Elko independent. [volume] (Elko, Nev.) 1915-current, 1918-07-12
MAXIMUM CANNING.
ON MINIMUM SUGAR.

The loss of sugar and sugar ships |
by German submarines, a shorter crop
than was anticipated. and the transfer
Of $4,000 tons of shipping allotted to
other purposes in order to meet the
requirements for Belgian relief have
: caused the sugar situation again to
become serious. Sugar now available
| for home canning must be sold only in
accordance kith the instructions of
the local representative OF the federal
food administration. In order to as
sist in making the amount of sugar
which is allowed go as far as possible
the food administration is issuing this
leaflet, Maximum Canning with Min
imum Sugar The numbered refer
ences therein arc to the farmers bull
letins issued by the United States de-
partment of agriculture, which may
be obtained fam that departm en-.
! II is hoped that with the aid of this
leaflet and the fGrmers' bulletin Il
may be possible for a household 20
use even less rhcn its allowance OF
sugar in canning and preserving, with
out reducing its home canning pro-
gram.
The modern air-tight container and
the development OF scientific canning
methods in the home have done away
with the absolute necessity OF using
: sugar as a preservative.
= (Note-All references given are to
! the farmers bulletins Issued by the
United States Department OF Agricul-
ture which may be secured from that
department)
4 Fruits A-without Sugar
l. Acid fruits can be neutralized
: with carbonate OF lime. sterilized. bot
l tied without sugar. (Bulletin s5S. D.
d So
2. Fruit Juice can be sterilized
without sugar. bottled and used for
jelly making when sugar is more
plentiful. bulletins S39. p. 81 and
s53. p. 1S) (Both of the above can be
, used as beverages. flavoring, IN pud
dings, and in ice creamy
3. Home made syrup. (BulletiI
I 839 p. 81 or Circular N. r. 23.)
4. Every fruit can be completely
l. and successfully sterilzed without
d boiling by increasing time OF cooking
= that IS. processing. Sugar may be ad
ded when served II desired. (Bulletin
S39 p 15)
> Used in salads, desserts, pie filling
etc.
5. Fruit Buffers. A tart butter is
u made without sugar. Sugar may be
u added when served II desired. (Bulle'
i tin S53. D. 2s and Bulletin 9OO)
6. Drying OF Fruit. Will save
3 sugar. bulletin 9S4.)
3. With Sugar
i Pectin test. (Bulletin S53, D. 3S)
l. Jelly. After cooling the cooked
fruit Juice to room temperature test
D it to determine the amount of pectiI
e present. This test gives some ideg
of the proper proportion of sugar tC
juice. Add tablespoon 95 per cen
'e grain alcohol TO an equal volume o.
u cooled fruit Juice and shake gently
Uf denatured alcohol is used remem
IL ber It is poison) The effect OF tn,
'e alcohol is to bring together the pectiI
~ in jellylinke mass. II large quar-
tity of pectin Is present, 1t will appea
1T in one mass or cIot when poured froT
the glass. This indicates that equa
~ quantities Of sugar and Juice may b
iB used. II the pectin does not slip fror
~ the glass In one mass, less sugar viii
20 be required.
Is The material used in this tes
- should be destroyed.
~ A fair proportion is three-fourth
cups OF sugar to 1 cup Of juice.
the pectin is thin and much separated
a u cup of sugar allowed for each Gu
lie of juice will be sufficient. BY en-
II. ploying this test, sugar can often b
ct reduced; in this case the jelly tie,
We ture will be fine, less rubbery, an
N. the flavor better.
,rt 2. Preserved Fruits. The prese
yation of fruits without sugar is
w common household practice and d'
ch pends upon accurate following of th
method (seo ki) Excess sugar wi
1; frequently form crystals and imDa
er. the appearance and quality Of the pr'
10; duct. A thin syrup made with fou
II; parts water to one part sugar may b
Il: used for all fruits. II more sugar
Inc desired Il can be added at time
use, either on the table or in genert
- cookery.
3. Jam and Marmalade These r
ia auire a larger amount OF sugar tina
ars canned fruits and are used for specl
FOL, rather than general purposes. II mao
ing use less sugar than half and hal
the and cook longer.
ur. 4. Sweet Pickle, WatermelC
an RhInd, etc. These require a larI
yss amount OF sugar on account OF u
md presence OF vinegar. Except for q
,he sugar. they have no more food val'