Quoting Dale Shipp to Jim Weller <=-

no savings if the increase in the power bill exceeds the
discount on the food, especially as quality deteriorates over
time as well.

How much the quality deteriorates is a function of how you
package it for storage.

Agreed, but I see no sense in keeping anything beyond one year.
Every seasonal item is available once again the following year.

This is easier than canning and almost as good:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Easy Strawberry Freezer Jam
Categories: Jams, Fruit
Yield: 5 half pints

2 c Mashed strawberries
4 c Sugar
1 pk Powdered pectin (1-3/4 oz.)
1 c Water

Combine strawberries and sugar in a bowl. Allow to sit for 20
minutes or so, stirring occasionally.

Combine pectin and water in a saucepan, and bring to a boil. Boil
for 1 minute, stirring constantly. Stir the pectin into the
strawberry-sugar mixture, and continue stirring for 3 minutes.

Pour into wide-mouth freezer jars, leaving 1/2-inch head space.
Adjust caps, and let stand until set, but no more than 24 hours.
Freeze. Makes about 5 half pints.

Once thawed, these little pints of freezer jam will keep for about
3 weeks in the refrigerator.

Originally from: Perry Greene

Posted to recipelu list by jeryder

MMMMM

Cheers

Jim


... Digging for fossils in the freezer.

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