When cane sugar is heated in the presence of an acid,
it gradually changes into other forms of sugar having
much less sweetening power. One of these, glucose, has
only about 30 per cent. the sweetening power of pure
cane sugar.

All fruits contain more or less acid, and so all mix-
tures of fruit and sugar tend to lose some of their
sweetness in the process of cooking. On this account
it is much more economical to add the sugar after the
fruit is cooked, while this is, also, the only way in which
the full characteristic flavor of the fruit can be retained.
There is nothing to lose. A gain in the quality of the
preserves and a probable saving in cost are to be expected.

To put up fruits without sugar, simply prepare
them in the ordinary way; see that the jars are perfectly
clean, thoroughly scalded with boiling water, filled to the
top and left in them for a considerable time; boil the
rubbers and covers, and see that the rubbers are soft
and free from grooves or cracks; place the fruit in the
jars, fill with cold water, place them in a boiler filled
with cold water, heat to the boiling point. Berries will
do if removed when the boiling point is reached. Large
fruits, such as peaches, pears, plums, cherries and _ the
like, should get 20 to 30 minutes’ boiling. A board should
be placed at the bottom of the boiler to keep the jars
from the direct heat of the stove.

Fruit thus prepared will be found excellent for pies,
delicious for eating with cream, and generally superior
in every way. In properly air-tight jars or cans it
keeps quite as long.

If cans are used in place of glass jars the same care
must be taken that they are clean. This method of
canning is now made practicable by the use of a new
machine adapted for the home.

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