The Brookings register. [volume] (Brookings, Brookings County, S.D.) 1903-1971, 1918-08-22
SAVE SUGAR
81 ); - i 3 !@1D
CANNING WITH MINIMUM SUGAR


The modern airtight 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, at Washington).
Fruits Without Sugar
l. Acid fruit juices can be neutral
lied with carbonate Of lime, sterilized,
bottled without sugar. bulletin $50,
page 81.
2. Fruit juice can be sterilized with
out sugar, bottled and used for jelly
making when sugar is more plentiful.
bulletins S39, page 81, and S53, page
49, Both of the above can be used
as beverages, favoring, in buildings,
and in ice cream.
3. Homemade apple syrup. (Bul-
letin S39, page 81, or Circular N. R.
23).
4. Every fruit can be completely
and successfully sterilized with boil
ing water by increasing time of cook
ing, that is processing. Sugar may
be added when served if desired.
bulletin S39, page 49,. Used in
salads, desserts, pie filling etc.
5. Fruit butters-a tart butter is
made without sugar. Sugar may be
added when served if desired. (Bul-
letin S53, page %, and Bulletin 900)
s. Drying of fruit will save sugar.
bulletin 9S4).
Fruits With Sugar
Pectin test. bulletin S53, p. 80.
l. Jelly-After cooling the cooked
fruit juice to temperature test
it to determine the amount of pectin
present. This test gives some idea
of the proper proportion of sugar to
Juice. Add l tablespoon, 95 per cent
grain alcohol to an equal volume Of
cooled fruit juice and shake gently.
Of denatured alcohol is used, remem-
Der it is poison.) The effect of the
alcohol is to bring together the pectin
in a jelly-like mass. If a large guam
tity of pectin is present, it will APP
peal in one mass or clot when poured
from the glass. This indicates that
equal quantities of sugar and juice
may be used. If the pectin does not
slip from the glass in n mass, less
sugar will be required.
The material used in this test should
be destroyed.
A fair proportion is q cups of
sugar to l cup Of juice. If the pectin
is thin and much separated, Il cup
of sugar allowed for each cup of juice
will be sufficient. BY employing this
test sugar can often be reduced; in
this case the jelly texture will be fine,
less rubbery, and the flavor better.
9. Preserved Fruits-The preserva-
ton of fruits without sugar is a COM
mon household practice and depends
upon accurate following of the method.
bulletin S39, p. 49,. Excess sugar
will frequently form crystals and i'm
pair the appearance and quality of
the product. A thin syrup made with
4 parts water to / part sugar may be
used for all fruits. If nor sugar
is desired it can be added at time of
use, either on the table or in general
cookery.
8. Jam and Marmalade-These re-
quire a larger amount of sugar than
canned fruits and are used for spec
ial rather than general purposes. If
made, use less sugar than half and
half and cook longer.
4. Sweet Pickle, Watermelon Rind
Pickle, Etc.-These require a large
amount of sugar on account OF the
presence of vinegar. Except for the
sugar, they have no more food value