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Author of 'The Locavore's Handbook: The Busy Person's Guide to Eating Local on a Budget'
Joined: Sep 04, 2005
Birthday: Aug 06
"For canning and long term storage, use a small stick of cinnamon rather than ground and reduce the cloves to just two per pint jar. I used red wine vinegar instead of white to play up the red of the beets."
Jan 21, 2007 on Food.com