Arizona republican., 1910-06-23

sugar does not work well in the can nery.
 In the household trials both apricots and peaches were canned in 40 per cent syrup, fifty cans in each lot, the ordinary glass fruit jars being used as
 containers in each case. From these
 not a single can spoiled during the two-year period.
 In the jelly trials. apples and cur rents were used as the basis, equal quantitA les of juice and sugar being
 used, and the mixture being boiled un- til the right consistency to jell The product in each case was as clear as it is possible for jelly to be, and not the slightest difficulty was experienced in the making of it.
 In connection with this work an at tempt was made to trace numerous re- ports to the effect that fruit had been lost through the use of beet sugar but
 in not a single case vas it found that the person so losing fruit positively knew that the sugar from the beet had been used. The following is typical of all the answers received to letters of inquiry on the subject
 T know nothing of the relative merits of beet sugar and cane sugar, and merely stated that I had been told that the one was sweeter than the Oth
 CT, and a lady at the table stated that some years ago she had been given to understand that beet sugar vas not good to put up preserves"
 Writing concerning this subject. one of the largest and best known preserv CTS of California says:
 We have used this (beet sugar. very largely in our work for the past four or five years, using it almost exclu- sively in our fruit department, and we put up as fine goods as can be made. We think that alone speaks well for the beet sugar. While it will not cook quite as white as the cane sugar and boils easier. yet with most goods We find it is fully as good as the cane sugar. We do not use any aniceptics whatever in our fruits and have no trouble with the keeping qualities"
 The secret of success in canning lies in a perfect sterilizing of the fruit and syrup, and one of the canners in re- plying to an inquiry as to their use of beet sugar expressed the matter very tersely in the following words:
 While we have not so far used beet sugar, yet we believe we would have no more trouble in sterilizing beet sugar syrup than cane sugar syrup or water
 In the cary days of sugar refining there may possibly have been some foundation for an objection of this kind. but it certainly does not exist today with the most modern methods of manufacture adopted by the beet sugar houses The sugar which,is used by the larger canners is made without the ordinary bluing used in other sugars. There are two kinds of bluing which have been used upon sugar, viz, methyl blue and ultramarine blue The former coloring matter is undoubtedly open to the objection that in contact with certain acids it is either intensi- fled in color, or if the color of the fruit is yellow it imparts a greenish tinge, both of which undesirable con- ditions were experienced in the early days of sugar manufacture. Methyl blue. however, is seldom used for this purpose today, ultamarine blue being | used instead, about two pounds of this l being used for 100000 pounds | of sugar.
 The utter folly of this idea that beet | sugar cannot be used for canning pur- poses is further emphasized by the fact | that practically all the sugar used in | Germany and France for the purposes 'f canning and preserving is from the beet, and for many years American re- fined beet sugar was used without | in this country, because the mass of the people were not aware that [ was derived from the beet. This sugar was brought here as raw sugar rom Europe, refined at American re- ineries, and consumers purchased it lnder the false idea that 1t was cane ! ugar
 But as the industry began tc grow apidly in the United States attention vas directed to the source of the sugar nd these has risen this popular error. which may have been somewhat fos- cred by the interested parties.-Ex- ract from Report No. 90' United 'tates Department of Agriculture on he progress of the Sugar Beet Indus ry in the United States.
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