Evening Republican, Volume 21, Number 168, Rensselaer, Jasper County, 2 August 1917 — CANNING FRUIT WITHOUT SUGAR [ARTICLE]

CANNING FRUIT WITHOUT SUGAR

Fruit for use in pie or salads or as stewed fruit can be put up or canned without the use of any sugar at all, according to the canning specialists of the government. They, therefore, advise those who, because of the high price of sugar, have been thinking of the amount* of fruit they put up, to can as much of their surplus as possible by the use of boiling water when sugar sirup is beyond their means. Any fruit, they say, may be successfully sterilized and retained their natural flavor, texture and color as well ns fruit put up in sirup. Fruit canned without sugar to be used for sauces or desserts must be sweetened. Can the product the same day it is picked. Cull, stem, or seed, and clean the fruit by placing it .in a strainer and pouring water over It until it is clean. Pack the product thoroughly In glass jars or tin cans until they are full; use the handle of a tablespoon, wooden ladle, or table knife for packing purposes. Pour over the fruit boiling water from a kettle, place rubbers and caps in position, partially seal if using glass jars, seal completely if using tin cans. Place the containers in a sterilizing vat such as a wash boiler with false bottom, or other receptacle improvised for the purpose. If using a hot-water bath outfit, process for 30 minutes; count time after the water has reached the boiling point; the water must cover the highest Jar in container. After sterilizing remove packs, seal glass Jars, wrap in paper to prevent bleaching and store In a dry, cool place. If you are canning in tin cans it will improve the product to plunge the cans quickly into cold water immediately after sterilization. When using a steam-pressure canner instead of the hot-water bath, sterilize for ten minutes with five pounds of steam pressure. Never allow the pressure to go over ten pounds.