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	<title>Foods Recipes &#187; Canning and Preserving</title>
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		<title>Watermelon Rind Pickle</title>
		<link>http://www.foods.co.in/recipes/canning-and-preserving/watermelon-rind-pickle</link>
		<comments>http://www.foods.co.in/recipes/canning-and-preserving/watermelon-rind-pickle#comments</comments>
		<pubDate>Sat, 26 Apr 2008 12:04:00 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Canning and Preserving]]></category>

		<guid isPermaLink="false">http://kannada4u.com/recipes/?p=28331</guid>
		<description><![CDATA[Recipe :  Watermelon Rind Pickle
Method : 
7 lb Watermelon rind; peeled
2 1/2 qt ;Water
1/3 c Salt
6 1/2 c Brown sugar
2 c Vinegar
1 c ;Water
1 tb Whole cloves
2 Cinnamon sticks
2 Lemons
Pare off the outer green from watermelon rind and cut in 1" squares. Put in large bowl and pour over them the salt and water [...]]]></description>
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		<item>
		<title>Vera&#8217;s Mince Meat</title>
		<link>http://www.foods.co.in/recipes/canning-and-preserving/veras-mince-meat</link>
		<comments>http://www.foods.co.in/recipes/canning-and-preserving/veras-mince-meat#comments</comments>
		<pubDate>Sat, 26 Apr 2008 11:04:00 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Canning and Preserving]]></category>

		<guid isPermaLink="false">http://kannada4u.com/recipes/?p=28330</guid>
		<description><![CDATA[Recipe :  Vera's Mince Meat
Method : 
2 1/2 lb Beef
2 1/2 lb Pork
2 lb Raisins
1 1/2 lb Apples
1 lb Dried apricots
1 lb Dried peaches
1/4 lb Citron
2 ts Cinnamon
1 ts Cloves
1 ts Spice
1 1/2 c Brown sugar
1 c Cider
Grind and mix all ingredients together. Simmer two hours. Can and seal. 

]]></description>
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		<title>Rhubarb and Fig Jam</title>
		<link>http://www.foods.co.in/recipes/canning-and-preserving/rhubarb-and-fig-jam</link>
		<comments>http://www.foods.co.in/recipes/canning-and-preserving/rhubarb-and-fig-jam#comments</comments>
		<pubDate>Sat, 26 Apr 2008 10:04:00 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Canning and Preserving]]></category>

		<guid isPermaLink="false">http://kannada4u.com/recipes/?p=28329</guid>
		<description><![CDATA[Recipe :  Rhubarb and Fig Jam
Method : 
7 lb Rhubarb (abt. 6 quarts)
-- leaves removed -- stalks trimmed -- cut in pieces 1 lb Dried figs
-- cut in fine shreds 11 c Sugar
1 c Mixed candied fruit peel
-- chopped Mix rhubarb, figs and sugar in an earthenware crock or large jar. Cover and let [...]]]></description>
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		</item>
		<item>
		<title>Pickled Kohlrabi</title>
		<link>http://www.foods.co.in/recipes/canning-and-preserving/pickled-kohlrabi</link>
		<comments>http://www.foods.co.in/recipes/canning-and-preserving/pickled-kohlrabi#comments</comments>
		<pubDate>Sat, 26 Apr 2008 09:04:00 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Canning and Preserving]]></category>

		<guid isPermaLink="false">http://kannada4u.com/recipes/?p=28328</guid>
		<description><![CDATA[Recipe :  Pickled Kohlrabi
Method : 
3 Kohlrabi (abt. 1 qt.)
-peeled, sliced 1/4" thick 2 lg Carrots; peeled
-- cut into sticks 2 Garlic cloves; crushed
1 Bay leaf
3 lg Sprigs fresh dill
------------------------------PICKLING MIXTURE------------------------------ 3/4 c White vinegar
1 1/4 c ;Water
3 tb Sugar
1 ts Mustard seed
1/2 ts Dill seed
1/4 ts Red chili flakes
1 ts Salt
Parboil carrots for [...]]]></description>
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		<title>Mango and Tamarind Chutney</title>
		<link>http://www.foods.co.in/recipes/canning-and-preserving/mango-and-tamarind-chutney</link>
		<comments>http://www.foods.co.in/recipes/canning-and-preserving/mango-and-tamarind-chutney#comments</comments>
		<pubDate>Sat, 26 Apr 2008 08:04:00 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Canning and Preserving]]></category>

		<guid isPermaLink="false">http://kannada4u.com/recipes/?p=28327</guid>
		<description><![CDATA[Recipe :  Mango and Tamarind Chutney
Method : 
1/2 c Dried tamarind pulp; packed
-or- 1/2 c Fresh lime juice; strained
+ 1/2 cup water 2 1/2 c ;Water
3 lb Mangoes*
1 c Onions; in 1/4" dice
1 c Golden raisins
1 c Dried currants
4 tb Fresh ginger; minced
-- or more to taste 3 lg Garlic cloves; minced fine
1 Lemon; [...]]]></description>
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