The Meeker herald. [volume] (Meeker, Colo.) 1885-current, 1918-08-17
Fruit! Fruit!
FULL STEAM AHEAD ON CANNING
WHY?

2. Canning saves transportation.
8. Canning saves labor.
4. Canning builds up home re-
serves.
8. We can afford to waste nothing.
SLOW ON SUGAR WHY?
Because
l. German submarines sunk sugar.
2. German submarines sunk sugar
boats.
8. Boats have been released to help
feed Belgium.
4. Germans have rendered useless
sugar beet factories Of Northern
France.
8. Our own crop Of sugar Is small
or than anticipated.
Are you = good provider" Mrs.
Housek eeper? Then full steam ahead
on cannicg. Never mind the shortage
Of sugar. Take care Of the fruit now
and the future will take care Of itself.
Who says you need sugar for can
ming? You don't!
SAVE SUGAR IN CANNING
Sugar Ia not needed as preserva-
tive II fruit il properly sterilized and
sealed. BY canning we can get along
without the use of heavy syrups aud
thus save sugar.
FRUIT JUICE
Fruit juices can he bottled without
sugar and used as fruit drinks, in
jelly deserts, pudding sauces and ice
creams.
Directions for making fruit juices:
Prepare fruit, cook until soft and
strain. Boil the strained juice for five
minutes and pour it into jars or glass
bottles that have been sterilized by
boiling for 10 minutes, filling the jars
to overlooking. Seal the jars imme-
diately. Stopper the bottles with
corks sterilized in the same manner
as the bottles, and make air tight
seal by dipping the cork and the lip
of the bottle into hot paraffin. When
sugar Is more plentiful, fruit juices
may be made into jelly.
FRUIT LEATHER
Use In place Of candy. Concentrate
fruit juices by boiling them over direct
heat, then by drying them in the top
Of . double boiler or in q moderate
oven. Dry the leather In thin sheets,
sprinkle granulated sugar over the
surface and roll like jelly roll, then
cut them across; or dry 1t In sheet
Of an inch thick, and cutitin cubes.
In either OF these forms the leather
makes = tempting CONNECTION. 1t
should be stored In air.tight contain
ers or In . dry place. Leather may
also be cooked up with water and
made into fruit Juice, or 1t may be
added to wstery fruits to help supply
sugar and pectin for making juices
and jellies.
feathers are also made from un-
sweetened or slightly sweetened fruit
pulp. Peach leather IL unsweetened
peach marmalade. dried In the oven.
sprinkled with sugar, rolled and cut.
DRIED FRUITS
Apples, peaches, cherries, prunea,
apricots. the dessert or sweet varieties
Of pears, black cap raspberrles, pur-
pie canes, In some cases black berries
and strawberries may be dried for
home use.
Fruits that are dried with the skins
on should be dipped by means OF a
wire basket or piece of cheese cloth
into solution Of lye made In the pro-
portion of one cupful Of concentrated
lye to four gallons of water. They
should then be rinsed two or three
times In clear water. The lye perfor-
ates the skins and thus facilitates
evaporation; moreover, 1t destroys
micro-organisms that might cause
spoilage.
Once the drying has been started, it
should be carried on continuously to
completion. generally with gradu-
ally increasing heat as more and
more water is lost.
Dried products must be stored In a
dry place to prevent the development
Of moulds and weevils. They must
be carefully protected from flies.
Most dried fruits can be stored In
glass jars, crooks, or tin boxes and
sealed. Dried apples may be stored
In heavy twilled cotton bags II they
are kept In 3 very dry place.
DRYING ON THE KITCHEN STOVE
A very slow oven may be used for
drying fruits and vegetables spread
on papers or on large platters or sheets
of metal. There Is danger Of scoroh-
ing the product II the fire Ia not care
fully controlled. The oven door
should be left slightly open to allow