Evening Republican, Volume 18, Number 242, Rensselaer, Jasper County, 13 October 1914 — LITTLE SUGAR NEEDED [ARTICLE]

LITTLE SUGAR NEEDED

EXPERTS TELL OF THE NEW METHODS OF CANNING. Plain Water Instead of Sirup May Be Employed In the Process —Specialists Explain the Idea, as Worked Out. Marketing specialists of the department of agriculture who have been following the fruit situation call attention to the fact that in almost all wholesale markets peaches for canning and preserving are very bountiful and are being sold at prices advantageous for calming in spite of the Increased price of sugar. There Is no indication, however, that the price of sugar will fall materially during the present fruit season. It is estimated, though, that with peaches at their present prices the combination of peaches and sugar necessary for preserving will not make a prohibitive total cost. Moreover, there are suo cessful methods of canning fruit which call for much less sugar than that usually employed in this process by home preservers. The department recommends the following method of putting up peaches and apples without any sugar for those who find their local sugar prices prohibitive for canning: “If the price of sugar is prohibitive one may can peaches so that they will keep indefinitely by using plain water instead of syrup. The following recipe may be used: “Remove skins from peaches by immersing in boiling water for about one minute and then dipping in cold water. Pldce whole peaches In glass Jars or tins and fill jars with hot water. Place rubber and top in place and sterilize for 15 minutes In hot-water-bath outfits, 12 minutes in waterseal, ten minutes at five pounds of steam pressure or five minutes at ten pounds of steam pressure. "Of course the peaches when removed from the Jar will not taste so sweet as those canned In syrup. However, If sweetening is desired it may be added when the fruit is to be eaten. “This same method is good for canning with sirups containing varying amounts of sugar. .4 very thin sirup may he used if the housewife does not wish to dispense entirely with sugar. “Apples may also be canned (for apple sauce, pie filling, etc.) using plain water instead of a sugar syrup. Department specialists have repeatedly canned them by this method. In the case of apples, jars should be sterilized 16 minutes in hot-water-bath outfits, 12 minutes in water-seal, ten minutes under five pounds of steam and four minutes under ten pounds of steam.”