The Red Cloud chief., 1884-09-26
low 70 Can Fruit ana Save Ysur
Sugar.

I presume all know hat there ara
several kinds of sugar. Cane sugar.
grape sugar or glucose. and milk sugar
are the principle varieties. OF these.
cane sugar stands prc-cm nent for is
swecicniDg propert es. be.ng rated q;
n hundred. while grape sugar is only
rated at forty. La other words, il takes
two and one-half pounds of grape sugar
10 equal one pound Of cane sugar. I
presume however. that your readers
io o all know what Is known by
every chemist. that when cane sugar
and fruit are boiled i.,gether the acid Of
the fruit causes n chemical change in
the sugar 10 take place. which changes
tie sugar to grape sugar.
90 not suppose they intend 10 throw
away six pounds of sugar out OF every
ten they use in the preparation 81 fruit.
let such Is the fact. They have. a. a
result Of the boiling, Ten pounds of glu-
cDsc, which is only equal 20 four pounds
nf sugar: and besides this io1s the
iiuit has To a great extent lost its true
Favor, and is. Of course. inferior in
quality 10 hat swectcned with cane
sugar. How can fruit be sveeted with
can sugar without making This change
or loss Of flavor? As that j. the princi-
pal object Of this paper | will answer
The question.
First, COOK your fruit Until il is
done" then, If you have time. let il
get cold. and then add your sugar,
mixing it well; lei it stand an hour or
more. The sugar 10y that tine will bc
absorbed by the fruit. Ii YOU have
rot time 10 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 20 use only glucose and fruits in
equal p:.rts, SO As To make il OF the
liighe=t priced sugar. Another way is
To cook your fruit as before described,
then add onc-half n pound OF sugar to
the pound Of fruit and seal mp the
cans, Oh steam The fruit when practic-
able, lay 1t III the cans and I'LL up with
not si,up made so Is TO contain the
propei proportion of sugar. and seal.
On will .hen save nearly all the sugar.
Preserves made in this way Will fer
ment In,css sealed in alright cans.
In the ordinary earning OF fruit no
sugar should be used, - 4 part of il
turns 10 glucose while hot. and if the
fruit IN the can fcrments through some
imperfcrtion in the process. ~ frequent
~ happens, your sugar is lost entirely.
Oper your cans an hour or more before
meal time. add your sugar. mix it well
and let it stand: the sugar will thor
ough.y permeate the fruit by that time,
and no sugar Is lost.
Suppose everybody uses glass cans
to n greater or less extent. A good
many years ago a lady taught me how
10 ill Il cold glass can with boiling fruit
without the danger OF b~reakage. l
have seen the plan tried often enough
to has q entire faith in Is.
Place liz the empty al n spoon that
is long enough 10 reach from the ! ottom
TO the top of the can, POUR in Your boil
ing fiat, remove the spoon and seal.
Tie can VIII not break. Please DO not
rsk me TO explain the philosophy of i.
rs | dislike very much Ia plead igno-
rance, so | hope you will ak some of
the knowing mes in Your vicinity and
let me know the eXplanatiou.-tOr. liz
dtana Farmer.