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Show Housewives Have More Problems Eomemakers Face Ca nning , Season Under Sugar Ration According to Miss Parrish, County Food Preservation Agent, homemakers face their third canning can-ning season under sugar rationing. ration-ing. Many have adjusted their ' methods and receipes to it so successfully suc-cessfully that improved quality of canning fruit has resulted. In no instance should quality nor quantty of fruit canned suffer as a result of the sugar rationing program. Many homemakors are resorting to the use of substitutes as sugar ration stretchers. Satisfactory results re-sults may be obtained, if the following fol-lowing suggestions are observed. Corn Syrup: For sweetness, two cups of I white corn sirup are equal to a- bout one cup of cane or beet sugar. Sirups add water as well as their own characteristic flavor to food. This flavor may improve l the flavor of some fruits, while i with others it might smother the I delicate flavor of some fruit. When using corn sirup, add it, together with the sugar to the water in making the sirup you wish. For best results, sirup should never replace more than half the sugar required in any recipe. In making preserves, corn sirup may be substituted for as much as half of the sugar. But in jellies, jams and marmalades, corn sirup can replace only of the sugar. Since sirups contain water, a slightly longer cooking period will be necessary. Honey: Honey is at least as sweet, volume vol-ume by volume, as dry cane or beet sugar, one cup of honey being be-ing equivalent in sweetness to one cup of sugar. Because honey burns at a temperature much below be-low that of sugar, it should be added near the end of the cooking cook-ing period of jams or marmalades. marma-lades. When using it to replace sugar for the caning of fresh fruits, use no more than one part honey to three or four parts sugar. Other Sweetners: Brown sugar, maple sirup or molasses are not recon. mended as sugar substitutes in heme canning. can-ning. ... Saccharin: Saccnann is an artificial sweetening sweet-ening agent. It has no preservative preserva-tive effect and no food value. Saccharin is sweet only in dilutions dilu-tions below one part to 10,000. If more concentrated, it becomes bitter. It also has an objectionable objection-able after taste for many people. Saccharin has about 500 times the sweetening power of cane or beet sugar, weight for weight. One-fourth grain of saccharin has roughly the sweetening power of one teaspoon of sugar. If you felt that you must use saccharin for sweetening caned lruits or canned or bottled fruit puices, add it just before serving the product. Fooods sweetened with saccharin, including fruit juices, become bitter upon standing. It is advisable not to use more than five grains in 24 hours as larger amounts may cause digestive disturbances. |