Jasper County Democrat, Volume 20, Number 25, Rensselaer, Jasper County, 23 June 1917 — CAN FRUIT WITHOUT SUGAR [ARTICLE]

CAN FRUIT WITHOUT SUGAR

Washington, D. C.> June 22.- — 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 department. .They, therefore, advise those who, because of the ’high price of sugar, have been thinking of reducing the amount of fruit they put to can las much of their surplus as posI sible by the use of boiling (Water when sugar sirup is beyond their | means. Any fruit, they say. may be successfully sterilized and retained in the pack by simply addling boiling water instead of the hot Isfrup. The use of sugar, of course, lis desirable in the canning of all j kinds of fruits and makes a better I and. product. Morelover. most of the fruits when canned in water alone do not retain their natural flavor, texture land color as well as fruit put up jin sirup. Fruit canned without ( Sugar to be used for sauces or des[serts must be sweetened. Directions for canning fruits ’without sirup: 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 ar£ 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 thirty 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 rarer to prevent bleaching and store in a dry, cool place. If you are canning in tin efins -t 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