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The first cherries of the season arrived at my farmers market last week and it is time for me to start thinking about squirreling away the best of the summers produce.
Any good canning books ...
The current (October 22) issue of The New Yorker has a set of 1-paragraph discussions of 3 new books: "Pickled, Potted, and Canned" by Sue Shepard; "Salt: A World History" by Mark Kurlansky; and "S...
My boyfriend and I have recently begun making jam. We
started with a blackberry preserves and are now in the
beginning stages of a strawberry-rhubarb-ginger jam.
We have culled our recipes fro...
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