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	<title>Comments on: White sugar vs raw sugar</title>
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	<link>http://riverrest.net/2008/08/20/white-sugar-vs-raw-sugar/</link>
	<description>Ideas for Low Impact, Simple Living</description>
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		<title>By: Susan</title>
		<link>http://riverrest.net/2008/08/20/white-sugar-vs-raw-sugar/comment-page-1/#comment-145</link>
		<dc:creator>Susan</dc:creator>
		<pubDate>Thu, 15 Oct 2009 10:03:47 +0000</pubDate>
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		<description>Hello Ann-Marie,

Thanks for visiting. I use raw sugar just as I would use white sugar.

 Honey can be used to replace sugar when canning jams, jellies, preserves, chutney&#039;s, fruit, etc. To use honey in place of sugar in canning, use 7/8 cup for every cup of sugar, and don&#039;t change the other liquids. 

In baking some folks use honey cup for cup, others prefer 1/2 cup - 2/3 cup of honey per cup of white sugar. Also in baking, reduce the amount of other liquids by 1/4 cup for every cup of honey used and lower the oven temp by 25 degrees to prevent over-browning.

Hope this helps!
Susan</description>
		<content:encoded><![CDATA[<p>Hello Ann-Marie,</p>
<p>Thanks for visiting. I use raw sugar just as I would use white sugar.</p>
<p> Honey can be used to replace sugar when canning jams, jellies, preserves, chutney&#8217;s, fruit, etc. To use honey in place of sugar in canning, use 7/8 cup for every cup of sugar, and don&#8217;t change the other liquids. </p>
<p>In baking some folks use honey cup for cup, others prefer 1/2 cup &#8211; 2/3 cup of honey per cup of white sugar. Also in baking, reduce the amount of other liquids by 1/4 cup for every cup of honey used and lower the oven temp by 25 degrees to prevent over-browning.</p>
<p>Hope this helps!<br />
Susan</p>
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		<title>By: Ann-Marie</title>
		<link>http://riverrest.net/2008/08/20/white-sugar-vs-raw-sugar/comment-page-1/#comment-144</link>
		<dc:creator>Ann-Marie</dc:creator>
		<pubDate>Thu, 15 Oct 2009 02:09:43 +0000</pubDate>
		<guid isPermaLink="false">http://riverrest.net/?p=69#comment-144</guid>
		<description>Can you use raw sugar or honey instead of white sugar when
making (canning) jellies and preserves?</description>
		<content:encoded><![CDATA[<p>Can you use raw sugar or honey instead of white sugar when<br />
making (canning) jellies and preserves?</p>
]]></content:encoded>
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	<item>
		<title>By: Susan</title>
		<link>http://riverrest.net/2008/08/20/white-sugar-vs-raw-sugar/comment-page-/#comment-43</link>
		<dc:creator>Susan</dc:creator>
		<pubDate>Fri, 03 Apr 2009 18:09:24 +0000</pubDate>
		<guid isPermaLink="false">http://riverrest.net/?p=69#comment-43</guid>
		<description>Hi Loren,

I&#039;ve not heard of this before. Can you give us some sources where you found this? Thanks!</description>
		<content:encoded><![CDATA[<p>Hi Loren,</p>
<p>I&#8217;ve not heard of this before. Can you give us some sources where you found this? Thanks!</p>
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