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	<title>Yogurt Land &#187; Food Preserving</title>
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	<link>http://www.yogurtland.com</link>
	<description>Mostly Turkish recipes</description>
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		<title>Dried Persimmons &#8212; hoshi gaki</title>
		<link>http://www.yogurtland.com/2006/12/12/dried-persimmons-hoshi-gaki/</link>
		<comments>http://www.yogurtland.com/2006/12/12/dried-persimmons-hoshi-gaki/#comments</comments>
		<pubDate>Wed, 13 Dec 2006 04:52:50 +0000</pubDate>
		<dc:creator>fethiye</dc:creator>
				<category><![CDATA[Food Preserving]]></category>

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		<description><![CDATA[
Persimmons are mystery for some people. Growing up eating the Hachiya variety (only to learn that&#8217;s what it is called in English, last year) I discovered the Fuyu variety rather late.  This variety can be eaten before it has to get very soft, ripe, so it makes it easy to store.  If you [...]]]></description>
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		<slash:comments>6</slash:comments>
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		<title>Hot Pepper Sauce/Dip</title>
		<link>http://www.yogurtland.com/2006/11/21/hot-pepper-saucedip/</link>
		<comments>http://www.yogurtland.com/2006/11/21/hot-pepper-saucedip/#comments</comments>
		<pubDate>Tue, 21 Nov 2006 14:29:21 +0000</pubDate>
		<dc:creator>fethiye</dc:creator>
				<category><![CDATA[Food Preserving]]></category>
		<category><![CDATA[Make Ahead]]></category>

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At the end of the summer, when I took down our summer garden, there were lots of green/red hot
peppers to be used as well as green tomatoes.Â  Putting the tomatoes by the windowsill always works for me: some get red earlier than others, helping me catch up by my tomatoe consumption.Â  This time, I used [...]]]></description>
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		<title>TurÅŸu (Pickles)</title>
		<link>http://www.yogurtland.com/2006/10/10/tursu-pickles/</link>
		<comments>http://www.yogurtland.com/2006/10/10/tursu-pickles/#comments</comments>
		<pubDate>Wed, 11 Oct 2006 05:18:33 +0000</pubDate>
		<dc:creator>fethiye</dc:creator>
				<category><![CDATA[Fall]]></category>
		<category><![CDATA[Food Preserving]]></category>
		<category><![CDATA[Make Ahead]]></category>

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This year I was determined not to make too much of pickling, one sort only; cabbages.  Some of last year&#8217;s green tomato pickles are still in the pantry and all the pickeled cabbage is long gone.  There might be many different ways of pickling the food, depending on which vegetable is used but [...]]]></description>
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