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	<title>Kitchen Jam &#187; Pickles, Salsas, Condiments</title>
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	<description>Improv with Food</description>
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		<title>July Can Jam: Melons &amp; zucchini and a pickle #fail</title>
		<link>http://kitchenjam.net/2010/07/july-can-jam-melons-zucchini-and-a-pickle-fail/</link>
		<comments>http://kitchenjam.net/2010/07/july-can-jam-melons-zucchini-and-a-pickle-fail/#comments</comments>
		<pubDate>Fri, 23 Jul 2010 15:05:56 +0000</pubDate>
		<dc:creator>Pat</dc:creator>
				<category><![CDATA[Jam & Jelly Recipes]]></category>
		<category><![CDATA[Pickles, Salsas, Condiments]]></category>
		<category><![CDATA[Chili pepper]]></category>
		<category><![CDATA[jam without pectin]]></category>
		<category><![CDATA[Pickling]]></category>
		<category><![CDATA[Watermelon]]></category>

		<guid isPermaLink="false">http://kitchenjam.net/?p=615</guid>
		<description><![CDATA[I wanted to experiment with pickles, and the July Can Jam challenge&#8217;s focus on zucchini was going to give me a great opportunity. Zucchini is coming into the farmers markets and grocery stores, and the simple zucchini relish recipe in the 75th Anniversary Ball Blue Book from 2009 seemed like the perfect chance to try [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Condiment Jam: Homemade mustard update</title>
		<link>http://kitchenjam.net/2009/10/condiment-jam-homemade-mustard-update/</link>
		<comments>http://kitchenjam.net/2009/10/condiment-jam-homemade-mustard-update/#comments</comments>
		<pubDate>Mon, 19 Oct 2009 10:37:18 +0000</pubDate>
		<dc:creator>Pat</dc:creator>
				<category><![CDATA[Pickles, Salsas, Condiments]]></category>
		<category><![CDATA[Balsamic vinegar]]></category>
		<category><![CDATA[Condiments]]></category>
		<category><![CDATA[Martha Stewart]]></category>
		<category><![CDATA[mustard]]></category>
		<category><![CDATA[red wine]]></category>
		<category><![CDATA[roasted garlic]]></category>
		<category><![CDATA[Wine]]></category>

		<guid isPermaLink="false">http://kitchenjam.wordpress.com/?p=285</guid>
		<description><![CDATA[Image by foodistablog via Flickr It&#8217;s finally MUSTARD! After two patient days (patience isn&#8217;t always my strong suit), it was finally time to take the great mustard experiment to the next level. I&#8217;d been soaking a combination of dark and white mustard seeds in red wine (a chardonnay and merlot blend), red wine &#38; balsamic [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Savory Jam: Home-made mustard</title>
		<link>http://kitchenjam.net/2009/10/savory-jam-home-made-mustard/</link>
		<comments>http://kitchenjam.net/2009/10/savory-jam-home-made-mustard/#comments</comments>
		<pubDate>Mon, 12 Oct 2009 03:54:54 +0000</pubDate>
		<dc:creator>Pat</dc:creator>
				<category><![CDATA[Pickles, Salsas, Condiments]]></category>
		<category><![CDATA[Condiments]]></category>
		<category><![CDATA[mustard]]></category>
		<category><![CDATA[Mustard seed]]></category>
		<category><![CDATA[Wegmans Food Markets]]></category>

		<guid isPermaLink="false">http://kitchenjam.wordpress.com/?p=277</guid>
		<description><![CDATA[Image via Wikipedia I love mustard. And I have ready access to mustard seed in quantity in the ethnic food aisle at my local Wegmans, health food and Asian grocery stores. So as I finished a jar of roasted garlic gourmet mustard, I began to wonder if I could make mustard at home. On the [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Salsa Jam: Fresh &amp; canned peach salsa</title>
		<link>http://kitchenjam.net/2009/09/salsa-jam-fresh-and-canned-peach-salsa/</link>
		<comments>http://kitchenjam.net/2009/09/salsa-jam-fresh-and-canned-peach-salsa/#comments</comments>
		<pubDate>Thu, 17 Sep 2009 04:20:59 +0000</pubDate>
		<dc:creator>Pat</dc:creator>
				<category><![CDATA[Pickles, Salsas, Condiments]]></category>
		<category><![CDATA[Balsamic vinegar]]></category>
		<category><![CDATA[Condiments]]></category>
		<category><![CDATA[Peach]]></category>
		<category><![CDATA[Salsa]]></category>

		<guid isPermaLink="false">http://kitchenjam.wordpress.com/?p=186</guid>
		<description><![CDATA[Image by rageforst via Flickr We didn&#8217;t get many early-season peaches in Central NY this summer. The ones in the local markets never met my buy-me criteria: they never seduced me with their peachy aroma as soon as I entered the stand or market. Yes, I know I could have used nectarines &#8212; but they [...]]]></description>
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		<slash:comments>2</slash:comments>
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		<title>Pickle Jam: Home-canned Giardiniera</title>
		<link>http://kitchenjam.net/2009/09/pickle-jam-home-canned-giardiniera/</link>
		<comments>http://kitchenjam.net/2009/09/pickle-jam-home-canned-giardiniera/#comments</comments>
		<pubDate>Sat, 12 Sep 2009 19:27:29 +0000</pubDate>
		<dc:creator>Pat</dc:creator>
				<category><![CDATA[Pickles, Salsas, Condiments]]></category>
		<category><![CDATA[Condiments]]></category>
		<category><![CDATA[Giardiniera]]></category>
		<category><![CDATA[hot peppers]]></category>
		<category><![CDATA[refrigerator pickles]]></category>

		<guid isPermaLink="false">http://kitchenjam.wordpress.com/?p=179</guid>
		<description><![CDATA[Image by dustjelly via Flickr While there&#8217;s still a lot of jamming to finish for the season, this week at the market was pepper week. I make a couple kinds of refrigerator pickles. One of my favorites is a spicy Italian Giardiniera, or &#8216;pretty pickle.&#8217; Most recipes include a full day of brining the vegetables, [...]]]></description>
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