No hot water baths or pressure canning, the technique uses modern day refrigerators and freezers to store small batches of homemade jams, condiments and spreads, plus chutneys, pickles, relishes and ketchups.
—
Cathy Thomas,
Oc Register,
29 Sep. 2025
Or add sparkle with a stash of condiments at the office, like hot sauce, vinegar, hot honey, Tajín, everything bagel seasoning and furikake.
—
The New York Times News Service Syndicate,
San Diego Union-Tribune,
24 Sep. 2025
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