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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
We find it difficult to prevent a loaf of French bread from becoming hard before we use it up.…
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To keep the foods in my freezer organized, I use color-coded lids on my plastic freezer…
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