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	<title>Better Gardens than Home &#187; sauce</title>
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		<title>Putting Up-Pecans</title>
		<link>http://bettergardensthanhome.com/index.php/2010/01/putting-up-pecans/</link>
		<comments>http://bettergardensthanhome.com/index.php/2010/01/putting-up-pecans/#comments</comments>
		<pubDate>Sat, 30 Jan 2010 18:34:09 +0000</pubDate>
		<dc:creator>Gramma Greenjeans</dc:creator>
				<category><![CDATA[Canning & Preserving]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[crusted]]></category>
		<category><![CDATA[pecans]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[sauce]]></category>

		<guid isPermaLink="false">http://bettergardensthanhome.com/?p=1126</guid>
		<description><![CDATA[We received a lovely surprise the other day.
A huge box of fresh pecans in the shell from our wonderful friends in Texas.
Trying to figure out how we could use them up before they went bad, we discovered that pecans freeze very well in the shell &#8211; up to four years!
These are ready for the freezer [...]]]></description>
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		<slash:comments>5</slash:comments>
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		<title>Cooking-A Marmalade Surplus</title>
		<link>http://bettergardensthanhome.com/index.php/2010/01/cooking-a-marmalade-surplus/</link>
		<comments>http://bettergardensthanhome.com/index.php/2010/01/cooking-a-marmalade-surplus/#comments</comments>
		<pubDate>Sun, 24 Jan 2010 21:18:42 +0000</pubDate>
		<dc:creator>Gramma Greenjeans</dc:creator>
				<category><![CDATA[Canning & Preserving]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[baking]]></category>
		<category><![CDATA[bread]]></category>
		<category><![CDATA[homemade]]></category>
		<category><![CDATA[marmalade]]></category>
		<category><![CDATA[sauce]]></category>

		<guid isPermaLink="false">http://bettergardensthanhome.com/?p=1246</guid>
		<description><![CDATA[After making more marmalade for the January Can Jam and finding some jars from last year in the pantry, I&#8217;ve devised some ways to use it up in other recipes.  I don&#8217;t eat much jam on toast and BarBBQ Bill doesn&#8217;t care for it at all &#8220;straight&#8221;.
Make a dipping sauce for egg rolls or a [...]]]></description>
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		<slash:comments>4</slash:comments>
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		<title>Homemade Barbecue Sauce</title>
		<link>http://bettergardensthanhome.com/index.php/2009/12/homemade-barbecue-sauce/</link>
		<comments>http://bettergardensthanhome.com/index.php/2009/12/homemade-barbecue-sauce/#comments</comments>
		<pubDate>Thu, 31 Dec 2009 20:03:28 +0000</pubDate>
		<dc:creator>Gramma Greenjeans</dc:creator>
				<category><![CDATA[Canning & Preserving]]></category>
		<category><![CDATA[barbecue sauce]]></category>
		<category><![CDATA[BBQ sauce]]></category>
		<category><![CDATA[boiling water bath]]></category>
		<category><![CDATA[canning]]></category>
		<category><![CDATA[freezing]]></category>
		<category><![CDATA[homemade]]></category>
		<category><![CDATA[sauce]]></category>
		<category><![CDATA[tomatoes]]></category>

		<guid isPermaLink="false">http://bettergardensthanhome.com/?p=1008</guid>
		<description><![CDATA[The challenge:  make a homemade barbecue sauce that&#8217;s not too sweet, that&#8217;s tangy-mustardy like a Memphis-style sauce, and can be put up using a boiling water bath.
I&#8217;m almost there.
I despise finding huge amounts of high fructose corn syrup in food, especially as the number one ingredient.  Before our preferred brand of store-bought barbecue sauce became [...]]]></description>
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