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GREEN STREET BOOKS
Start with apricot jam in the spring, then try blueberry butter in the summer. Follow that with pickled Brussel sprouts in the fall, and end the year with three-citrus marmalade and cranberry conserve in the winter. Snack on ginger walnut granola or dilly beans year-round. With 100 tried and true recipes for jellies, spreads, salsas, and more, "Food in Jars" offers a world of preserving that'll leave the processed, store-bought stuff in the dust.
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