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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 make a big batch of homemade mashed potatoes and freeze individual servings in muffin cups.…
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I stock my freezer with two easy main dishes. I buy two links of kielbasa or smoked sausage, cut…
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