Monroe City Democrat. (Monroe City, Mo.) 1888-1919, 1918-08-09
OW TO USE CORN SYRUP AS A SUB,
BY MISS ESSIE M. HEYLE

Maximum canning with minimum
sugar should be the slogan Of the pa
tr.Ctic Missouri woman this summer
Z; c.y bit of fruit OF vegetables stored
canned or dried by the housekeepei
tol WI. to: use means labor, food. fue
end Shipping space released for Uncle
Sun, The Government will rccui.
s'tion for the soldiers and Allies al
east Is to 25 per cent Of the com
merctal pack, doubtless more; sc
thase women who want to be certain
Of having enough fruits and vege
tables to serve their families next
winter should put up enough for
their own use Fruits and vegetables
are body regulators and we need them
condition
The recent sinking by submarines
of FIVE steamers with total loss of
1900 tons of sugar, the fact that our
own sugar crop and that from. the
countries near us did not come up to
expectations, means there is a tenn
porary shortage Of sugar, How does
this sugar shortage affec, the canning
season2 The housekeeper who knows
her job will not be disturbed by any
lack of sugar, nor will her zeal for
canning be diminished. We are as.
sured that as our ship building pro-
gram is fulfilled and ships are re-
leased to bring sugar into this country
from a distance, we shall have more
sugar To help the present situation.
housekeepers may can their fruits
without any sugar and add the sugar
next winter as the fruit is served,
This uncooked canned fruit may even
be cooked with a large amount Of su.
gar and made into preserves during
tho winter.
VIII Keep Without Sugar.
Properly canned fruits viii keep
Just rs well whether sugar has been
added or not. Preserves and 3ellies
have enough sugar added to them to
keep them from spelling. but the
amount OF sugar added to canned fruit
is so small that 1t does not affect the
keeping qualities.
Canned fruit keeps because the
fruit and jar have been boiled, thus
killing any bacteria that are on them,
and the fruit is sealed In an alright
jar SO no more bacteria can get In.
The rules for successful canning are
the same whether sugar is added or
not. namely:
L Use new rubber rings with
enough rubber In them SO the ring
will stretch without breaking.
2 Use jar that will seal air tight.
This can be tested by seeing If the
jar leaks when water is added, the
rubber and top adjusted, the jar in
Terted and shaken
! Use clean jars, sterilized by be-
ing placed in cold water which is
brought to the boil and boiled ten
minutes
II the fruit Is canned by the old.
fashioned open kettle method, air
bubbles must be removed by inserting
the handle of a spoon or knife into the
filed jar, and the jar must be filed
to overlooking so that no air will be
left in the jar. 1t is not the air, how
ever, which causes the fruit to spoil,
but the bacteria which may be in the
air. Fruits canned by the cold pack
method will keep even though there
is an air space in the jar of canned
fruit because the bacteria in that air
space have been killed during the
sterilization of the jar of fruit in the
boiling water. The only difference in
canning with sugar and without sugar
is that water is used in place of
syrup, and the fruit is steri4ized a
little longer. For cold pack canning
sterilize ten minutes longer than the