Berries 50 30

Windfall oranges--sliced 22 15

Windfall oranges--whole 35 22


CANNING WITHOUT SUGAR

Though all instructions indicate that sugar is necessary for the
canning of all kinds of fruits, it is not necessary for their proper
sterilization and preservation. Any fruit may be successfully
sterilized by simply adding boiling water instead of the hot sirup. It
is a well-known fact, however, that most fruits canned in water will
not retain so well their natural flavor, texture and color as fruit
canned in sirup. When the product is to be used for pies, salads, and
so on it is not necessary to can in sirup. When fruits canned in water
are to be used for sauces, the products should be sweetened before
use. In many instances it requires more sugar to sweeten a sauce after
canning than it does when the product is canned in the hot sirup.

However, during the World War we had a good chance to test the fruits
which we canned without sugar, when that commodity was scarce and, in
fact, impossible to get in very large quantities. We used our fruits
just as they were and considered them very good. This all goes to show
that we can easily adjust ourselves to prevailing conditions. In
canning without the sugar sirup, you would follow these directions:

Cull, stem or seed, and clean fruit by placing in a strainer and