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Local plums float in a spiced, sweet pickling syrup. (Amy Thielen / For the Enterprise)

Recipe-phile: Preserve season's 'a-licious' bounty to sample when winter winds howl

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I had plans to let myself off the hook this year with canning, to sit this one out.

But then I saw the plum tree, its branches so heavy with plums that it has parted into two great arching clumps. And picking through the loaded tomato plants, I found some resigned, low-lying ones slumped in the dirt like soggy, deflated gym balls.

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I just couldn't do it. I gave in today and made two kinds of tomato sauce and a batch of pickled plums.

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