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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
When I need to cut a layer cake in half horizontally to make a Boston cream pie or other filled…
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To plump raisins or other dried fruit in a hurry, place 2 cups of the fruit in a glass dish.…
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