Every evening, Wilmington daily commercial., 1918-08-17
Sugar Saving Sweets
Try New SyrupsTry Beet Sugar Syrup Caned Fruits
and Vegetables Will be Good Next Winter Will Jams
and Buffers.
U. S. Department of Agriculture.

Pack at once in hot, clean glass jars or
other containers.
Pour over the fruit the boiling hot
water,
Wipe around top of jar carefully with
clean cloth.
Place scaldcd rubber and cap in position
Partially tighten tops; seal tin cans
completely
Steriize for the length of time given
below, according To the particular type Of
outfit used IIot-water bath 30 minutes
water seal pa degrees, 20 minutes five
pounds steam pressure, IL minutes
Remove jars from canner; seal com
pletely
lnvert to test joints for pinholc leaks
Cool "a quickly as possible, avoiding
drafts
Label. wrap and store for winter use.
Use for pic filings, puddings. ices.
sauces, salads. and in the making of fruit
punches
SUGAR BEET STRUT
Wash sugar bccts thoroughly with
scrubbng brush
Cut of tops at lowest leaf scar
Pare; cut IN thin slices
Pour boiling water over heets To cover
allow to stand in closed containcr | hour
Strain off the Juice through cheese
cloth to separate II from the pulp
Put strained Juice in kettle; boil 70 q
sirIpy consistency; skim continuously.
Remove; pour Immediately into hot
stcrihzed containers
Process 10 minutes in boiling water
Remove from canncr; seal completely
Cool, label. store
Beet sirup is good for all purposes for
which other sirups or molasscS are used.
APPLE STRUT
Add ) ounces of powdered calcium car
Donate 10 : gallons Of apple cider or Julce
Boil the mixture IN kettle or vat
vigorously for five minutes
Pour the liquid into vessels, preferably
jars or pitchers.
Allow to stand six or eight hours or
until perfectly clear
Pour the clear liquid into a clean Pre-
serving kettle,
Add 10 liquid ono teaspoon Of calcium
carbonate; stir thoroughly
Boil rapidly 200 degrees } until bulk
is reduced onc-seventh Of original volume
II should have tho consistency Of maple
slrup when tested IN cold water
Pour into jars, pitchers. etc.
Cool very slowly.
Pour into fruit jars. cans, Jugs, or
kettles
Sterih7c for length Of time gwen below
according to outfit used Water bath. 10
minutes water seal 2I4 degrees. 10
minutes, five-pound steam pressure. $
minutes
Remove containers and tighten covers,
corks or cover
lnvcrt to cool and test joints
Store for winter use
L Sc on hot cakes in beverages and like
molaSScs for swcetenIng cookies and des-
serts.
FRUIT JUICES.
Sec that all cQuipmcni Is ready
Prepare fruits by cleaning steamuC etc
Heat slowly In an acid-proof kettle until
fruit is tender Before beginning to cook
berries, mash 4 little water may be
added If necessary Gu, hard fruits such
as apples. into pieces and add half rs much
water as fruits.
Place in damponed bag; press to re-
move all juices
Dram through closely-vovcn bag.
dampencd; do not press
Pour fruit Juice into hot iarS. or tin
cans.
Place scalded rubber and cap in po-
sItion
Partially tighten tops; seal tin cans
completely.
Sterilize 40 minutes at temperature
Of 165 degrees F. iSimmerIng1
Remove jars from canner; seal com
pletely
Invert to test joints for pinhole leaks.
Cool, label wrap. and store for winter
use.
I-se for favnrinr and heycra res