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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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