The Ocala evening star. [volume] (Ocala, Fla.) 1895-1943, 1918-07-30
TO
FLORIDA WOMEN
On Saving Fruits Without Using
Sugar

On Saving Fruits Without Using
We publish the following at the re-
quest of Miss Agnes Ellen Harris,
one of Americas most useful wom-
en-:
.Guavas, pineapples, peaches, pears
and scuppernong grapes are now
available for canning in Florida.
Do not let any of these fruits be
wasted Ii you can't can or dry them,
take them to a liberty kitchen and
get some one to preserve them on
shares for you or sell them to some
one who will see that they are not
wasted. Use no sugar in saving these
fruits.
The food administration will prob
ably tell US later that we can use
sugar for preserving and then pre-
serves and jellies can be made. Now
the sugar situation is such that the
food administration asks US not to
use sugar for preserving fruits,
therefore, let no Florida housewife
use sugar for this purpose.
Do not make jelly now.
Bottle or can the juice. When there
is an abundance of sugar, the juice,
if properly put up, will make good
jelly.
DIR. Caldwell of the department of
agriculture says: "Many housewives
are apparently unaware that prac-
tically all fruits may be successfully
%hn nf
Such fruit preserves more of the
natural appearance and flavor than
does fruit put up in heavy syrup, is
fully as palatable and much more
easily digested, is in better condition
for use in cooking, and is available
for all purposes for which fruit can
ned in syrup could be used. A heavy
sugar syrup aids in a slight degree
in preventing the growth of the
yeasts and bacteria which causes
spoilage, but perfect sterilization
makes its use unnecessary.
Fruits may be canned without the
use of sugar by any method which
| the housewife is accustomed to use,
but in every case the following rules
| should be observed:
1. Fruit to be used for canning
should be firm, not over-ripe and
free from decay. Vegetables should
be young and tender. To attempt to
use very dirty, over-ripe or decayed
fruit, or old. tough vegetables is to
invite failure, since it is very difficult
! to sterilize such materials.
T. 4o.4aI Nv, VI
| ly filling with water, adjusting rub
bers, Tightening covers, inverting and
shaking.
3. Jars, covers, rubbers, spoons,
cups, funnel, and all utensils which
are used in canning must be placed
| in pan of cold water deep enough
to cover them, placed on the stove
and boiled for 20 minutes. Allow them
to remain in the hot water until
needed for use. This will prevent sub
sequent breakage and will insure per-
feet sterilization.
a. Rubbers should never be used
a second time.
5. The neck of the jar should new
er be wiped off before sealing. as the
4
terra or yeasts in the jar.
Can your guavas in tin or glass
without sugar. Process guavas can
ned without sugar minutes longer
than when canning with sugar. In
stead of making guava jelly now,
prepare the guava juice just as you
would in making jelly then put the
strained juice is sterilized bottles or
glass jars or tin cans and seal. If
using bottles, put sterilized shoppers
in the bottles lightly, set bottles in
rack in water bath and process at
the simmering point for 80 minutes;
remove from the water bath, put
| shoppers in tightly and when cool dip
the shoppers in melted paraffin or
sealing wax for depth of one inch. =
/ Guava juice may be prepared and
canned in glass jars following the
same instructions for sterilizing and
processing as you would in canning
the fruit. The juice may be kept in
tin cans following the same instruc-
lions as for canning guavas in tin.
Both the LeConte and Keifer pears
may be canned without sugar. The
time of processing depends on the
size and ripeness of the pears.
Many women in North Florida
have erected home made driers and
pears are being dried daily. Home
made driers are most inexpensively
constructed.
Pineapples may be canned with wa
ter following the same instructions
as followed in canning with sugar
using water instead of syrup and pro-
cessing an extra 5 minutes.
Grapes may be canned with water
but the best method of saving grapes
is to can the grapejuice. The SOUP
pernong grapejuice is most excellent.
The following are instructions:
Select sound ripe grapes, crush
and heat slowly to about $50 deg. F.,
simmering point. (The flavor of these
jices is finer when they are sterilized