Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1918-07-24
SAVE SUGAR.

Food Administration Gives Diree-
lions for Sugarless Canning.
Because OF further curtallment OF the
supply of sugar allotted to Maine for July,
the food administration urges Maine
housewives to use every possible effort to
do their canning and preserving without
the use Of sugar.
The following directions in regard to
canning without sugar, may be carried
out successfully il carefully followed:
!. Select sound, fresh fruit.
?. Clean with cold water and prepare,
that is, stem or seed fruit.
3. Heat in covered dish at low temper
ature until juice runs Cheating may be
done on back OF stove or in oven, guard
ing against heating too quickly and burn
ing).
Pack product in hot jars with rubbers
in position.
Put hot covers in position and par
TALLY seal. with glass. top jars do not
press down wire clAmp.l
Place on rack in boiling water bath
with water at least one inch over top of
jar. "a wash boiler with wooden rack in
bottom will serve for bath.)
7 Boil thirty (sO) minutes.
Remove jars from bath and complete
ly seal.
9 Air cool GUARD against strong drafts
l. bel ano store in dark place.
All soft fruit such as straw berries, rasp-
berries, blsckberries, blueberries, crsn-
berries, currants, gooseberries, plums, and
cherries may be canned by this method,
the sweetening being added before serv-
1 ing.
| Delicious jams and buffers can be made
I by adding TO the berries one third their
weight in sugar. Have part OF the berries
ripe and part under-ripe. Cook rapidly
/ until the product fakes of the side of the
spoon instead OF coming off in drops. Put
jam into pint or half pint jars, seal and
cook or process, at temperature just below
| boiling point for twenty minutes in hot
water bath outfit such as is used in can
ming. Jams made by this method are
! considered by many preferable to jams
where more sugar is used, as the product
has more nstoral flavor Jams made
with this proportion OF sugar must be
Sc sled as usual products are sealed. II
such jams were put into jelly glasses they
would ferment, since there is not sufficient
sugar to act as preservstive.
Corn syrup may be used in place of
sugar in canning, but it must be remem-
bered that it gives a modified favor to
products. 1t is more satisfactory when
combined with strong favored fruit, such
as pineapple, than when combined with
berries. II corn syrup is used in canning
il is more satisfactory to combine with it
a small amount OF SUGAR. cup OF syrup,
cup of water ana x cup OF sugar boiled
together make syrap which may be used
satisfactorily in canning berries.
Brown sugar or honey may be used in
place of white graduated sugar in max
ing syrups for canning, bot il must be re-
membered that they will impart slightly
different favor TO the product than that
obtained by the use OF cane sugar.
, II syrups are used in canning berries By
the cold pack method, the following pro-
portions are satisfactory;
one part sugar to one part water.
One part brown sugar to one part water
One part honey to one part water.
One part corn syrup, one-third part
sugar to one part water.
Berries may be canned satisfactorily
without the use Of any sugar. sugar being
added to the product before it is served.