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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
Here’s a fun way to freeze meat loaf and enhance its appearance at the same time. Simply press…
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In October, pumpkins are usually very inexpensive. I like to take advantage of this by…
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