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Show Canning without sugar By CAROLYN KURR WARDLE The canning season is upon us and many cooks are busily preserving summer's bounty for the winter. Sugar is used extensively in canning to retain the shape, texture, appearance ap-pearance and flavor of the fruit. However, the addition of sugar can also add unwanted calories and aggravate some health problems. If you are trying to reduce the sugar intake of your family; this summer try canning without sugar. Plain water or fruit juice are good substitutes for the sugar syrup. You can use commercially prepared juice or juice you extract from the fruit. To make your own juice, crush thoroughly ripe fruit. Heat over low heat to simmering. Strain through a clean cotton cloth and discard pulp. .Pour over fruit in jars. Hot or cold pack are both acceptable ac-ceptable methods to use in canning without sugar. However, hot pack is preferred because it is possible to get additional natural liquid and flavor from the fruit. For step-by-step canning procedures use a reliable canning guide. When processing take into account an altitude adjustment for any elevation 1,000 feet above sea level. The USU Cooperative Extension Ex-tension .Service is an excellent source to call when you have ' questions. Home canned fruits are certainly delicious. Make them more healthful by eliminating or at least reducing the sugar content. |