The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1884-09-19
How to Can Fruit and Save Yeur
Sugar.

| presume all know that there are
several kinds of sugar. Cane sugar,
grape sugar or glucose. and milk sugar
are the principle varieties. Of these,
cane sugar stands pre-em nent for its
sweetening properties, being rated at
one hundred, while grape sugar is only
rated at forty. In other words, it takes
two and one-half pounds of grape sugsr
to equal one pound of cane sugar. /
presume, however, that your readers
do not all know what is known by
every chemist, that when cane sugar
and fruit are boiled together the acid of
the fruit causes chemical change in
the sugar to take place, which changes
the sugar to grape sugar.
do not suppose they intend to throw
away SIX pounds of sugar out of every
ten they use in the preparation of fruit
Yet such is the fact. They have. as
result OF the boiling, ten pounds of glu-
coSe, which is only equal to four pounds
of sugar; and besides this loss the
fruit has to a great extent lost its true
flavor, and is, of course, inferior in
quality to that sweetened with cane
sugar. How can fruit he sweeted with
can sugar without making This change
or loss of flavor? AS that is the princi-
pal object of this paper will answer
the question.
First, cook your fruit until it is
g done;;n then, if you have time. let it
get cold, and then add your sugar,
mixing it we'll: let it stand an hour or
more The sugar by that time will be
absorbed by the fruit. If you have
not time to wat, add your sugar when
it is only partially cool, and you will
only lose five or six per cent. OF the
sugar.
In the making of preserves there are
two ways to avoid the loss OF sugar.
One is to usA only glucose and fruits in
equal parts, so SIS to make it OF the
highes5 priced sugar. Another way is
to cook your fruit as before described,
then add one-half a pound OF sugar to
the pound of fruit and seal up the
cans, or steam the fruit when pracs.cc-
able, lay 1t i'll the cans and fill up with
hot strip made so as to contain the
proper proportion of sugar, and seal.
J on will then save nearly all the sugar.
Preserves made in this way will fer
ment unless sealed in air-tight cans.
In the ordinary canning of fruit no
sugar should be used, as part of it
turns to glucose while hot, and if the
fruit in the can ferments through some
imperfection in the process. as frequent
ly happens, your sugar is lost entirely.
Open your cans an hour or more before
meal-time, add your sugar, mix it well
and let it stand; the sugar will thor
oughly permeate the fruit by that time,
and no sugar Is lost.
suppose everybody uses glass cans
to greater or less extent. A good
many years ago lady taught me how
to fill cold glass can with boiling fruit
without the danger of breakage.
have seen the plan tried often enough
to have entire faith in it.
Place in the empty can a spoon that
is long enough to reach from the lottom
to the top of the can, pour Il your boil
ing fruit, remove the spoon and seal.
The can will not break. Please do not
ask me to explain the philosophy of it,
as dislike very much to plead igno-
rance, so hope you will ask some of
the knowing ones in your vicinity and
let me know the explanation Cor. In
dsG3aG Farmer.