The Lynden tribune. [volume] (Lynden, Wash.) 1908-current, 1918-08-01
SUGAR FOR CANNING
i LIMITED BY NEW RULE
Recipe Given For Putting Up Fruit
Without Using Any Sweetening
At All

Maximum canning with a mini
Wum use of sugar is advised by the
food administration for Washington
because of existing limitations in the
sugar supply. While urging house
With a minimum of sugar the food
ADMINISTRATION at the same time is
refusing to permit the making of jel-
lies, preserves, conserves and jams
Tor the reason that they require a
great deal more sugar than is used
in ordinary canning operations.
Canning permits may be obtain
ed at the City Drug Store.
zone cup OF sugar to the quart is
sufficient to develop the flavor Of any
fruit" says Mrs. Harriette Lyeette,
home demonstration agent for the
food administration. twenty-five
pounds of sugar is thus sufficient to
conserve $50 quarts of fruit, a cup
ply sufficient for the average family.
We must have fruits in this form to
Vegetables should in part take the
avoid nutritional diseases. Canned
place of fruit in the dict.
Because of the sugar situation l
advise that from this date preserves,
coaserves, jams and jellies can easi-
ly be dispensed with in the conserva-
tion program of the home. All homes
have doubtless already made suffi-
cient of such to meet any real need
such as the invalids or the aged. Be-
scause jellies and preserves require
cup of sugar to cup OF fruit, 1t
will be advisable for the Gamer to
eliminate luxuries and substitute
canned fruit, thereby using mini
mum of sugar"
Home Gamers are limited by the
food administration to 25 pounds of
sugar, and this amount can be pur-
chased only after signing a certifi-
cate that the sugar will be usod for
canning or preserving purposes only.
All fruits can be canned success
fully for future use for jelly making,
pie filling. salad purposes, ETC.. with
out the use of sugar by simply add
ing hot water instead of hot sirups.
1t has been found practicable also
with certain vegetables to substitute
salt for sugar in the canning process.
and then add other seasoning to
taste when serving.
In canning fruit without sugar,
can the product the day it is picked.
Gull, stem. seed, and clean fruit by
placing in strainer and pouring cold
water over it. Pack the product care
fully in hot glass jars or tin cans un-
til full Use tablespoon, wooden Ia
die, or table knife for packing pur-
poses. Pour boiling hot water over
the product in the hot jar. Place
rubbers and caps in position, not
tight. If using tin cans, seal COM
pletely. Place product in the sterl-
lizer, vat, or Gamer, and sterilize FOR
the length of time given below ac-
cording to the particular type OF out
fit used.
Hot water bath, homemade or COM
mercial, 80 minutes.
Difficulties in the operation OF hot
water bath canning outfits may De
avoided if the following rules are OBJ
served
% Support the jars on perfor-
ated platform sufficiently to permit
the circulation of water under and
around the jars.
(2) Have the water cover the tops
'of the jars by at least one inch.
go Count time as soon as the wa
ter begins to boil vigorously.
40 Remove the jars from the wa
ter and tighten the covers as soon US
the time is up.
LIQUID may be lost from the jars
during the sterilizing period II the
water in the Gamer does not cover
the tops Of the jars, If the covers 10
the lars are too loose, or II the
nlatform in the bottom CT the Gamer
does not permit the water TO cirou-
late underneath Towels, excelsior
newspapers, hay, and the like are un-
satisfactory for use in the bottoms oi
-water-bath outfits. Use a pertor-
ated platform.
After sterilizing remove the hiieo
containers. Seal jars; invert TO cooi
and test the joints. Wrap IN paper
to prevent bleaching and store IN a
dry. cool place. If tin cans are useu
II will be found advantageous to
plunge them into cold water imme-
diately after sterilization to COO
them quickly.
x,rxrr SuIrr OtSE WATER SUNDAY