Every year about this time I start to get the itch. I think you know the one. I glance around the kitchen at the bushels of tomatoes picked fresh from my garden, the peaches overflowing in baskets from our yearly “pick your own” adventures, and the berries galore taking up space in my freezer and fridge. Instantly my mind turns to canning. Salsa, jam, pickles, pie filling, you name it. When the urge hits, it grabs me with a vengeance.
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