The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1923-07-26
CANNING AND PRESERV-
ING TO ECONOMIZE SUGAR

| Sugar prOf1teers, who have beel
counting on the additional demant
for sugar during the preserving sea
son, confident that this will send VI
still higher the price of that alread,
costly commodity, are doomed tt
disappointment.
Mrs. America is too intelligent tt
boost" the price against her owl
interests in this manner. Not thai
she is going to abandon preserving
how economical preserving is and
how good and healthful are summer
Il fruits kept in this manner for winter
use. But she is going to use recipes
that call for little sugar or for nc
sugar at all. The recipes and sug.
gestions given on this page are going
to help her and are meant for that
| purpose.
The simple truth is that the
ole tendency in preserving dur
is the past few years has been to-
ward the use Of less and less sugar.
As one reads the old recipes, 1t is
quite evident that sugar was re-
garded altogether in the light of q
preservative. Some Of US can recall
that in the days of our childhood
| preserves and jams we're literally
| deadly sweet and what we should
now call canned fruit was so heavily
charged with sugar that, II kept for
any length Of time, it issued from
the syrup fairly crystallized.
Sterile Utensils Exclude Bacteria
This excessive use of sugar began
to be discarded when the discovery
was made of the bacteria which
cause fermentation. COincident with
this discovery came the invention of
the closed jars with their alright
screw tops and the realization that
such jars thoroly sterilized afforded
a protection to the canned fruit
which exceeded sugar in efficiency.
A little later came another discovery
which was that not only must the
finished product be protected, but
that the whole process of canning
and preserving should be carried on,
as far as possible, in thOrOly steril-
lied utensils. The general use of
enameled ware has met this need.
The smooth, porcelain-like surface
OF this ware not only can be perfectly
cleaned and sterlized, but fruit can
be cooked in it for any length of
time without danger of any deteriOr-
alton of quality or darkening in
color. Jams and compotes, for ex-
ample, need in any case long cook /
ing, and when, as now, economy in
sugar is an object, this Is especially
true.
Strawberries Open Preserving Season
Inc canning and preserving sea-
son may be said to open when straw
berries come in sufficient abundance
to be available for the purpose.
Canned strawberries are very de-
licious and ornamental as well. A
Danish recipe, which follows, will be
found most satisfactory. Take firm,
large berries and hull them. Allow
of a pound of sugar
to each pound of fruit. Arrange the
straw berries in layers of sugar and
berries in the enameled ware pre-
serving kettle. Cover the kettle and
let it stand all night.
The next morning put the pre-
serving kettle on the fire and bring
the berries slowly to the boiling
point and skim with an enameled !
ware skinner. Cook slowly exactly I
Is minutes. Take the kettle off the
fire cover with thin cloth and let it
stand twenty-four hours. Then heat 3,
again and skim. Cook exactly 10 ]
minutes. Take the kettle from the
ire and drain off the juice into
small enameled ware kettle and boil
hard for five minutes. Pack the
berries in glass jars, pour in the boil
ng juice and screw the tops of the
ars on Immediately. This recipe
sounds more troublesome than it
'eally is and the berries are so hand
ome and make such an addition to
,lain winter desserts that it is worth
he trouble.
However, the housewife, who is
,ent on doing her preserving this
ummer with the least expenditure
Il sugar, will be more interested in
making a strawberry and pineapple
ompote which will prove very popu- c
ar in the family circle. To four 9
oxes of picked over Strawberries
id shredded pineapple. Scald out 1
he enameled ware preserving kettle =
nd put in the strawberries, crush
ng them with large enameled ware
pooh. When all the crushed straw Z
erries are in the kettle, add the Z
hredded pineapple; put on the back :
( the stove and cook slowly until |
he greater part of the juice has been
ooked away and the jam has begun
} thicken.
Then add seeded raisins in the
roportion Of one cup of raisins to
1ree cups of strawberry and pine
pple mixture and cook again until
lie raisins are thoroly tender. Then
id one cup of sugar to four cups of L
lie mixture and let all cook again |.
ntil the jam is thick and smooth. Il
While this jam or compete can be Il
afely put away in jelly glasses, the L
saled jars are always just a bit Il
lfer. Il
berry Conserve Made Without h
Sugar Il
A very rich and delicious conserve u
an be made with cherries. The Il
ferries should be stoned and placed Z
an enameled ware preserving ket- e
e and cooked over slow fire until