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	<title>Canning Across America &#187; preserving</title>
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	<link>http://www.canningacrossamerica.com</link>
	<description>Join the Canvolution!</description>
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		<title>Breakfast of Jam-pions</title>
		<link>http://www.canningacrossamerica.com/2010/07/21/breakfast-of-jam-pions/</link>
		<comments>http://www.canningacrossamerica.com/2010/07/21/breakfast-of-jam-pions/#comments</comments>
		<pubDate>Wed, 21 Jul 2010 17:20:44 +0000</pubDate>
		<dc:creator>Kim</dc:creator>
				<category><![CDATA[Preserving Canning Wisdom]]></category>
		<category><![CDATA[canning]]></category>
		<category><![CDATA[preserving]]></category>
		<category><![CDATA[strawberry jam]]></category>

		<guid isPermaLink="false">http://www.canningacrossamerica.com/?p=3138</guid>
		<description><![CDATA[A half-flat of lipstick-red strawberries was calling my name earlier this week. Their honeyed perfume was darn near intoxicating on the car ride home. I quickly hulled, rinsed, pat-dried the ruby jewels and froze them overnight, as they were ripening by the minute. The next morning, my canning partner in crime and I got to [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Today, we celebrate!</title>
		<link>http://www.canningacrossamerica.com/2010/07/16/today-we-celebrate/</link>
		<comments>http://www.canningacrossamerica.com/2010/07/16/today-we-celebrate/#comments</comments>
		<pubDate>Fri, 16 Jul 2010 14:05:08 +0000</pubDate>
		<dc:creator>Shannon</dc:creator>
				<category><![CDATA[CAA in the news]]></category>
		<category><![CDATA[Can-a-rama]]></category>
		<category><![CDATA[canning]]></category>
		<category><![CDATA[Canning with friends]]></category>
		<category><![CDATA[Canvolution]]></category>
		<category><![CDATA[home canning parties]]></category>
		<category><![CDATA[preserving]]></category>

		<guid isPermaLink="false">http://www.canningacrossamerica.com/?p=3051</guid>
		<description><![CDATA[Photo: Flickr/mikeunited In many ways, it feels like we’ve known each other a lifetime. That’s the power of twitter, facebook, press, and above all else— a canvolution. Inspired by Yes, We Can, a community home canning project in the Bay Area, founding member Kim O’Donnel asked out loud on Twitter: What if Seattle got in [...]]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Why They Can: Q/A With 4 Canning Maestros</title>
		<link>http://www.canningacrossamerica.com/2010/07/07/why-they-can-qa-with-4-canning-maestros/</link>
		<comments>http://www.canningacrossamerica.com/2010/07/07/why-they-can-qa-with-4-canning-maestros/#comments</comments>
		<pubDate>Wed, 07 Jul 2010 17:54:44 +0000</pubDate>
		<dc:creator>Kim</dc:creator>
				<category><![CDATA[Preserving Canning Wisdom]]></category>
		<category><![CDATA[Ball Blue book]]></category>
		<category><![CDATA[canning and preserving]]></category>
		<category><![CDATA[Marisa McClellan]]></category>
		<category><![CDATA[preserving]]></category>

		<guid isPermaLink="false">http://www.canningacrossamerica.com/?p=2927</guid>
		<description><![CDATA[Editor&#8217;s note: Last year, I contacted four veteran canners and newly minted CAA members to better understand the passion behind “putting up” food. Below, excerpts from my electronic conversations with Marisa McClellan of Philadelphia, Pa. (Food in Jars), Shannon &#38; Jason Mullett-Bowlsby of Seattle (The Lazy Locavores) and Kat Kinsman, managing editor of Eatocracy, who’s [...]]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Canning Chat With Sherri Brooks Vinton</title>
		<link>http://www.canningacrossamerica.com/2010/07/06/canning-chat-with-sherri-brooks-vinton/</link>
		<comments>http://www.canningacrossamerica.com/2010/07/06/canning-chat-with-sherri-brooks-vinton/#comments</comments>
		<pubDate>Wed, 07 Jul 2010 05:59:07 +0000</pubDate>
		<dc:creator>Kim</dc:creator>
				<category><![CDATA[Preserving Canning Wisdom]]></category>
		<category><![CDATA[canning]]></category>
		<category><![CDATA[chat]]></category>
		<category><![CDATA[preserving]]></category>
		<category><![CDATA[Sherri Brooks Vinton]]></category>

		<guid isPermaLink="false">http://www.canningacrossamerica.com/?p=2973</guid>
		<description><![CDATA[Get schooled first hand on the ins and outs of preserving, drying, freezing and fermenting with Sherri Brooks Vinton, special guest this week in Kim O&#8217;Donnel&#8217;s Table Talk chat. Sherri is the author of the newly published Put&#8217;em Up!, a how-to primer that covers the gamut of preserving food, from canning to fermentation. Sherri will [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>How Much Is Too Much?</title>
		<link>http://www.canningacrossamerica.com/2010/06/28/how-much-is-too-much/</link>
		<comments>http://www.canningacrossamerica.com/2010/06/28/how-much-is-too-much/#comments</comments>
		<pubDate>Mon, 28 Jun 2010 22:35:30 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Guest Essay]]></category>
		<category><![CDATA[apricots]]></category>
		<category><![CDATA[canning]]></category>
		<category><![CDATA[Elizabeth David]]></category>
		<category><![CDATA[jam]]></category>
		<category><![CDATA[preserving]]></category>

		<guid isPermaLink="false">http://www.canningacrossamerica.com/?p=2902</guid>
		<description><![CDATA[Recently, I was reading a 50+ year-old British cookbook by Elizabeth David on food preservation. I had great fun imagining the accent of Ms. David, who wrote in such florid language.  No doubt, with her upper class pedigree and as a food preservationist, she spoke in pear-shaped tones. Turning to her recipe for apricot jam, [...]]]></description>
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		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Now is the Season for Making Marmalade</title>
		<link>http://www.canningacrossamerica.com/2010/02/21/now-is-the-season-for-making-marmalade/</link>
		<comments>http://www.canningacrossamerica.com/2010/02/21/now-is-the-season-for-making-marmalade/#comments</comments>
		<pubDate>Mon, 22 Feb 2010 05:57:12 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Guest Essay]]></category>
		<category><![CDATA[canning]]></category>
		<category><![CDATA[gel stage]]></category>
		<category><![CDATA[marmalade]]></category>
		<category><![CDATA[meyer lemons]]></category>
		<category><![CDATA[preserving]]></category>
		<category><![CDATA[winter preserving]]></category>

		<guid isPermaLink="false">http://www.canningacrossamerica.com/?p=2694</guid>
		<description><![CDATA[As part of my quest to eat seasonal foods, I preserve year round. In the middle of winter that means preserving citrus so that I have some to enjoy in the summer. Right now Meyer lemons are plentiful and next to salt preserving them, one of my favorite ways to preserve them is in a [...]]]></description>
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		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Eugenia Bone Talks Fall Preserving on Culinate, 10/21</title>
		<link>http://www.canningacrossamerica.com/2009/10/20/eugenia-bone-talks-fall-preserving-on-culinate-1021/</link>
		<comments>http://www.canningacrossamerica.com/2009/10/20/eugenia-bone-talks-fall-preserving-on-culinate-1021/#comments</comments>
		<pubDate>Wed, 21 Oct 2009 02:44:26 +0000</pubDate>
		<dc:creator>Kim</dc:creator>
				<category><![CDATA[Media]]></category>
		<category><![CDATA[canning]]></category>
		<category><![CDATA[Culinate]]></category>
		<category><![CDATA[Eugenia Bone]]></category>
		<category><![CDATA[preserving]]></category>

		<guid isPermaLink="false">http://www.canningacrossamerica.com/?p=2531</guid>
		<description><![CDATA[&#8220;Well Preserved&#8221; author Eugenia Bone is a featured repeat guest on Kim O&#8217;Donnel&#8217;s weekly chat on Culinate, Wed., Oct. 21 (10a PT/1ET). We&#8217;ll talk the ups, downs, ins and outs of safely putting up food and what we&#8217;ve been canning this fall. (Don&#8217;t forget to ask her about canning fresh tuna!) Can&#8217;t make the live [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Recipe Spotlight: Spicy Pear and Dried Cherry Chutney from Greg Atkinson</title>
		<link>http://www.canningacrossamerica.com/2009/09/29/recipe-spotlight-spicy-pear-and-dried-cherry-chutney-from-greg-atkinson/</link>
		<comments>http://www.canningacrossamerica.com/2009/09/29/recipe-spotlight-spicy-pear-and-dried-cherry-chutney-from-greg-atkinson/#comments</comments>
		<pubDate>Tue, 29 Sep 2009 19:04:51 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipe Spotlight]]></category>
		<category><![CDATA[canning]]></category>
		<category><![CDATA[Greg Atkinson]]></category>
		<category><![CDATA[preserving]]></category>
		<category><![CDATA[Spicy Pear and Dried Cherry Chutney]]></category>

		<guid isPermaLink="false">http://www.canningacrossamerica.com/?p=2443</guid>
		<description><![CDATA[Looking for a nice fall recipe? Writer, chef, and cookbook author Greg Atkinson has shared one of his favorite chutney recipes with us. Check it out! Spicy Pear and Dried Cherry Chutney CAA Contributor Greg Atkinson, Author and Organic Recipe Consultant, Tilth Producers of Washington. Greg is an author and blogger at West Coast Cooking [...]]]></description>
		<wfw:commentRss>http://www.canningacrossamerica.com/2009/09/29/recipe-spotlight-spicy-pear-and-dried-cherry-chutney-from-greg-atkinson/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Canning Across America in GOOD</title>
		<link>http://www.canningacrossamerica.com/2009/09/24/canning-across-america-in-good/</link>
		<comments>http://www.canningacrossamerica.com/2009/09/24/canning-across-america-in-good/#comments</comments>
		<pubDate>Thu, 24 Sep 2009 21:29:47 +0000</pubDate>
		<dc:creator>Jeanne</dc:creator>
				<category><![CDATA[Media]]></category>
		<category><![CDATA[canning]]></category>
		<category><![CDATA[collaboration]]></category>
		<category><![CDATA[Good.is]]></category>
		<category><![CDATA[preserving]]></category>

		<guid isPermaLink="false">http://www.canningacrossamerica.com/?p=2399</guid>
		<description><![CDATA[Canning Across America was the subject of an article on Good.is today. As you may know, Good.is is &#8220;a collaboration of individuals, businesses, and nonprofits pushing the world forward.&#8221; Check it out!]]></description>
		<wfw:commentRss>http://www.canningacrossamerica.com/2009/09/24/canning-across-america-in-good/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Dispatch from Dallas: A Can-A-Rama Event</title>
		<link>http://www.canningacrossamerica.com/2009/09/16/dispatch-from-dallas-a-can-a-rama-event/</link>
		<comments>http://www.canningacrossamerica.com/2009/09/16/dispatch-from-dallas-a-can-a-rama-event/#comments</comments>
		<pubDate>Thu, 17 Sep 2009 03:54:55 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Can-a-rama]]></category>
		<category><![CDATA[Guest Essay]]></category>
		<category><![CDATA[canning]]></category>
		<category><![CDATA[Kelly Ingram]]></category>
		<category><![CDATA[preserving]]></category>
		<category><![CDATA[Slow Food Dallas]]></category>

		<guid isPermaLink="false">http://www.canningacrossamerica.com/?p=2276</guid>
		<description><![CDATA[A group of twelve convened Saturday afternoon, August 29th, to undertake an ambitious canning adventure. The group was comprised mostly of Slow Food Dallas members&#8211;some had home canning experience, others none. All shared a love of good food. Three recipes had been chosen based on the recommendations of the group. We would make Peaches in Brandy, Watermelon Rind Pickles, [...]]]></description>
		<wfw:commentRss>http://www.canningacrossamerica.com/2009/09/16/dispatch-from-dallas-a-can-a-rama-event/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
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