Omaha daily bee. (Omaha [Neb.]) 187?-1922, 1916-07-10
CANNING FRUIT
WITHOUT SUGAR
Average Housewife Believes
She Must Preserve in Syrup
to Get Best Results.
EXPERT TELLS HOW DONE

that she must have her fruit preserved
in sugar syrup if she expects to
have it keep in first-class condition
for her future needs" stated J. R.
Duncan, secretary of the Nebraska
State Horticultural society. "If this
were true the present season would
see great deal less fruit being canned
and stored for winter use than in past
seasons. Those who control the
sugar supply of the country have seen
fit, whether from good cause or 9TH
erwise, to advance the price of sugar
to the highest point reached in years.
This has meant that the price of sugar
has in many instances prevented the
housewife from buying fruit for can
ming purposes.
THE price of Strawberries, when in
their season was very reasonable and
the supply ample. The cherries fol-
lowing, while not as liberal in sup
ply, were reasonable in price. The
grocer was not able to dispose of as
much fruit for canning purposes as
in former years, while the producer,
if he tried to sell direct to the con-
sumner, had harder time to dispose
of his crop. The question being asked
of the grocer why didn't he sell as
much fruit, when the prices of the
fruit were less than last season. would
say that sugar is so high that people
are only buying fruit for use in the
fresh state.
Fruit Unlike Other Products.
Fruit, unlike corn or wheat or
other products of the average farm,
when harvested cannot be stored and
kept for an indefinite period in the
same condition that it was taken
from the tree, vine or plant. All fruit
except apples, must be either used
at once in the fresh state or be cooked
and preserved in air tight receptacles
for future needs. That the fruit may
be canned without the use of sugar
and will keep in good condition for
an indefinite period may not be gen.
orally known among housewives. The
following suggestions, given by c. H.
Benson, in charge of the boys and
girls club work, north and west,
United States department Of agricul-
ture, states relation service, are espe-
cially pertinent at this time
lowing to the high price of sugar
during the opening Of the canning sea-
son it has become necessary for a
large number of people to save their
surplus fruits without the use of
sugar syrups. Of course it is an
established fact that no fruit which
is to be used for sauce can be canned
without sugar and still be of as good
quality. When fruit is to be used
as pie Filings, salads, ETC., there is
no reason why tt should not be
canned without the use of sugar. For
the canning of all soft fruits without
the use of sugar it will be we'll to
follow directions submitted here
with.
Methods for Soft Fruits.
"'Soft fruits: Can product the same
day it was picked. Hull, stem or
seed. Clean by placing fruit in a
strainer and pouring water over it.
Pack thoroughly in glass jars or tin
cans until full. Pour over the fruit
the boiling hot water from kettle,
put rubber and cap in position and
partially seal if using glass jars; seal
completely if using tin cans. Place
product in sterilizing vat and process
from twenty to thirty minutes if using
a homemade or commercial hot water
Gamer. Water must be above the
top of the highest jar or can. After
sterilization remove packs, seal glass
jars completely, wrap in paper and
store. If canning in tin, the tin packs
should be plunged into cold water
quickly to chill after removing from
sterilization vat. If using a steam
pressure Gamer it will be necessary
to sterilize for from twelve to thir-
teen minutes, with five to ten pounds
of steam pressure.
"'The cold pack method Of canning
fruit, which is in use in the boys and
girls club work, does not mean that
the canning is done without heat, but
simply means that the final steriliza-
ton is done after the jar or can has
been completely filled, the rubber and
cap put in place or the tin can COM
pletely sealed. Wash boilers, lard
cans, or other vessels with tight
cover and which can be fitted with
false bottom, can be successfully
used in the canning of fruit, vege-
tables, soup or meat.
"'These four rules will help in the
operation of the hot water bath out
fits (wash boilers, lard cans or other
vessels with tight covers, etc.:
"'1. Support the jars on per-
forated platform sufficiently to per-
nit the circulation of water under,
among and around the jars.
"'2. Have the water cover the tops
of the jars by at least one inch.
3. Count time as soon as the water
begins to jump over the entire sur
face.
"'Remove jars from the water and
tighten covers as soon as time is up.
Clubs Doing Great Work.
1.-THE boys and girls club work is
doing a great work in interesting the
boys and girls in helping to save
fruits and vegetables that would be
wasted, and to supply the table with
fruits and vegetables the year through
without depending on the commercial
canned goods The methods EN-
ployed in their canning work are ap-
plicable to every home, and will give
a better canned product than under
the old open-kettle method. The lead
ers of this work in Nebraska have
been accomplishing a great deal in
Il. L.. fo,,, ,tnnrs IN helninp to save