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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 love spaghetti sauce, so I make a big batch in a 5-quart slow cooker. I don’t add any meat or…
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Both quick breads and yeast breads freeze well. Freeze completely cooled bread in heavy-duty…
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