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Show 1 : Sister Mary's Kitchen i he department t agriculture has Just Issued a bulletin urging houie-keepers houie-keepers to can all the fruit possible without sugar if necessary Canning without sugar is practical in the case of certain fruits, but tho ! woman who yt.empts it In the ord-narj ord-narj liome kitchen, with the usual do-mestic do-mestic equipment, must keep the foi-; foi-; lowing tacts In mind it she would do I so successf ully htEMEMBBR Sugar i.- a preservative. In eliminating sugar you eliminate elimi-nate about iu per cent of your sureij oi success. ( iNSHQCENTLY To can huccesfu!l without sugar you must select perfect I: ult. i OU must have perfectly Bterl-i Bterl-i lized cans NOW and perfect rubbers. AND osi must produce in each sealed jar at least a sa per cent perfect vacuum. i. BOOSING YOl K Mil II. Utmost care must bo taken in the selection oi liuit to bo canned in this wa L.ew.iie of Ovdr-'ripehesS, Buc-terifl Buc-terifl breed quldkly and at the fiist Indication ol spooking" or softening ii is unsafe to at i nipt preserving by this method. Every woman bus put up." in tho old days, fruit that was Just on the borderland of btlng too ripe for uuo. We nuide our ' butlers," j.i n is. ett ol this class of produce, and with success. But we used plenty of sugar at 4 cents a pound We cannot lallord to use sugar at 30 cents a pound with the old lavishness even if wo could secure it So don't run risks with other than perfect fruit. 1 I ST Vol It ,T Alts. If you use the old-fashioned Jar, which is still the standby of most housewives, be absolutely sure that the grooves for the screw top are perfect, mate your Jars situl luls oetoro the rubbers ure adjusted so that you are siir the lids will screw down straight and quickly. All of us have had the experience of n screw lot lid going on alightlj cropked, though apparently tight. Don't take chances of this sort In sugarless canning. Also don't forget for-get that the time and trouble taken in this matching up of youi Jars anil lids will add to the speed Of sealing, and speed In sealing each Jar la a requisite in sugarless canning Also be sure that the lids themselves them-selves are perfect. Most screw top lids all, In fact, that are worth using have an Inner cap of white glass. This cup must be perfCCtlj tight. Teat each one with your fingers, and if It shows the slightest degree of looseness, discard dis-card the lid. There Is air under the loosened cap. and no way on earth that 1 ever heard of to get It out. And last, but not least, don't try to use old rubbers (bewure of that economical econ-omical trick of patting two old rubbers rub-bers on a can instead of one new one) and Inspect eai h carefully, discarding any that indicate the possibility of pin bubbles In the rubber Tl h PHI I CESS. The.whoIi succasi of keeping fruit witlirmt the old of sugar as a preservative preserva-tive is to seal it m as perfect a vacuum as possible. A perfect vacuum cannot be produced outside a laboratory, but a quick handed wom- aii with strong wrists can go far to-waid to-waid producing an tight jus I Here aie the musts: I The fruit must be ooillng hot. Cans, lids and rubbers must be sterilized. j Here is how I do II 1 can Only one jar at a time. Place 'the empty cun in hot water dec' IcnoUgh to reach within an inch and a 'half of the top of the can. The rubber i has already been put in placet Next, till the can with the boiling fruit, using a can funnel so theie is no dun-gui dun-gui of spilling any on the outride of iino cap and getting the rubber wet. Wneh the can Is filled to v ituin about a djuurti r of an Inch of the top, remove re-move the funnel and carefully nnlsh filling the an with a' spoon Next, screw the lid down us tlgnt .is you can without lifting the Jur out of the hot 'water When you have dune tni. lilt 'out the Jar with a Jar litter, niont ; pb k it up by the partially tightened jtcpj protect your hands with towels, and twist the top down iw lightly ;t-s Ijosslble. Allow the jars to stand up-I up-I right until cool enough to hanale with the bare hands, then stand on their heads In some place where ihey may remain without paving to be moved for 2 4 hours. Inspect each jar before storing In the fi uli closet, it any show bubbles, open and recun. There will be a slight unfilled spuce in the Jar due to the contraction of the contents during the process of cooling. ELtSIJEei' LNNED. Semi-tart berries that grow on bushes (strawberries arc not in this class) arc me easiest iruils to can without sugar. 1 always put up a good man) elderberries, huckleberries and blueberries tor pies and puddings. 1 never put sugar in these ab the time of I canning, and 1 have never lost a Jar. lOf course, 1 do not attempt to serve this typo of fruit as a sauce, and con-j scquontl it Is afways recooked with sugar, thus bringing out the flavor. Blackberries, raspberries und grapes to be used for pies and puddings can be put up In this way, too, also goose- I berries and currants. LIGI11 SIRUPS. Cherries come under the class of; j fruits discussed above. Thoy can be canned with a fair degree of safety I without sugar, and can be mads palatable pal-atable at Che time of using by ihc addition ad-dition of the sweet then, but most of the larger fruits cannot be put up with any great degree of success without at least a light sirup. Besides the preservative value of sugar, in the cose of peaches, plums, pears and quinces, it must be remembered remem-bered that it takes much less BUgUI to adequately sweeten cooked fruit In' its first heated condition than after It has cooled. Also fruit canned in I sugar oven a very light sirup has the advantage of standing In the sirup and thoroughly absorbing all the sweetness. A "light sirup" is made in the pro-' portion of one cup of sugar to a quart Ol fruit. . Thero Is no trick or mystery about canning. Luck has nothing to do with It The process Is perfectly simple sim-ple and definite. Accuracy and care assure success. -MAKV |