The public ledger. [volume] (Maysville, Ky.) 1913-1968, 1918-07-31
TWENTY-FIVE
POUNDS OF SUGAR
is NOW The LIMIT
Preserve Your Fruits without Su.
gar Is Gist of All Canning
Regulations.

Preserve your fruits without SUI
gar, or with as little as possible; wait
until next winter for your sweetening,
when 1t may be more plentiful
This is the gist of all canning regu-
lations put into effect recently by
Fred M. Sackett, Federal Food Ad-
ministrator for Kentucky The new
regulations are National in scope and
the restrictions do not fall with any
greater severity on the people of Ken
lucky than upon the residents of other
States.
The day when women could go into
the stores and get twenty-five pounds
Of sugar simply by repeating the mag
ical word, canning" and the later
day when they could secure the same
amount by visiting the County Food
Administrators, have passed. Like
wise it is now strictly against the
rules ~Eor any one who has received
as much as twenty-five pounds to get
any more for canning purposes at all,
Twenty-Five pounds is the maximum
limit which any family may procure
for the entire season. Administra-
tors have been, instructed to question
closely every applicant and hold them
all to fifteen pounds, if possible, I'm
der no circumstances can any person
who has secured twenty-five pounds
get any more at all.
Experts of the Food Administration
who are among the leading scientists
and the most successful housekeepers,
make the announcement that the
wholesale use of sugar in canning and
preserving is not justified. Many
fruits can be preserved without any
sugar at all and others can be put
up with very small amount. House
keepers are asked to accommodate
themselves to the existing situation
and get along with the minimum
amount.
The United States Department of
Agriculture has recently issued a set
of canning bulletins. In them it is
shown that acid fruit juices can be
neutralized with carbonate of lime,
sterilized and bottled without sugar
Fruit juice can be sterilized without
sugar bottled and used for making
jelly later on when sugar is more
plentiful Every fruit can be COM
pletely and successfully sterilized
with boiling water by increasing the
time of cooking. Such fruits, which
are excellent for salads, deserts and
pie filling, may be sweetencd when
served if desired and if the sugar is
available.
The housewife has been requested
to omit making sweet pickles and
watermelon rind pickles this year. En-
cept for the sugar, they have no more
food value than pickles. and the use
of sugar in making them does not in
crease the nations food supply, but
simply panders to the appetite of the
maker.
There are three good ways in which
food can be put up without the use of
sugar. Vegetables require no sugar.
1t is not at all necessary to use sugar
in canning corn and tomatoes. BotE
fruits and vegetables may be dried,
and this process, of course, requires
no sugar, Fresh fruits such as ap-
pies, winter pears and ounces may be
stored, and this, of course, saves SUI
gar.
The Food Administration makes the
very frank announcement that the
people of many states, including Ken
lucky, have been careless in the ac-
QUESTION of sugar for canning pur-
poses. Many persons have secured
twenty-five pounds when they should
have known they could not use that
amount. Some have obtained twenty
five pounds at one store and repeated
the process at other places. Many
others have proceeded on the theory
that so long as the sugar was used for
canning purposes 1t was perfectly pa
triotic to pander to the sweet tooth
and use as much sugar as desired.
The new canning regulations are de-
signed to limit all such abuses.
Canning certificates are no longer
procurable except upon application
direct to the County Food Admins
traitors. Most of the Administrators
put the applicant under oath. All of
them keep a record. Those who "re-
peat" can be dealt with nromntly