In a pickle? The rules to preserving the surplus of the season

By Matthew Evans
June 26 2024 - 5:00am

It seems, when you look at it from afar, such a crazy thing to make your own preserves. To bottle your own jam, or tomato sauce, when such things are in every supermarket, every food store in the country. But then, when you taste the intensity of a homemade Worcestershire sauce, or feel the summer sun trapped in your strawberry conserve, you understand.

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