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To freeze raspberries from our garden, I rinse them and pack them in a 4-pound ice cream pail. When it's time to make jelly, I empty the pail into the top of a steamer and let the berry juice drip until there is enough for the recipe. I strain the pulp to use for raspberry tarts. —Gisele Courcelles, Otterburne, Manitoba
Peeling the skin from fresh salmon can be difficult, but not with my method. I bring 1/2 inch of…
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In my 80 years, I've peeled tons of apples to make sauce. Now I halve and core the apples, then…
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