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	<title>Coalition to Preserve and Grow &#187; preserve recipes</title>
	<atom:link href="http://www.preservegrowme.org/category/preserve-recipes/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.preservegrowme.org</link>
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		<title>How to remove mint leaves and preserve them for later use? And/Or, simple recipes?</title>
		<link>http://www.preservegrowme.org/preserve-recipes/how-to-remove-mint-leaves-and-preserve-them-for-later-use-andor-simple-recipes/</link>
		<comments>http://www.preservegrowme.org/preserve-recipes/how-to-remove-mint-leaves-and-preserve-them-for-later-use-andor-simple-recipes/#comments</comments>
		<pubDate>Thu, 16 Jun 2011 01:02:20 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[preserve recipes]]></category>

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		<description><![CDATA[Dry the mint leaves and put them in an ice cube dish in your freezer. I really like to chew on cold mint leaves. It&#8217; freshens your breath. You could also learn how to make mint extract from the leaves. &#8230; <a href="http://www.preservegrowme.org/preserve-recipes/how-to-remove-mint-leaves-and-preserve-them-for-later-use-andor-simple-recipes/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
			<content:encoded><![CDATA[<p>
<br />Dry the mint leaves and put them in an ice cube dish in your freezer. I really like to chew on cold mint leaves. It&#8217; freshens your breath. You could also learn how to make mint extract from the leaves. With mint extract you could make many dishes such as mint ice cream. If you want to use just the leaves in a recipe I would recommend Turkish cuisine. They use a lot of mint leaves in weird combinations with things like chili powder.</p>
]]></content:encoded>
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		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Now pumpkins are cheap and available. Can I preserve them somehow?</title>
		<link>http://www.preservegrowme.org/preserve-recipes/now-pumpkins-are-cheap-and-available-can-i-preserve-them-somehow/</link>
		<comments>http://www.preservegrowme.org/preserve-recipes/now-pumpkins-are-cheap-and-available-can-i-preserve-them-somehow/#comments</comments>
		<pubDate>Sun, 17 Apr 2011 14:06:54 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[preserve recipes]]></category>

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		<description><![CDATA[I would like to buy 2 or 3 and preserve them somehow for later. Can I preserve them somehow or freeze them or something else? Advice or recipes would be nice. I&#8217;ve never actually did any of these methods. I &#8230; <a href="http://www.preservegrowme.org/preserve-recipes/now-pumpkins-are-cheap-and-available-can-i-preserve-them-somehow/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
			<content:encoded><![CDATA[<p>I would like to buy 2 or 3 and preserve them somehow for later. Can I preserve them somehow or freeze them or something else? Advice or recipes would be nice.<br />
<br />I&#8217;ve never actually did any of these methods.  I know that people used to bake the pumpkin before processing for pies.  I found this website for you.  I hope it helps.  It has several methods for preserving pumpkins.</p>
<p>God Bless and Enjoy!</p>
]]></content:encoded>
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		<slash:comments>3</slash:comments>
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		<item>
		<title>a sugar free pear preserve recipe (using sugar subs)?</title>
		<link>http://www.preservegrowme.org/preserve-recipes/a-sugar-free-pear-preserve-recipe-using-sugar-subs/</link>
		<comments>http://www.preservegrowme.org/preserve-recipes/a-sugar-free-pear-preserve-recipe-using-sugar-subs/#comments</comments>
		<pubDate>Thu, 14 Apr 2011 18:30:56 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[preserve recipes]]></category>

		<guid isPermaLink="false">http://www.preservegrowme.org/preserve-recipes/a-sugar-free-pear-preserve-recipe-using-sugar-subs</guid>
		<description><![CDATA[diabetic wanting to make pear preserves but having difficulty getting it to thicken. Is there a recipe out there? Use a thickener like arrow root, or cornflour (or cornstarch). Mix a level teaspoonful in some cold water in a cup, &#8230; <a href="http://www.preservegrowme.org/preserve-recipes/a-sugar-free-pear-preserve-recipe-using-sugar-subs/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
			<content:encoded><![CDATA[<p>diabetic wanting to make pear preserves but having difficulty getting it to thicken. Is there a recipe out there?<br />
<br />Use a thickener like arrow root, or cornflour (or cornstarch).  Mix a level teaspoonful in some cold water in a cup, add to the sweetened juice mixture, heat until it boils and thickens.</p>
]]></content:encoded>
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		<slash:comments>1</slash:comments>
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		<title>can you preserve chestnuts in water and sugar to make them soft like this? recipes? 10 points!!?</title>
		<link>http://www.preservegrowme.org/preserve-recipes/can-you-preserve-chestnuts-in-water-and-sugar-to-make-them-soft-like-this-recipes-10-points/</link>
		<comments>http://www.preservegrowme.org/preserve-recipes/can-you-preserve-chestnuts-in-water-and-sugar-to-make-them-soft-like-this-recipes-10-points/#comments</comments>
		<pubDate>Sun, 10 Apr 2011 10:19:26 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[preserve recipes]]></category>

		<guid isPermaLink="false">http://www.preservegrowme.org/preserve-recipes/can-you-preserve-chestnuts-in-water-and-sugar-to-make-them-soft-like-this-recipes-10-points</guid>
		<description><![CDATA[I have a lot of chestnuts and want to do something like this http://www.earthy.com/Italian_Chestnuts_in_Syrup_-_7_P520.cfm thanks Try this recipe at:http://www.recipesource.com/desserts/chestnuts-cointreau1.html It may be what your looking for, or just type in Chestnut in their search engine, and you&#8217;ll see 88 recipes &#8230; <a href="http://www.preservegrowme.org/preserve-recipes/can-you-preserve-chestnuts-in-water-and-sugar-to-make-them-soft-like-this-recipes-10-points/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
			<content:encoded><![CDATA[<p>I have a lot of chestnuts and want to do something like this</p>
<p>http://www.earthy.com/Italian_Chestnuts_in_Syrup_-_7_P520.cfm</p>
<p>thanks<br />
<br />Try this recipe at:http://www.recipesource.com/desserts/chestnuts-cointreau1.html<br />
It may be what your looking for, or just type in Chestnut in their search engine, and you&#8217;ll see 88 recipes using chestnuts.<br />
Good Luck!<br />
Happy Holidays!</p>
]]></content:encoded>
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		<slash:comments>1</slash:comments>
		</item>
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		<title>I need recipes for Low Sugar canning/preserving?</title>
		<link>http://www.preservegrowme.org/preserve-recipes/i-need-recipes-for-low-sugar-canningpreserving/</link>
		<comments>http://www.preservegrowme.org/preserve-recipes/i-need-recipes-for-low-sugar-canningpreserving/#comments</comments>
		<pubDate>Tue, 05 Apr 2011 19:26:35 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[preserve recipes]]></category>

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		<description><![CDATA[I am canning/preserving different types of fruits this season. Two I am doing right now are plums and strawberries. I find that just a little sugar is fine but if I add the 5-6 cups of sugar required in most &#8230; <a href="http://www.preservegrowme.org/preserve-recipes/i-need-recipes-for-low-sugar-canningpreserving/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
			<content:encoded><![CDATA[<p>I am canning/preserving different types of fruits this season.  Two I am doing right now are plums and strawberries.  I find that just a little sugar is fine but if I add the 5-6 cups of sugar required in most recipes it becomes a terribly sweet jam that is not palatable.  What I want is a type of &#8216;preserve&#8217; not a jam.  Does anyone have any good recipes for low sugar canning?<br />
<br />Use fruit juice &#8212; like white grape juice, and then substitute regular pectin with no sugar needed pectin.</p>
]]></content:encoded>
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		<slash:comments>2</slash:comments>
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		<title>Do you know any recipes for grapes and/or cherries?</title>
		<link>http://www.preservegrowme.org/preserve-recipes/do-you-know-any-recipes-for-grapes-andor-cherries/</link>
		<comments>http://www.preservegrowme.org/preserve-recipes/do-you-know-any-recipes-for-grapes-andor-cherries/#comments</comments>
		<pubDate>Mon, 28 Mar 2011 14:36:49 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[preserve recipes]]></category>

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		<description><![CDATA[I got half a crete of cherries for 50p off the market and have no idea what to do with them! And two massive bags of cherries for a quid! I&#8217;ve been munching away at them but now they&#8217;re starting &#8230; <a href="http://www.preservegrowme.org/preserve-recipes/do-you-know-any-recipes-for-grapes-andor-cherries/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
			<content:encoded><![CDATA[<p>I got half a crete of cherries for 50p off the market and have no idea what to do with them! And two massive bags of cherries for a quid! I&#8217;ve been munching away at them but now they&#8217;re starting to turn. </p>
<p>Do you know any way I can use them in a recipe or to preserve them?<br />
<br />Make a cherry Brandy sauce (if your into that sort of thing)<br />
Put your cherrys 2 cups or so.<br />
1/2 cup of sugar.<br />
1/2 cup of water.<br />
dab of butter.<br />
1-3 tablespoons cherry brandy (depending on taste)<br />
in a pan<br />
Melt your butter,<br />
add your sugar,<br />
add your water,<br />
then add your cherries, cook for a few minutes.<br />
and add your brandy last.</p>
<p>Goes great on crepes, ice cream, pancakes, waffles.</p>
<p>Another idea is to pitt whatever your not going to use, blend it up, save it as a puree and make a sauce/ice cream/sorbet/pancakes/bread/cookies out of them later, you can freeze the puree for ages.</p>
]]></content:encoded>
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		<slash:comments>2</slash:comments>
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		<title>accidentally got strawberry preserve instead of jam.any recipes to help me get rid of it?</title>
		<link>http://www.preservegrowme.org/preserve-recipes/accidentally-got-strawberry-preserve-instead-of-jam-any-recipes-to-help-me-get-rid-of-it/</link>
		<comments>http://www.preservegrowme.org/preserve-recipes/accidentally-got-strawberry-preserve-instead-of-jam-any-recipes-to-help-me-get-rid-of-it/#comments</comments>
		<pubDate>Sun, 13 Mar 2011 07:10:48 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[preserve recipes]]></category>

		<guid isPermaLink="false">http://www.preservegrowme.org/preserve-recipes/accidentally-got-strawberry-preserve-instead-of-jam-any-recipes-to-help-me-get-rid-of-it</guid>
		<description><![CDATA[i don&#8217;t like it on my pb n js.and id feel bad about wasting it.so does anybody have a good recipie i can use it with? You can use it between layers of white cake as a filling or just &#8230; <a href="http://www.preservegrowme.org/preserve-recipes/accidentally-got-strawberry-preserve-instead-of-jam-any-recipes-to-help-me-get-rid-of-it/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
			<content:encoded><![CDATA[<p>i don&#8217;t like it on my pb n js.and id feel bad about wasting it.so does anybody have a good recipie i can use it with?<br />
<br />You can use it between layers of white cake as a filling or just toss it in the food processor if you want it to be more like jam. It is also good on ice cream.</p>
]]></content:encoded>
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		<title>Pectin for making Jam</title>
		<link>http://www.preservegrowme.org/preserve-recipes/pectin-for-making-jam/</link>
		<comments>http://www.preservegrowme.org/preserve-recipes/pectin-for-making-jam/#comments</comments>
		<pubDate>Mon, 12 Jul 2010 00:23:16 +0000</pubDate>
		<dc:creator>admin</dc:creator>
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		<description><![CDATA[For more great recipes and tips visit: http://www.bernardin.ca Welcome to Canning School! Emerie from the Bernardin test kitchen gives us tips on what pectins are available in the market, and when you would use them. Duration : 0:0:44 [youtube kcXUJ_IePZA]]]></description>
			<content:encoded><![CDATA[<p><img src="http://i.ytimg.com/vi/kcXUJ_IePZA/2.jpg" align="left">For more great recipes and tips visit: http://www.bernardin.ca<br />
Welcome to Canning School! Emerie from the Bernardin test kitchen gives us tips on what pectins are available in the market, and when you would use them.</p>
<p>Duration : <b>0:0:44</b></p>
<p><span id="more-1063"></span><br />[youtube kcXUJ_IePZA]</p>
]]></content:encoded>
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		<title>Canning Jar Sterilisation &#8216;How-to&#8217;</title>
		<link>http://www.preservegrowme.org/preserve-recipes/canning-jar-sterilisation-how-to/</link>
		<comments>http://www.preservegrowme.org/preserve-recipes/canning-jar-sterilisation-how-to/#comments</comments>
		<pubDate>Wed, 07 Jul 2010 12:30:38 +0000</pubDate>
		<dc:creator>admin</dc:creator>
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		<description><![CDATA[For more great recipes and tips visit: http://www.bernardin.ca Welcome to Canning School! Emerie from the Bernardin test kitchen gives us a tip on how to properly sterilise our canning jars before use. Emerie also lets us know why this technique &#8230; <a href="http://www.preservegrowme.org/preserve-recipes/canning-jar-sterilisation-how-to/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
			<content:encoded><![CDATA[<p><img src="http://i.ytimg.com/vi/OuWPnzWZueg/2.jpg" align="left">For more great recipes and tips visit: http://www.bernardin.ca<br />
Welcome to Canning School! Emerie from the Bernardin test kitchen gives us a tip on how to properly sterilise our canning jars before use. Emerie also lets us know why this technique is so important to ensuring great results every time.</p>
<p>Duration : <b>0:0:49</b></p>
<p><span id="more-1054"></span><br />[youtube OuWPnzWZueg]</p>
]]></content:encoded>
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		<title>How to &#8216;Hot Water Process&#8217; your home canning</title>
		<link>http://www.preservegrowme.org/preserve-recipes/how-to-hot-water-process-your-home-canning/</link>
		<comments>http://www.preservegrowme.org/preserve-recipes/how-to-hot-water-process-your-home-canning/#comments</comments>
		<pubDate>Sat, 03 Jul 2010 03:52:13 +0000</pubDate>
		<dc:creator>admin</dc:creator>
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		<description><![CDATA[For more great recipes and tips visit: http://www.bernardin.ca Welcome to Canning School! Emerie from the Bernardin test kitchen shows us how easy it is to use a hot water bath canner when making jams and jellies at home. Emerie also &#8230; <a href="http://www.preservegrowme.org/preserve-recipes/how-to-hot-water-process-your-home-canning/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
			<content:encoded><![CDATA[<p><img src="http://i.ytimg.com/vi/1kSopMH31Bg/2.jpg" align="left">For more great recipes and tips visit: http://www.bernardin.ca<br />
Welcome to Canning School!  Emerie from the Bernardin test kitchen shows us how easy it is to use a hot water bath canner when making jams and jellies at home. Emerie also lets us know why this technique is so important to ensuring great results every time.</p>
<p>Duration : <b>0:0:59</b></p>
<p><span id="more-1042"></span><br />[youtube 1kSopMH31Bg]</p>
]]></content:encoded>
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