Perth Amboy evening news., 1920-07-19
BY SISTER MARY.

80 49, -AN
The Department OF Agriculture has
Just issued a bulletin urging house
keepers to a all the fruit possible
without sugar IL necessary.
Canning without sugar is practical
the case of certain fruits. but the
oma who attempts it in the or
binary home kitchen, with the usual
domestic equipment. MUST keep the
following facts in mind IL she would
do SO successfully:
REMEMBER
Sugar is a preserva-
tive.
In eliminating sugar you
eliminate about fifty per
cent OF your surety Of sue
cess.
CONSEQUENTLY
To can successfully with
out sugar you must select
perfect fruit.
You must have perfectly
sterilized cans.
New and perfect rubbers.
AND
You must produce in each
sealed jar at least a ninety
eight per cent perfect vac
uum.
Choosing Your Fruit.
Utmost care must be taken in the
selection of fruit to be canned in this
way. Beware of over-ripeness-
Bacteria breed quickly and at the
first indication of speaking" or
%softening it is unsafe to attempt pre-
serving by this method. Every woman
has put up in the old days, fruit
that was just on the ~borderland of
being too ripe for use. We made our
buffers" jams. ct cetera, of this
class of produce, and with success.
But we used plenty of sugar at four
cents a pound. We cannot afordeto
use sugar at thirty cents a pound
with the old ~lavishness even II we
could secure II. So don't run risks
with other than perfect fruit.
Test Your Jars.
II you use the old-fashioned jar,
which is still the standby of most
housewives, be absolutely sure that
the grooves for the screw top are
perfect: mate your jars and lids be-
fore the rubbers are adjusted so thai
you are sure the lids will screw down
straight and quickly. All of US have
had the experience of a screw top lid
going on slightly crooked. though ap-
parently tight. DON'T TAKE
CHANCES OF THIS SORT IN
SUGARLESS CANNING. Also don't
forget that the time and trouble
taken in this matching up your jars
and lids will add to the speed oil
sealing, and SPEED IN SEALING
EACH JAR IS A REQUISITE IN
SUGARLESS CANNING.
Also be sure that the lids them
selves are perfect. Most screw top
1fdr-aH in fort shat q - Worth rrcfno
have an inner cap of white glass.
This cap must be perfectly tight. Test
each one with your fingers, and If II
shows the slightest degree Of loose
ness, discard the lid. There is air
under the loosened cap. and no way
OF earth-that 1 ever heard Of TO
get it out. And last. but not least.
DON'T try to use old rubbers (be-
ware of that economical trick o.
putting two old rubbers on a car
instead of one new one) and inspect
each carefully. d~iscarding any that
indicate the possibility of pin bubbles
in the rubber.
Actual Process.
The whole success of keeping fruit
without the aid of sugar as a pre-
sentative is to seal it in as perfect &
as possible. A perfect vac
uum cannot be produced outside a
laboratory, but a quick handed
woman with strong wrists a go
far toward producing air tight jars.
Here are the MUSTS:
The FRUIT must be BOILING
HOT.
CANS. LIDS and RUBBERS must
be STERILIZED.
Here is how l do il:
1 a only one jar at a time. Place
the empty can in hot water deep
enough to reach within an inch and
a half of the top of the can. The
rubber has already been put in place.
Next, fill the can with the boiling
fruit, using a can funnel so there is
no danger of splitting any on the out
side of the can and getting the rubber
wet. When the can is filed to with
in about a quarter of an inch of the
top. remove the funnel and carefully
finish filling the can with a spoon.
Next. screw the lid down as tight
as you al without lifting the jar