Mansfield mirror. (Mansfield, Wright County, Mo.) 1908-1957, 1919-01-09
-77 90 C

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 = Aousekeeper
for winter use means -, food, fuel
and shipping space +, & for Uncle
Sam. The Government will reQui-
sition for the s-,d!ers and allies at
least Is to Is per cot of the com.
nercial pack, doubtless more: SO
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 " use. Fruits and vegetables
are body regulators and we need them
every day If we are to keep in good
condil'o III.
The recent sinking by submarines
Of Ave steamers with . total loss OF
1000 tons Of sugar, the fact that our
own sugar crop and that from the
counties near us did 10 come up Ia
expec atoms, means there !s a tenn
porary shortage Of sugar. How does
this SUGAR shortage affect the canning
season. The h~ousekeeper who knows
her job will not be disturbed by any
lack OF sugar, nor will her zeal for
canning be diminished. We are as
cured that as our ship building pro-
gram is fulfilled and ships are re-
leased TO bring sugar into this country
F-,,. n igrs.,na va. phutN hoyl mira
sugar. To help the present situation,
housekeepeys may can their fruits
without any sugar and add the sugar
next winter az the fruit Is served.
This unlocked 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 we'll whether sugar has beer
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 hat 1t does not affect the
keeping qualities.
Canned fruit keeps because the
fruit a-l jar have been boiled, thus
killing any bacteria that are on them,
and the fruit is sealed in an alright
jar so 10 more bactarla can get in.
nhe rules for successful canning are
tho same whether sugar is added or
mt rgnplV.
l. Use new rubber rings with
enough rubber M them so the ring
will stretch Without breaking.
2. Use a jar that will seal air tight.
This can be tested by seeing II the
jar leaks wien water Is added. the
rubber and top adjusted, the jar in.
verified and shaken.
8. Use clean jars. sterilized by be.
ing placed in cold water which Is
brought to the boil and boiled ten
minutes.
IL the fruit is canned by the old
fashioned ~open.kettle method, air
bubbles must be removed by inserting
the handle Of a spoon or knife into the
filed Jar and the jar must be filled
to overlooking 81 that no air will be
left In the jar. II is not the air, how.
ever, which cause 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