Show SUGAR NOT NEEDED USE 1301 BOILING LING WATER AS TUTE WHEN CANNING FRUIT experts of united states department of agriculture tell how saving in cost may be effected with good boort results result prepared by tho the united states depart ment of agriculture W from roin week weekly ly news newa letter fruit emit for use ue in it ples or salads or as stewed slewed fruit cart can be put up or canned without the use of any sugar nt at nil all according to the canning ofilio united states depart marit of agriculture they therefore advise those who because of the high price of sugar have been thinking ot of reducing the amount of fruit they put lip to t run can ns as much of their surplus as p or able by the use of boiling water when sugar Is beyond their means any fruit they say may bo be successfully sterilized and retained in the anek anck by simply adding boiling water instead of tho the hot the iho us use 0 of sugar augar of course Is desirable in the cu of all kinds of fruits and ini inanen ticen a better and ready sweetened et moreover most of the fruits fruita whon tanned canned la in water alone do not their natural flavor texture and color as aa well as fruit put pipit up in fruit canned without sugar to be used for sauces or desserts must be sweetened can the product the same day it la Is picked cull stem stein or seed and clean the fruit by placing it in a strainer and pouring water over it until it Is clem pack the product thoroughly in n gla glass gs jars jais or tin cans until they are full use the handle of a tablespoon boodon wo indio or table knife for pack inc purposes pour over the fruit boiling water from a kettle place rubbers tilt and caps in position partially sul s ul if using glass jars seat seal complete C I 1 it if using tin tilt cans pinco tho the containers tit in a sterilizing vat such as a wash aili boiler with false bottom or other receptacle improvised for the 1 impose if using a hot water bath outfit process for 30 minutes count time utter after the water lins has readied reached tit alio boiling point the water must cover the highest jar in the container cont niner after sterilizing remove packs seal glass jors wrap in paper to prevent bleaching and store stord in fit a dry cool place if you are canning in tin cans it w will ill improve tile the product to plunge the cans quickly into cold water immediately after when using a steam pressure canner instead of the hot water both bath so tor for ten tea minutes with fire fhe pounds of steam pressure neter neer allow the tha pressure to go over ten tea pounds |