The Coconino sun., 1918-09-06
THE SUGAR SITUATION;
 HOW TO IMPROVE IT

| Fruit preserved for winter use af- lords a valuable addition to the diet. Our present shortage of sugar need not interfere with the fruit saving campaign. The following suggestions may prove helpful to Arizona house. wives and club members.
 Can Fruits Without Sugar.
 Directions: Have jars, jar covers and rubbers tested and sterilized. If the cold pack method is followed (Farmer's Bulletin 839) proceed as when sugar is used. When the fruit is packed in the jar, fill the jar with boiling hot water. Continue the pro- cessing as when sugar is used, but in- creasing time about one-third. (See page 15 Bulletin 839).
 If the open-kettle method is used, place the fruit in a preserving kettle with enough water to prevent scorch- ing. Simmer gently until the fruit is tender. Fill jars and seal. Fruit canned without sugar is excellent for pie filings, buildings, ices, sauces, salads and in making fruit punches.
 Can Fruit Juices Without Sugar.
 Directions-Any approved fruit jar may be used to contain the fruit juices or empty bottles as vinegar bot ties, grape juice bottles, etc, will serve. Be sure the containers are thoroughly cleaned and sterilized be- fore filling.
 Extract the fruit juice. Proceed for sterilizing in bottles as directed in Farmers Bulletin S39, page 21. (Note paragraph p. Omit syrup.
 If above method is not followed the juice may be heated to the boiling temperature in open kettle and jars or bottles filled immediately. If bot ties are used with this method the corks should be boiled 10 minutes and after pressing firmly into the mouth of the bottle, should be dipped in melt ed paraffin. Fruit juices canned with out sugar may be saved for jelly until sugar is more plentiful. They make pleasant additions in winter to gelatin dishes, pudding sauces, fruit drinks, sherbets and ices.
 Fruits can be dried, This requires no sugaI. (Farmer's Bul. 984.)
 Fruit Feather Requires No Sugar.
 Directions-Prepare fruit as for canning. Mash ripe fruit to a pulp and spread one inch on slightly oiled platters and dry on screened rack or in a screened porch. When the top is fairly dry slip silver knife under the bottom and turn it over. Dry thoroughly. Pack away in tight con- tainer that is lined with oiled paper. Place oiled paper between the layers of leather. Peaches, figs, apricots, and blue plums are especially good for feathers. Half and half peaches and figs make delicious leather. Fruit leather may be cut in cubes, rolled in powdered sugar and served instead of candy. It may be soaked in water and used for pies, short cakes, fruit rolls and buildings.
 Sugar Substitutes.
 Honey (see Farmers Bul. 653) can be used successfully for canning, but at the present price of honey it is in- advisable except when persons have a supply of honey that could be used otherwise.
 Directions-CANNING: Use 1-2 cup of honey and l cup of water to quart of fruit.
 If cold pack method is used fill the jars with fruit, add 1-2 of the water and process to within five minutes of the time required Remove jars from water bath. Add honey syrup, adjust covers and continue processing five minutes longer.
 If open kettle method is used cook the fruit and water until fruit is soft. Add honey. Cook five minutes and place in jars This will prevent hav- ing strong flavor. :.
 Preserves: For each quart of fruit use one cup of honey and one cup of water and 1-2 teaspoonful salt. For sour fruits use l 1-2 to 2 cups honey. Boil the water and honey and salt to a thick syrup. Add fruit and cook until thick. Seal in jars.
 CORN SYRUP is an excellent sub stitute for sugar as it lacks the strong flavor that honey gives to canned and preserved fruits.
 Canning: Use 1 cup corn syrup (white), 1-2 cup water, and one quart of fruit.
 Preserves: For each quart of fruit use l pint syrup and 1-2 cup water and 1-2 teaspoonful salt. Boil the water, salt and syrup until it spins a thread. Pour over the fruit and cook until thick. Seal in jars.
 Or pack the fruit in sterilized jars, fill with the thick syrup and process as directed in paragraph 2, page 22, Farmers Bull. 839.
 For Combining Sugar and White Corn Syrup.
 For rather thin syrup GAO per cent solid):
 Syrup A-Proportion: l cup corn syrup, 1 cup sugar, ? 2-3 cups water. For one gallon: 4 cups corn syrup, 4 cups sugar, 10 cups water. Syrup B-2 cups corn syrup, l cup sugar, 4 cups water. For one gallon: 5 cups corn syrup, 2 1-2 cups sugar, 9 3-4 cups water.
 Syrup C-Proportion: 3 cups corn syrup, 1 cup sugar, 1-3 cups water, | For one gallon: 1-2 cups corn syrup, 1 3-4 cups sugar, 1-3 cups water. For medium syrup (5O per cent solid):
 Syrup A-Proportion: 1 cup corn syrup, 1 cup sugar, 2-3 cups water.