Norwich bulletin., 1918-07-24
MAXIMUM CANNING WITH
 MINIMUM SUGAR
Corn Syrup Is An Excellent and Rec
 commended Substitute.

Reports are coming to the office of the- United States food administration and committee of food supply stating that women are buying sugar in ex- cessive amounts for canning and many families are putting up large quant- ities of jams and marmalades.
 We realize these reports are un- doubtedly the result of the appeal made to conserve all kinds of food including fruits.
 Because of the loss of sugar by sub marines and the fact that we have a shorter crop than was anticipated, it is now necessary to put ban on prod ucts which take a large amount of sugar such as jams, jellies and mar malades. From now on these products must be considered luXuries and should be made only for the use of invalids and children. Each family should see how much they can conserve with a very limited amount of sugar and not take advantage of the certificate sys- tenn to obtain an excessive amount.
 Miss NJ Estella Sprague, Home Economies Director of the United States Food Administration, states that 30 lbs. of sugar should be ample for l50 quarts Of fruit using a thin syrup.
 
 throughout the state are signing the Connecticut canning corps enrolment cards indicating the number of quarts of fruits and vegetables which they ex- pect to can this summer. The lack of sugar does not mean any Curtaitment in this quota. Every fruit can be completely and fully sterilized with boiling water by increasing the time of cooking. that is processing. Cook such fruit 30 minutes instead of the given time of canning with syrup.
 Fruit bUtters are excellent and re- quire less sugar than jelly or marma- Jade. Why not preserve fruit juices and fruits entirely without sugar This will save the crops and sugar may be added when served. This is an especially good plan for marma- lades and jellies, as different fruits which do not ripen at the same time may he combined and in winter they may he cooked with oranges, grape fruit nuts raisins, and dates for i'm mediate use.
 Glucose (corn syrup) is an excellent substitute for sugar in preserving. It is better used in combination with sugar Its use makes the product whether preserves. jellies. marmalades or old dfashiOned jams, much finer in texture and of far fruitier and richer flavor, as well serving to prevent the hardening of the fruit and the crystal Jzaticn of the sugar. It has been used in Great Britain for many years and England and Scotland produce the finest preserve. The secret of their success lies in the blending of corn syrup with sugar-equal weight of each is used-thcn use three -fourths of q pound of this blended syrup to one pound of fruit.
 In making jam or marmalada with corn syrup the following general rule is given: place the prepared fruit in kettle and simmer for a few minutes Add the sugar and cook gently until it has dissolved If allowed to boil before il is dissolved the jam will be thinl When the sugar has dissolved add the corn syrup equal weight pound for pound to the sugar. ther hc.l fast. This is important as other g.ist the product will not be of goot color. Stir well and skim with silver spoon. When sugar Of good quality