Albuquerque morning journal. [volume] (Albuquerque, N.M.) 1903-1926, 1920-07-26
Housewives May Can Fruits
in Own Juices, Use Less
Sugar or SWeetenerS
Serving Same End.

| RpDltC, Sblllt " iIaN ''iNNi
gooseberries, blueberries, raspber-
ries, and other berries, and SWEEP
varieties of plums and cherries may
/ be canned in their own juices. In
fact. the flavor of many of these
products, sweetened just before
using, is even finer and more like
that of the fresh fruit, than when
they are canned with large quaint
ties of sugar or in heavy sirup
Anv of the following ways may De
used:
Method A-This is an easy ana
simple method, especially when
handling soft, juicy fruit, such as
berries. Pack the washed run
into the jar as usual, and without
adding liquid of any kind. Process
for the usual period, or perhaps
four or five minutes longer The
Juice will cook out of the fruit dur
ing the processing period, and the
flavor will be richer than If water
or even strip be added.
Method B-Select the ripest OF
the fruits, clean and trim as usual,
cook slowly with no water added,
or at least with very little, Nhcn
the fruit goes to pieces, dram tne
Juice through jelly bag; bring inns
Juice to the boil, and use 1t instead
of boiling strip to fill the jars IN
which the firmer fruit is packed
Then process the jars as in method
A. If desired, the dripped juice
may be concentrated 10 make IL
richer.
Method C-Prepare fruit as us
ual., and without adding any sugar
cook it in an ordinary pan or ket-
tie, to a sauce of the conslstehcE
desired for table use. Have ready
lars. lids and rubbers covering WIN
boiling water. Remove each Jar as
needed: pour in the boiling sauce
and seal at once. DO not wipe or
touch the inside of the jar or lid
This method is not so uniformly
successful as Is method A, because
it is difficult to prevent baterlii
and moulds from getting into the
fruit and the jars while they are
being filled and sealed, Many
housewives, however, can acld
fruits successfully this way
Some fruits canned without Su-
gar absorb the sweetening more
thoroughly and evenly If reheateu
when the sweetening is added. rms
Is especially true of very sour
fruits or those in large pieces
Substituting Other SwcetencrS.
Honey, maple strip, corn sugar
Molasses, malt sirup, or other
sirup sold under various TRACE
names, NAV be substituted for part
or all of the graduated sugar OF
dinarily used in canning, None o'
these sweeteners Will give eXact'S
the same results as does granulated
sugar. on the other hand, some OF
them may prove quite acceptaple
When using a sweetening agen'
which you have never petore
tried, begin by substituting only
enough to replace half of the sugar
generally used. That Is, use one,
half cup of granulated sugar aho
one half cup of other sweetener 10,
each cup of granulated sugar ca'le'
for by the original recipe. ,,
The new malt sirups whieh WI
soon be placed on the market AZ
superior to those made by 'h'
methods originally used.
jelly With Less Sugar.
1 Use three-fourths cup OF
even one half cup of sugar per cul
of Juice instead of one cup OF sugar
THE resulting product Will not p'
so sweet, but you probably VIII W
surprised to find that you IKE i
better than the sweeter proouct
eeneciallv when you become use
to it. o,+
2. Substitute some other sweet
ener for half of the granuiate'
sugar called for in the origlnai re-
| cine. e. q. If the original recipe
|, alls for one cup of sugor, use one
half cup of graduated sugar ah'
G., e-half cup of cCIn sugar, ma
sirup. molasses, refiners sirup
maple sirup, or honey. some o
these sweetening asents nave
pronounced flavor of their own. /,
such cases use these sweetener'
only with fruits of distinctive nav
or such as grape. cranberry, plum
currant and loganberry'
3. If neither of these mellou.
moves desirable, fruit lulces n'a'
be canned unsweetened and mao'
irto SELL when sugar is availap'
y, some instances, the freshly mad'
ielIv is more delicious than 1t J!
fter il has been stored for severa
months This is especially true o
zinc Crane Jelly. which is likely u
denosit tartrate crystals atte
standing for some weeks.
Maxine preserves and Buffers.
Reduce the amount of gran
Mated sugar ordinarily used D.
| ono fifth to one-fourth and al
salt per cup of Jam or marmala d,
rhe salty taste disappears altet "