Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1918-06-17
SUGAR ARRIVES
i, HERE SATURDAY
Whole salers Receive Several Tar
loads of Product for Tri-City
City Distribution.
SUFFICIENT FOR CANNING
estimation Here l. Not SO Serious
as Many Think Food Ad-
ministratOr Says.

Wholesalers Saturday received
several carloads OF sugar, making
it possible for all grocers to be
supplied" NJ o. GTiswold. county
food administrator said today
The sugar situation in Rock Is
land is not as serious as many
think" he continued. Although
the product is scarce, ! believe
dealers have plenty to supply all
with sufficient amount to do their
canning and preserving
Several of the Rock Island deal
ers reported recently that their
supply of sugar was entirely eX-
hausted This was caused by the
fact that the wholesalers were out.
They have been supplied now and
are ready to distribute il TO the re
tailers
Many Of the local grOcers secure
their entire supply of sugar from
Out-of-town wholesalers. These are
/ the ones who are without a supply.
i is claimed A sufficient supply
Of sugar is being furnished to the
tri-city wholesalers, Mr.. Griswold
claims
The United States food admins
tration has advised Mr. GriswOld
on the proper methods for canning
fruit without the use of sugar.
Without Sugar.
The instructions as furnished Nj
Griswold are appended:
All fruits can be canned sue
cessfully for jelly making, pie fill
ing. salad purposes. etc. without
the use Of sugar by simply adding
hot water instead Of the hot syr-
ups. II has been found practicable
and if the following directions are
followed fruit Will keep just as Wei
as it would with the use Of sugar
In canning fruit without sugar
can the product the day it is picked,
otherwise il will not keep, as after
il starts to sour il will continue
and nothing viii stop the fermenta-
ton but hot sugar syrup.
SteriIize 80 Minutes.
Gull. stem. seed and clean fruit
by placing in a strainer and pour
ing cold water over it, cherries OF
course cannot be washed after pit
ting but should he washed before.
Pack fruits carefully in hot glass
Jars until full, use tablespoon
wooden ladle or table knife for
packing purpose, pour boiling hot
water over the fruit in the hot ta-.
Place rubbers and caps in position
but not tight. Place jar in ster-
iiizer which NAV be a wash boiler.
tin pail, milk can or wash tub but
should be provided with a well
fitting cover and a false bottom or
lifting platform Of wood or metal.
The latter are TO support jars or
cans TO prevent them from coming
in direct contact with the heat and
also permit a free circulation OF
water and steam around and under
the containers. They are best made
of wood Stats or woven wire screen
of one-fourth inch mesh Fruit
should be left IN steriIizer for just
80 minutes by the clock with the
water boiling vigorously all the
time Water should cover the jar
about one inch while boiling, other
wise juice viii he lost from boil
ing out Of Jar
Remove the Jars from the water
and seal AZ once, use good ruhbers
and be sure that can is tight Some
turn can upside down TO test the
tOint but If caps are not good this
is z bad practice and will cause
cap 10 rust. as the caps We now
get are not made Of zinc as they
we're before the war
Next, wrap in paper, mark and
store in q cool place"