Evening star., 1942-04-23
Sugar-Saving Recipe!
Sought 10 Provide
For Home Canning
Housewives in Nearby
Counties Fear Drastic
Cut Under Rotionine

While rationing of sugar for home
canning to 5 pounds per person per
year has caused housewives Of near
by Maryland counties to fear a dras-
tic cut In home food preservation,
several Offices of the Agriculture De-
partnent are working on ways to
cut down the use of sugar in canned
goods, 1t was learned today.
Many housewives, one county
home demonstration agent reported,
believe the rationing order means S
pounds per household. However, a
spokesman at the Office of Price
Administration, which recently made
the allotment order, said undoubt-
edly the ruling meant pounds per
person.
Home Gamers in this area, how
ever, win be able to get only one
pound of their five-pound allowance
during May and June, since Mary
land, Virginia and the District are
included among the so-called scar
city areas" of the country. They'll
have to wait until July at least to
buy the other four pounds.
The allowances for canning will
be in addition to the regular allot-
ments to individual consumers un-
der the sugar-rationing program.
100 Pounds Used.
Miss Ethel M. Regan, home dem
onstration agent for Prince Georges
County, said most families that do
canning use at least 100 pounds of
sugar.
A canning budget, published by
the University of Maryland extern
sion service for Maryland families
and prepared by Miss Margaret
McPheeters, nutrition specialist, lists
eight catagories of food for canning.
OF these, only two catagories-jellies
and preserves, and pickles and rel
ishes-absolutely require sugar.
A check made at a homemakers'
club in Prince Georges County re-
vealed that most of the members
put up 200 or 800 quarts of fruit
yearly, Miss Regan said. The house
wives estimated that under the new
rationing order only 13 quarts of
peaches or cherries could be canned.
Possible without Sugar.
Miss McPheeters said, however,
that fruit can be canned without
sugar, or by using honey. A revised
publication of the Agriculture De-
partment, Home Canning of Fruits,
Vegetables and Meats" has this to
say on canning fruits without sugar
Sugar may be added or not as
desired. The shape, color
and flavor of the fruits are retained
better when some sugar is added.
Juicy fruits. such as berries, cher
ries, currants and plums, should be
canned in their own juices when
sugar is omitted. >"
The Bureau of Home Economics
of the department includes these
methods of reducing the use of sugar
in canning: ID Save sugar from
the regular allowance, ~ use only
enough Sirup in canning TO make
fruit palatable, 81 honey or corn
sirup may be substituted for half
the sugar without affecting the fruit
flavor. t4) Sweeter fruits can be
canned in their own juices, (5) in
the case Of jams. jellieS, preserves
used as a preservative and to give
and marmalades, in which sugar is
consistency, three parts of sugar to
four parts of fruit can be used in
stead of an equal weight Of fruit and
sugar, and honey can be used to
replace half the sugar, and 90 in
preserves, corn sirup can replace
half the sugar.
Reports Women's Groups Upset.
The bureau warned that 1t is not
practicable to make jellies entirely
without sugar and that in jams.
jeilies and marmalsdes corn sirup
can replace only one-fourth the
sugar.
In Montgomery County, Miss
Edythe NJ. Turner, home demonstra-
ton agent. said the people of her
area count on jam pretty heavily" Z"
Plans are being made for drying
vegetables and fruits as another
sugar-savtng step. 1t was said.