Wiarus. (Winona, Minn.) 1895-1919, 1918-07-30
H||Q|'|H|||I|'I TO PRESERVE
WITHOUT NJ n SUGAR 81
ERulTs SHOULD sE SAVED III.
sR,l1E /. or THE SUGAR
SHORTAGE.


The Federal Food. Administration
for Minnesota emphatically denies the
report that housewives should not put
up any ssffrlit. this year because ~ The
scarcity Of sugar. Il Uncle Sam is
going to have sufficient supplies for
his lighters and enough t., spare to
the Allies, every. housewife in America
who possibly can, must put up
enough for her family's, needs this
winter. /
The problem OF saving fruit with
out the use Of sugar may be solved in
several ways: "
Canning fruit in water.
Canning: fruit juices without sugar.
Canning fruit in fruit juice.
Canning fruit buffers without sugar.
Drying fruit.
Canning In Water.
(a) Open kettle: Gently simmer
the fruit in very little water, allowing
the water to e%yaporate as much as
possible. Fill sterilized cans with the
boiling hot fruit and seal. Do not ex-
poet the fruit to keep its shape. This
will make excellent pie filling.
.(b) Cold pack: Pack the fruit very
closely in the cans. Fill with water,
cover and steam from twenty to thirty
minutes, according to the hardness O:
the: fruit and the degree Of ripeness.
The skins will burst, and peeled fruit
will drop shreds to the bottom Of the
can, but the shape Will be kept.
=(c) Hot pack for small sour fruits
such as cherries: Pack the fruit
quickly in 4 hot jar. Fiji the jar At
once with boiling water. Clamp and
set quickly into a boiler or large pail
containing boiling water enough to
cover. Remove the boiler at once
from the; stove and let the jar. cool In
it, Success in this method depends
on promptness. The fruit will remain
unbroken.
Canning Fruit Juices Without Sugar.
Any fruit juice extracted for Jelly
may be canned without sugar by re-
heating to the boiling point, filling
sterilized jars and sealing. This juice
may be used for. lavoring sauces, tor
beverages or for jelly making. II
space. must be saved, the juice may be-
]evaporated to one-half its volume be-
fore canning. !: -
Fruit juices may be canned without
sugar now. There may be sugar later
for jelly making. If not, the juices
will keep till next season.
Canning Fruit--in~~Fru Juice
Any fruit sweet enough to be eaten
without. sugar may be canned IN its
own Juice. This gives q product Of
finer flavor than can be produced by
the use Of sugar syrups. Divide the
fruit into two equal parts, selecting
the best for. the canning, and leaving
the poorer for making the Juice. Elk.
tract the juice Is for jelly making and
can the fruit In It, using the cold pack
or open kettle method. The fruit will
stay whole and keep its shape. II
fruit is expensive, this juice may DO
poured off for jelly making before
using and. the fruit recooked in syrup.
Canning Fruit Butter Without Sugar.
Fruit which is small. or imperfect,
though in good condition, may be poor
III appearance ANOk VI SAC0AlCAL AevOA.
Such fruits, boiled till soft, rubbed
through: a PURGE sieve make a good
foundation for relishes and for cake
and pie filings. Pick the fruit oyer
carefully; cut large fruits, such as ap-
Plies, in pieces. Add as much water as
would be used in extracting juice Tor
jelly and simmer till fruit is tender.
Rub througeh.zia sieve to remove skins
and seeds Simmer the pulp in q shaF-3
low pan over hot water or directly
over the stove, Until it is as thick az
cake dough. II direct heat Is used
constant stirring will be necessary. Z.
Adjust rubbers to the preserving
can, fill it with the fruit butter, adj
just the cover but do not clamp: Boil
IS minutes in a closely covered steam
er. Clamp cover and invert jar.