Willmar tribune. [volume] (Willmar, Minn.) 1895-1931, 1918-07-24
HOW TO PRESERVE
WITHOUT SUGAR
FRUITS SHOULD BE SAVED IN
SPITE OF THE SUGAR
SHORTAGE.
Preserves Needed for Future Food
Supply-sugar Not Necessary
70 Preservation.

The Federal Food Administration
for Minnesota emphatically denies the
report that housewives should not put
up any fruit this year because of the
scarcity of sugar. II Uncle 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.
The problem of saving fruit with
out the use of sugar may be solved in
several ways:
Canning fruit in water.
Canning fruit juices without sugar.
Canning fruit in fruit juice.
Canning fruit buffers without sugar.
Drying fruit.
Canning IN Water.
(a) Open kettle: Gently simmer
the fruit in very little water, allowing
the water to evaporate as much as
possible. Fill sterilized cans with the
boiling hot fruit and seal. Do not ex-
pect the fruit to keep its shape. This
will make excellent pie filling.
90 Cold 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 ripeness.
The skins will burst, and peeled fruit
will drop shreds to the bottom of the
can, but the shape will be kept.
(0o HIT noak for III on11r fx11ifo
such as cherries: Pack the fruit
quickly in hot jar. Fill the jar at
once with boiling water: Clamp and
set quickly into boiler or large pail
containing boiling water enough te
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, filing
sterilized jars and sealing. This Juice
may be used for flavoring sauces, for
beverages or for jelly making. II
space must be saved, the juice may be
evaporated to one-half it's volume b.
fore canning.
Fruit juices may be canned without
sugar now. There may be sugar later
for jelly making. II 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 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 1t, using the cold pack
or open kettle method. The fruit will
stay whole and keep its shape. II
fruit is expensive, this Juice may be
poured of 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 a PURGE sieve make a 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 a 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 al
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
10 minutes in closely covered steam
or. Clamp cover and invert jar.