New Ulm review. (New Ulm, Brown County, Minn.) 1892-1961, 1917-07-11
CANNING { A. OF FRUIT ! |.
MINUS SUGAR EASY
GOVERNMENT EXPERTS SEND.
ING OUT INSTRUCTIONS TO
HOUSEWIVES.

Canning specialists of the federal de-
partment Of agriculture are sending out
instructions for the preserving Of fruit
without the use of sugar. They. are
advising those who, because of the high
cost of sugar, have decided to reduce the
amount of fruit to be canned this year,
to put up the usual amount or more, pro-
viding they have the fruit. This can
be done by the use of boiling water.
Any fruit, they say, may be success
fully sterilized and retained in the pack
by simply adding boiling water instead
of the hot sirup. The use of sugar, Of
course, is desirable in the canning of all
kinds of fruits and makes better and
ready-sweetened product. Moreover,
most of the fruits when canned in water
alone do not retain their natural flavor,
texture and color as we'll as fruit put up
in strip. Fruit canned without sugar
to be used for sauces or desserts must be
sWeetened.
Directions for Canning Fruits With
out Sirup.
Can the product the same day it is
picked, Gull, stem, or seed, and clean
the fruit by placing it in a strainer and
pouring water over it until it is clean.
Pack the product throly in glass jars
or tin cans until they are full; use the
handle of a tablespoon, wooden ladle,
or table knife for packing purposes. Pour
over the fruit boiling water from a
kettle, place rubbers and caps in position,
partially seal if using glass jars, seal COM
pletely if using tin cans. Place the con-
tainers in sterilizing vat such as a wash
boiler with false bottom, or other re-
ceptacle improvised for the purpose. If
using a hot water bath outfit, process
for 80 minutes; count time after the
water has reached the boiling point; the.
water must cover the highest jar in con-
tainer- After sterilizing remove packs,
seal glass jars, wrap in paper to prevent
bleaching and store in dry, cooi place,
If you are canning in Gin cans it will
improve the product to plunge the cans
quickly into cold water Immediately
after sterilization. When using steam
pressure Gamer instead of the hot water
bath, stirilize for 70 muintes with five
'pounds Of sseam pressure. Never allow
the pressure to go ever 10 pounds.
One-Perind Cold-Pack Method.
Don't let valuable surplus fruits and
vegetables GO to waste. Adults and
children in very few hours, With little
other home equipment than wash
boiler and caas and jars, cam preserve
much valuable perishable food for next
winters use. Succulsht vegetables and
fruits are important to health the year
round, See that your table is supplied.
L The simple oneperiod cn{d-pack
\ method descrihed is that taught by the
United States Department of Agriculture
\ for the boys and giHls of the canning
CLUBS in the Northern and Western
States. With this method thousands Of
boys and girls each season put up vast
quantities of fruits and vegetables With
/ this method practically every vegetable
| and fruit grown in this section can be
canned.
I The wash-boiler method described
below. is entirely effective. These who
desire may purchase home-si@ water
seal, steam pressure OR pressure cooker
canning outfits which save time and fuel.
Preliminary Preparation.
:. Provide a false bottom OF wooden
! lattice work, cross pieces of wood, or
!, coarse wire netting for your clean wash
boiler or other large, deep vessel to be
used for sterilizing.
1 Fill the vessel with clean water so that
the boiling water will cover the tops OF
the Jars or cans. Begin heating the
water so that it will be boiling violently
by the time the containers are packed.
Il See that all cans or jars are in good con
dition and absolutely clean. Scald then
thoroly. Use new rubber rings and scale
them, Just before putting them on tn
jars.
Preparing Fruits and Vegetables
/ Start with clean hanels, clean utensils
: and clean, sound, fresh products.
Throw out all vegetables and fruit
: which are withered or unsound. Was
5 out all grit and dirt. If possible, us
: only fruits and vegetables picked tn
same day and never can peas and cor
: picked more than five hours.
= Prepare fruits and large-sized vegt
t tables for blanching. Remove all spot
2 from apples.
4 Prepare beans and greens as for cool
Il ~