Northern Wisconsin advertiser. [volume] (Wabeno, Wis.) 1898-1925, 1918-08-09
SAYS SAVE T.HE FRUIT
BUT STRETCH THE SUGAR
BY ABBY L. MARLATT
Home Economics Director

Home Economics Director
Wisconsin is working hard to make
the sugar supply extend to meet the
needs in the state. We are asked to
save all of the garden produce. The
following aids may help to meet the
situation:
I. Dry raspberries, apples, peaches.
! 2. Can fruit and fruit juices with
out sugar and use as little additional
water as possible. When opened for
use in the winter, add to the juice 1
cup of thin syrup, warm the fruit in
this and cool before serving.
3. If sugar is used, use limited
amount as indicated in the following
rations which have been found to be
satisfactory for sauces:
Syrup /. Sweet enough for sub-acid
fruits.
1 cup corn syrup (white)
II cups sugar
Il cups water
Syrup 2. Sweet enough for acid fruits.
/ cup sugar
cup corn syrup (white)
: cup water
Syrup 3. Sweet enough for sour fruit.
cup sugar
cup corn syrup (white)
8 cups water
4. For jellies, prepare juices as for
jellies, even up to the point of making
the second and third extractionssof the
pulp, covering the pnlp with fresh
water and simmering for Is minp tes
each time before straining. Bottle
this without sugar and sterilize by
the cold pack process. In the winter
make one jar into jelly as needed.
This will prevent the excessive drain
on the present sugar supply, and we
hope with the added boat program and
the beet sugar industry to have an in
creased supply of sugar when the new
harvest comes in the fall.
The usual rule for the addition of
water in extracting fruit juice is: ()
cup water to pound of soft fruit.
Heat this to boiling and cook, keeping
the juice below the boiling point and
simmer for 80 minutes before straining
into sterile jars. (2) Allow cups of
water to pound of hard fruit, eut
into small pieces. Simmer for 4t
minutes before straining
Jelly tests. Most fruits contain a
jelly making substance known as pectin
This is soIuable in boiling water. One
tablespoon of fruit juice may be sacri-
need for a test. To this tablespoon of
fruit juice, add an equal measure of
grain or wood alcohol (both are poi
SOM At the end of 80 minutes, the
pectin may separate into a jelly like
mass. If the pectin is in large Jumps,
measures of sugar should be used
for each 4 measures Of juice in jelly
making. II the psctin is in small parti-
cles, 1 measure of sugar should be used
for measures of juices in jelly MAX
ing. If the pectin has not separated
out, the juice cannot be used alone for
jellies, but must have added TO it other
fruit juices which contain pectin.
The Food Administrations has given
the following tatle as a guide if the
alcohol test cannot be made:
l. Grapes (partially ripe) Jelly made
from grape juice requires cup sugar
or cup sugar and / cup corn syrup to
each cup of juice may be substituted
for the sugar.
@ Currants: Jelly made from currant
juice requires : cup sugar or cup
sugar and k3 cup corn syrup to each
cup of juice may be substituted for the
sugar.
8. Raspberries: Jelly made from
raspberry juice requires from J to Z
cup sugar } or cup sugar and / cup
corn syrup may be substituted for the
sugar to each cup of the juice.
f. Blackberries: Jelly made from
black berry juice requires from J to {
cup or ! cup sugar and / nern
syrup to each cup of j
stituted for the sps
S. Tart Ar =