The Farmington times., 1918-08-23
-J77U u U00@-J

Maximum canning with minimum
sugar should be the slogan Of the pa
triotic Missouri woman this summer.
Every bit of fruit or vegetables stored,
canned or dried by the housekeeper
for winter use means labor, food, fuel
and shipping space released for Uncle
Sam. The Government will reQui-
sition for the soldiers and allies at
least Is to rs per cent of the COM
mercial pack, doubtless more; 80
those women who want to be certain
of having enough fruits and vege-
tables to serve their families next
winter should put up enough for
their own use Fruits and vegetables
are body regulators and we need them
every day If we are to keep in good
condition.
The recent sinking by submarines
of FIVE steamers with a total loss OF
10000 tons Of sugar, the fact that our
own sugar crop and that from the
countries near us did not come up to
expectations, means there is tenn
porary shortage of sugar. How does
this sugar shortage affect the canning
season. The housekeeper who knows
her job will not be disturbed by any
lack of sugar, nor will her zeal for
canning be diminished. We are as
sured that as our ship building pro-
gram is fulfilled and ships are re-
leased to bring sugar into this country
from a distance wo shall have more
sugar. To help the present situation,
housekeepers may can their fruits
without any sugar and add the sugar
next winter as the fruit is served.
This uncooked canned fruit may even
be cooked with a large amount Of su.
gar and made into preserves during
the winter.
viii Keep Without Sugar.
Properly canned fruits will keep
just as well whether sugar has been
added or not. Preserves and Jellies
have enough sugar added to them to
keep them from spelling, but the
amount OF sugar added to canned fruit
is SO small that 1t does not affect the
keeping qualities.
Canned fruit keeps because the
fruit and jar have been boiled, thus
killing any bacteria that are on them,
and the fruit is sealed In an air-tight
jar SO no more bacteria can get in.
The rules for successful canning are
the same whether sugar Is added or
not, namely:
/. Use new rubber rings with
enough rubber In them so the ring
will stretch without breaking,
Q. Use jar that will seal air tight.
This can be tested by seeing II the
jar leaks when water is added. the
rubber and top adjusted, the jar in
verted and shaken.
3. Use clean jars, sterilized by be-
ing placed in cold water which Is
brought to the boil and boiled ten
minutes.
II the fruit is canned by the old.
fashioned open-kettle method, air
bubbles must be removed by inserting
the handle of spoon or knife into the
filled jar and the jar must be filled
to overflowing so that no air will be
left in the jar. 1t is not the air, how
ever, which causes the fruit to spoil,
but the bacteria which may be in the
air. Fruits canned by the cold pack
method will keep even though there
is an air space in the jar of canned
fruit, because the bacteria in that air
space have been killed during the
sterilization of the jar of fruit in the
boiling water The only difference in
canning with sugar and without sugar
is that water is used In place OF
syrup, and the fruit is sterilized a
little longer. For cold pack canning
sterilize ten minutes longer than the