The Wilmington morning star. [volume] (Wilmington, N.C.) 1909-1990, 1945-06-11
Nv MRS. MARY McALLISTER
N. C.. State College

1Ee 1910 IOOu supply 10 "
mount interest to every homemak-
ar as the demand on American
produced food is greater now than
ever before. We are told that there
will not be enough commercially
canned fruits and vegetables TO
meet civilian needs next winter.
To offset the scarcity of CONNER
cially canned foods, every nome
maker who has fresh fruits ana
vegetables available should have
as her goal to preserve what her
family will need at home.
This year home canning is one
of the nations most important war
time programs on the home front
and every North Carolina home
maker who can will participate
Fundamentally in this program
The homemaker should first
plan the amount of food she should
can at home to meet her family S
needs. The North Carolina canned
foods budget set up for SIX
months period calls for 80 quarts
of vegetables; "a quarts of fruits;
1c quarts of meat; l quart each OF
Jelly, k-aut, pickle, and relish;
quarts of preserves; 2 quarts OF
Jam; 10 pounds of dried vege-
tables; and 8 pounds OF DRIED
fruits for each person in the
family. In western North Caro-
Nina, where the growing season is
limited TO three or four months,
increase the above figures by one
half or more.
Foods are preserved by five dit
ferent methods. The first and most
popular is canning. All fruits and
tomatoes are preserved in boil
ing water bath Gamer. Meats and
all vegetables except tomatoes
must be preserved in a steam pres
sure Gamer.
Other methods of preserving are
the freezing of fruits, vegetables,
and meats; the drying OF the
fruits and vegetables; the brlning
of vegetables and meats; and the
storage of fall vegetables, fruits,
and cured meats.
There are seven points to be
constantly in mind in the home can
mig of fruits and vegetables: l.
Can only fresh food that is in tip
top condition. 2. Have food, jars,
and everything used in canning
thoroughly clean. 3. Work quickly
so as to can freshness. 4, Heat
food long enough and hot enough
to make bacteria and other organ
isms harmless. This will greatly
help in preventing food spoilage.
5. Follow up-to-date directions and
time tables, backed up by scientif-
ic research. 6. Make sure that jars
are sealed air tight, to keep spoil
age organisms outside containers.
7. Store food in a cool, dark, dry
place.
Home Gamers are interested and
concerned over the sugar available
for the canning Of fruits this year.
Sugar helps canned fruit hold
its flavor, color, and shape. Wa
ter, fruit juice, Or water mixed
with fruit juice may be used with
The sugar to make a syrup. Syrup
made with graduated sugar is
generally the most desirable sweet
ening for canned fruits. To make
syrup, boil sugar and water o.
Juice for 5 minutes. If scum forms
on top of syrup, remove it before
adding to fruit. About 3-4 to l cup
of sugar is usually allowed per
quart jar.
To make a thin syrup, add l cup
Of sugar to three cups of water
or juice; for moderately thin
syrup, add l cup of sugar to 2
cups Of water or juice; and TO- a
medium syrup, add cup of SUI
gar to cup of water or juice.
Under the new provisions, the
maximum amount of sugar al