The Bemidji daily pioneer. [volume] (Bemidji, Minn.) 1904-1971, 1918-07-27
HOW TO PRESERVE
WITHOUT SUGAR.
---------- sG-. "
FRUITS SHOULD BE SAVED IN
SPITE OF THE SUGAR
SHORTAGE. "
Preserves Needed for Future Food
Supply Sugar Not Necessary = =. Z
q to Preservation. =,

y Il Q0 H0U0IA rOOU AUm1ulBtrALlOu
TOR Minnesota emphatically denies the
report that housewives should not kput
up any fruit this year bsesuse offthe
scarcity Of sugar. II Utsle Sam is
going to have sufficient supplies for
his fighters and enough to- spare to
the Allies, every housewife In America
who possibly can, must put up"
enough for her family's needs this
winter. 45- +
4 The problem Of saving fruit with
out the use OF sugar may be solved IN
several ways: siI,. I: :z. $
Canning fruit in water.
Canning fruit juices without susar.
Canning fruit in fruit juice. r..
Canning fruit buffers without sugar.
! Drying fruit.
G II Canning In Water.
@ "a Open kettle: Gently simmer
the fruit in very little water, allowing
the water to evaporate as much as
possible. Fiji sterilized cans with the
boiling hot fruit and seal. Do notaex
pect the fruit to keep it's shape. This
will make excellent pie filling.
(b) Gold pack: Pack the fruit very
closely in the cans. Fill with water,
cover and steam from twenty to thirty
minutes, according to the hardness Of
the fruit and the degree Of r LESS.
The skins will burst, and peeled fruit
will drop shreds to the bottom Of tho
can, but the shape will be kept.
r(c) Hot pack for small sour fruits
such as cherries: Pack the fruit
quickly in, q hot jar. Fill the jar at
once with boiling water. Clamp. and
set quickly into 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 fiavoring sauces, for
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 Fruit Juice.
Any fruit sweet enough to be eaten
without sugar may be canned in its
own juice. This gives a 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 as for jelly making and
can the fruit in it, using the cold pack
or open kettle method. The fruit will
stay whole and keep it's shape. If
fruit is expensive, this Juice may be
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
in appearance but of excellent flavor.
Such fruits, boiled till soft, rubbed
through PURGE sieve make good
foundation for relishes and for cake
and pie filings. Pick the fruit over
carefully; cut large fruits, such as ap-
pies, in pieces. Add as much water as
would be used in extracting juice for
jelly and simmer till fruit is tender.
Rub through sieve to remove skins
and seeds. Simmer the pulp in shall
low pan over hot water or directly
over the stove, until it is as thick as
cake dough. If direct heat Is used
constant stirring will be necessary.
Adjust rubbers to the preserving
can, fill it with the fruit butter, ad-
just the cover but do not clamp. Boil
IL minutes in closely covered steam
or. Clamp cover and invert jar. 81.