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Show KEEP CAXXIXG, SUGAR OR XO SUGAR "Keep canning, sugar or no sugar," say specialists of the United States Department of Agriculture. Jf you can't get enough sugar for home canning can-ning put up your fruit without it. The products will keep splendidlr until a time when more sugar is available avail-able or until a sugar substitute program pro-gram has been worked out. Fruits put up in this way are excellent for pie-filling and salads and may be used in desserts, puddings, ices anil punches. In canning fruit without sugar, can the product the day it is picked. Cull, stem, seed, and clean -fruit by placing in strainer and pouring colli water over it. Pack the product carefully in hot glass jars or tin cans until full. Use a tablespoon, wooden wood-en ladle, or table knife for packing purposes. Pour boiling hot water over itlie product fn the hot jar. Place rubbers and caps in position, not tight. If using tin cans, seal completely. Place in the sterilizer vat, or canner, and sterilize for the length of time given below according accord-ing to the pai-ticuhu- type o outfit used : Minutes. Ilot-woter i'.r.th. hoiner.ioile nr commercial p,o AVatrr h- '!, 214 di'irrocs o " pouiU -M'lai pro-sure j o 10 pounils siea:n pr(suri 10 Afirr stcrili;:i;r;- remove the filled contai'.-.er)--. Srai jars: invert to cool and test, ih" joia!,;. -'rap in paper to prevent Ideaehin-; anl siore ia a dry, cool piacm if n cans are used 11 will ! e I'ound a d va nl a.aimus to nlunre tnem ii,n re!il water immediately im-mediately af.er steriii. :.ti,m to coed tiieai i:;iicl;ly. |