New Iberia enterprise and independent observer. (New Iberia, La.) 1902-1944, 1918-07-27
SUGAR NEWS.

ter position than her war part
ners, until the beet sugar croI
comes in or until domestic cane
sugar industry is properly nur
tured. Cuba is the main source Of
supply for the entire group OF ma
tions, and there are not enough
ships to spare for the Cuban run
Sugar ration will probably con.
tinue meager while the war lasts
Improvement in shipping condi-
tions would relieve the strain. but
it is safest to continue counting
only upon the sugar in sight.
This can be made to do by co-ope-
rating completely in the Food Ad-
1inistration's distribution and
classification plan. The house
holder is in honor bound to ration
khe family on the basis Of three
pounds per person per month.
If there are fruit and vegetables
which can be conserved by pre-
serving and canning, the govern
ment is willing to allow sugar for
the purpose. Even then the gov
eminent expects that there will
not be any waste of sugar instead
of a waste of perishables. Patri-
0tism is counted upon to stimu-
late the skill and resourcefulness
of the loyal women. and many of
them will reward the trust by de.
wishing and practicing methods in
which sugar will be negligible
quantity. F~'-l" h~a-r~,
California makes one of the
first contributions to the cause by
publishing directions for sugarless
canning and bottling Of fruits and
fruit juices. In the case Of fruit
so processed, sugar may be added
at the time Of consumption, if
sweetening is found compulsory.
It will be sweet enough for most
tastes without drawing upon the
sugar bowl. The ordinary meth
DDS of home canning. either the
hot or the cold pack. are en-
ployed If the cold method IS
chosen. the fruit should be washed,
peeled, pitted or cored as needed,
and packd in tight, clean Scalded |
cams or Jars. Water is then
added. boiling in the case Of cans,
and as hot as possible if jars are
utilized. Scalded caps or covers
and rubbers are then put in place
loosely. and the filled can heated
in a vessel of boiling water for
from twenty to forty minutes. An
ordinary wash biler, equipped
with wire screen or wooden
grating on which to place the jars,
is suitable for the purpose. The
boiler should contain enough
water to rise about half way up
the sides Of the jars. While still /
at the boiling temperature the jars
are removed. sealed. and placed to
cool, lying horizontally or upside
down. For the shot pack" the
prepared fruit is placed in a large
pot on the stove, with little
water to prevent burning. After
cooling until the fruit is tender
and some of the juice has exuded,
It is poured into the cans and
heated jars by means of a perfo-
rated or wire ladle and a wide
funnel. Sufficient juice from the
pot is then added just to cover
The fruit, and the containers
sealed. The latter are then
heated to the boiling point for
shout twenty minutes. The juice
remaining in the pot should be
nsed instead of water for the pre-
urinary preparation of second
batch. With some fruits there
will be an excess of juice. This
IAN be used in the canning Of
toher kinds Of fruit or for MAX
ing blended jams, marmalades or
jellies. Where there is not
juice to cover the fruit
placed in the jars. hot water will
answer. The ripper the fruit. pro-
viding it is sound, the more sugar,
|lavor and nutriment it contains.
The theory Of the idea is that SUI
gar is for the purpose Of preserv-
ing fruit. not to flavor it.
England has had much success
with sugarless preserving
method sailed pulping. 1t is
quite proud of this triumph. which
= L 4 l