, secure…
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