OCR Text |
Show THICK SYRUP UNNECESSARY IN' CANNING That sugar is higher in price than it has been hitherto is advanced by some as a reason for canniug either less fruit or nothingbut vegetables; but unless one intends to give up vioets altoji'tber there seems no oo reason for not using canned fruit on account of high priced sugar. There are few desserts that db not take from one-half to one cup of sug ar.. and no dessert is more healthful than fruit. It is not necessary to use such thick syrup as was used in the day of plenty. A 10 per cent syrup made of 1 part sugar and 9 parts water will make palatable any of the acid fruits. Such fruits as apples, pineapples and the like can lie canned without sugar. In fact, ordinary glu cose or corn syrup may be substitut ed for sugar in making the syrup. A palatable syrup is made by mixing 1-2 cup sugar , 1 cup glucose and S cups of water. ..It requires about 7 ounces of sugar for apint jar. One cup of sugar will make 10 cups of syrup. A pound of sugar will make 20 cups. This last amount will be sufficient for 20 pints of canned fruit. Where the 10 per cent syrup is used the cost of the sugar to can a pint ar Is 1 1-2 cents with sugar at 30 cents a pound It is not so expensive after all |