Forest City press. (Forest City, Potter County, D.T. [S.D.]) 1883-19??, 1918-08-29
Official
Food NeWs
lssusd BY
Federal Food Administra-
ton for South Dakota,
c. N. HERRe,o, Administrator.
LESS SUGAR NEEDED FOR CAN.
MING.
N. HERREio, Administrator.

With the canning season on much
heated discussion 10 heard in the local
kitchens regarding the most effective
methods Of putting up" the winter
supply Of jelliss, fruits. vegetables,
etc.
A careful perusal Of food admins
tration bulletins brings out two points
which 1T first seem incompatible. and
which are difficult for the average
housewife to reconcile. namely. %
To can everything in sight. (2) to do
it with very little sugar. The average
housewife uses . lot of sugar in put
ting up her preserved fruits and to be
confronted by two such government
requests is so d~iscouraging that many
Of them have decided to put up less
than the usual amount. This attitude
il wrong and to a certain extent un-
patriotic, for as a matter Of fact the
natural sugar which fruits contain
ought to be Conserved. since 1t may in
the future serve In no small measure
to tide over some acute crisis.
Tho much mooted question now
arises as to what influence sugar has
on the keeping quality Of fruit pre-
served. Housewives. as a rule, do not
believe preserves will keep we'll with
out a considerable quantity Of sugar,
and In many cases the combined eff
forts Of the department of agriculture,
the home economics department and
the marked successes Of the more
p%rogressive housewives are not suf-
6cisnt to break down this prejudice.
It 10 . we'll known fact that care
lsssly made preserves Will keep long
or II put up With sugar than they will
without. But Be that ~ It may, sue
cess in preserving any perishable
product consists In Killing all the
germs and spores therein, and II the
process y adequate to accomplish this
It makes no particle Of difference
whether sugar be present OF not. The
preserves will keep.
In the case Of berries and most
fruits these germs and spores are
killed at a temperature Of about $50
degrees Fahrenheit, or in other words
SO degrees below the boiling point of
water.
To those who doubt the keeping
properties OF fruit preserves put up
without sugar the experience Of the
White canning factory may prove IL
l~uminating, and the fact that after
sampling the pack tho Reid Murdoch
company we're anxious to obtain the
entire output shows the excellence Of
the product. Tho total pack OF this
company val hold FOR some months
and at tho time Of shipment the per-
csntage Of swells (spoiled cans) was
about 20 in 10000, o. one-tenth Of 1
per cent. In ill ~ these swells
were found to have occurred in cans
which we're defective, or in which the
soldering wa mper1ectly done. Fur
thermore, % nothing but praise has
ever come to the ears Of the company
regarding it, pack, II is q safe assump-
ton that the consumers were pleased
with the product. To . thinking per-
son such evidence must Of necessity
be conclusiv0.
Last, but BY no means least. an
ironical pessimist suggests that, after
aii, preserved fruits r not regarded
81 the general public - technical ex-
perimsnts In organic chemistry, but
q . pleasing and wholesome form Of
diet which should be palatable to the
taste @ we'll @ stable In keeping
qualities. There are three answers to
this question suficisutly comprehen.
sivs to bs effective in the present
sugar crisis. The hrst - that when
using tho preserves tof cooking the
sugar may be. added when needed.
helping to tide over the emergency.
Also IN the aSine manner they may
DO talqp fron the shelves - required,
coohsd agaiA with sugar. and placed.
on the table with the same result.
Second. In . mistaken effort 70 insure
keeping qualities n the preserves 30
much sugar IL usually added that the
favor Of the fruit 10 impaired and
the result u less paiatable than II
less hAs bsen used. Third, Our first
duty L. 70 keep our boys abroad Mt.
|. and sugar 10 the quickest acting good
samulant that Il Known. They need .
let nsrs Of it than Va do. and they
must have It.
: ONE asoon. pLGAsE. :