Indian chieftain. [volume] (Vinita, Indian Territory [Okla.]) 1882-1902, 1884-09-25
gow 10 Can Prui. and Save Ieaf
Sagar.

I presume all know that there re
everal kinds Of ugar. Cane sugar.
rrspe sugar or glucose. and milk sugar
Ire the principle varieties OF these.
zane sugar stands pre-eminent for IFS
yweetenilg properties. bong rated 1t
,ne hundred. while grape sugar is only
-atcd 1t forty. In other words. IL takes
-xo and one-half pounds OF grape sugar
o equal one pound Of cane sugar.
presume. however,, that your readers
H. not all know what IS known BY
,very chemist, that when cane sugar
and fruit are bOiled tsgether tho acid OF
he fruit causes \ chemical change IN
he sugar 20 take place. which changes
he sugar TO grape sugar.
do not suppose they intend to throw
AWAY six pounds of sugar oat OF every
zen they use in the preparation Of fruit
fet such Is the fact. They have. as a
result Of the boiling, ten pounds OF giu-
sose, which Is only equal TO four pounds
of sugar; and besides this loss The
iruit has TO S great extent lost It's true
favor, and Is. Of course. inferior IN
quality to that sweetened with eane
sugar. How can fruit he sweeted with
san sugar without making rhis change
Dr. loss of flavore As that Is the rrinci-
pal object of this paper wiz answer
The question
First. cook your fruit un'l il Is
&" done" then. IL you have time. le. u
get cold. and then sdd your sugar.
mixing it well: let il stand an hour or
more. The sugar by that time viii be
absorbed by the fruit II you have
rot time to wat, add your sugar when
il is only partially cool and you will
only lose i've OF 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 ~ to mSke il OF the
highes; priced sugar. Another way IS
10 cook your fruit rs before described.
then add one-half pound Sf sugar TO
the pound of fruit and seal up tho
cans. or steam The fruit when practic-
able, lay 1t In the cans and oil up with
hot sirlIp made so IS to contain the
proper proportion of sugar, and seal
Ton viii then save nearly al the sugar.
Preserves made in this way will fer
ment unless sealed in air-tight cars
In the ordinary canning of fruit no
sugar should be used. as 4 part OF il
turns to glucose: while hot, and il the
fruit in the can fernents through some
limperfection in the process. as frequent-
" happens. your sugar Is lost entirely.
open your cans IN hour or more before
mesl-tine. add your sugar. mix il well
and LOT il stand; tie sugar VIII thor
oughly permeste the fruit BY that time,
and no sugar Is lost
l IsnppoSe everybody uses glass cans
TO . greater OF lass extent A good
many years agO lady taught me how
to al cold glass can with boiling fruit
without the danger of breaksge- !
have seen the plan tried often enough
to have entire fairh in l.
Place in the empty can spoon that
lis long enough TO reach from the lotion
to the top of the can. pour n your boil
inc fruit, remove the spoon and sal
The can viii not break Please do not
ssk me 10 explain the philosophy Of i.
as I dislike very much n plead igno-
rsnce, so hope YOU viii ask some Of
the knowing ones in your vicinity and
let me know the exPlanstiou--CsT. In
9taAd Farmer.