The Glasgow courier. [volume] (Glasgow, Mont.) 1913-current, 1920-08-13

SAVING SUGAR IN CAN.
MING AND PRESERVING
BY
Minna C. Denton, Assistant
Chief, Experimental Kitchen,
Office of Home Economics.

-
+" Office of Home Economies. .
Is it possible to can fruits uccess-
fully without sugar and, if so, what is
the best method, are questions asked
nowadays by many housewives in view
of the scarcity and high price of su-
gar. Sometimes fruits needed to make
the diet more platable and varied dur
ing the winter have gone to vast be-
cause sugar was not available for
canning when they were ripe. Such
waste can be prevented by canning
fruits in their own juices, by using
other sweeteners for part Of the SUI
gar, and by reducing the amount of
sugar ordinarily used. Canning fruits
by the addition of hot water instead
of hot syrups has been found to in
jure the flavor of the fruit.
1. CANNING
Can Fruits in Their Own Juices
Apples, somewhat under ripe,
g%ooseberries, b%lueberries, r~aspberries,
and other brries, and sweet varities of
plums and cherries may be canned in
their W 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 r canned with large
quantities of sugar or in a heavy
syrup. Any Of the following ways
may be used:
Method A.
This is an easy and simple method,
especially when handling soft, juicy
fruit, such as berries. Pack the
washed fruit into the jar as usual,
and without adding liquid of any
kind. Process for the usual period,
or perhaps a or 5 minutes longer. The
juice will cook out of the fruit during
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 very little.
When the fruit goes to pieces, drain
the juice through a jelly bag; bring
this juice to the boil; and use it in
stead of boiling sirup to fill the jars
in which the frmer fruit has been
packed. Then process the jars as in
Method A. If desired, the dripped
juice may be concentrated to make it
richer.
Method C.
Prepare fruit as usual, and without
adding any sugar, cook it in an or
binary pan or kettle, to a sauce of the
consistency desired for table use.
Have ready jars, lids, and rubbers
covered with boiling water. Remove
each jar as needed; pour in the boil
ing sauce, and seal at once. Do not
wipe or touch the inside of the jar or
lid.
This method is not so uniformly sue
cessful as is Method A, because it is
difficult to prevent bacteria and molds
from getting into the fruit and the
jars while they are being filled and
sealed. Many housewives, however,
can acid fruits this way.
Some fruits canned without sugar
absorb the sweetening more thorough
ly and evenly if reheated when the
sweetening is added. This is especial
ly true of very sour fruits or those in
large pieces.
Can fruits by substituting other
sweeteners for part of the granulat-
ed sugar.
Honey, maple strip, corn strip, mo-
lasses, malt sirup*, or other sirups
sold under various trade names, may
be substituted for part or all of the
graduated sugar ordinarily used in
canning. None of these sweeteners
will give exactly the same results as
does graduated sugar; on the other
mana, some OF them may prove quite
acceptable.
When using a sweetening agent
which you have never before tried, be-
gin by substituting only enough to
replace half of the sugar generally
used. That is, use " cup of granu-
lated sugar and II cup of other
sweetener for each cup of granulated
sugar called for by the original recipe.
The new malt sirups which will
o be placed on the market, are
superior to those made by the methods
originally used.
II. MAKING JELLY WITH LESS
SUGAR