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My Ode to Canning

(post, Lindsay Neu)

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Last March, I decided to can a tiny bit of rhubarb rosemary jam. Just as an experiment. I had spent the last five or six years studying for professional exams and I suddenly had time on my hands and needed a hobby. The jam itself was a failure, because it stayed syrupy (but it makes great cocktails), but I was hooked! 

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