(c) Other s^Yeeteners, such as corn sirup, glucose, honey, maple sirup, molasses, and sorghum may be used in place of part or all of the sugar in canning. Molasses and sorghum give a characteristic flavor and are best used with very acid fruits. In the above proportions other sweeteners take the place of 75 per cent of the sugar. (d) Fruit may be canned with the addition of only as much sugar as would be used were it served fresh. Mix and allow to stand to draw out juice. Pack in can, using juice to cover. METHOD OF DEVELOl'ING LABORATORY WORK. Where laboratory facilities are not available for class work this lesson may be given as a demonstration by the teacher. One hard fruit, such as apples or pears, and one soft fruit, such as berries, may be canned. Suggest the possibility of canning such fruits as green apple sauce, baked peaches, apples or pears, rhubarb sauce or baked rhu1)arb by precooking and then sterilizing by the can-cooked method. Where sufficient laboratory equipment is available the lesson should be used as a class practice. It might be well to put into the hands of each member of the class a copy of either of the bulletins named in (5) and have the work done according to the directions contained in the bulletin. Different students or groups of students should use the methods suggested in (6) and compare the products as to flavor and texture. In class practice in canning, carefulness, cleanliness, and speed should be emphasized. If the students prefer they may be allowed to bring from home any fruit which they wish canned, use this in the class practice, and take the finished product home. In this case all materials as well as jars, rubbers, and lids will be furnished by the students. Supplementary home work may be assigned to the students by requiring them to can a jar of fruit at home and bring it to class for display and criticism. Opportunity should be given at this time for discussing any difficulties that arise in the home canning and for suggesting ways of solving these difficulties. Lessox 2. The Canning of Vegetables. AIM. To encourage the increased houie canning of vegetables from the standpoint of value in the diet, econouiy and conservation, and to give methods by which home canning of vegetables may be done success- fully. USE AND PREPARATION OF FOOD. 173 POINTS TO BE BROUGHT OUT. 1. The amount of Acgetables canned at home is smaller tlian that of fruit, and people rel}^ more on the commercial products. Home- canned vegetables are frequently superior in flavor and quality and are less expensive than the commercial article. 2. It is estimated that the average family needs daily a can of fruit or vegetables or the equivalent in fresh fruits and vegetables for the sake of health and variety of diet. Canning makes it possible for every family to have the necessary amount of vegetables during the months when fresh vegetables are high in price or are not obtain- able. 3. Special emphasis should be laid on canning the perishable vege- tables, such as greens, asparagus, green beans, etc. It is not neces- sary or economical to can such vegetables as turnips or cabbage which can be otherwise stored and used fresh.

AI-modernized reading of the original text

(c) Other sweeteners, such as corn sirup, glucose, honey, maple sirup, molasses, and sorghum may be used in place of part or all of the sugar in canning. Molasses and sorghum give a characteristic flavor and are best used with very acid fruits. In the above proportions other sweeteners take the place of 75 per cent of the sugar. (d) Fruit may be canned with the addition of only as much sugar as would be used were it served fresh. Mix and allow to stand to draw out juice. Pack in can, using juice to cover. Where laboratory facilities are not available for class work this lesson may be given as a demonstration by the teacher. One hard fruit, such as apples or pears, and one soft fruit, such as berries, may be canned. Suggest the possibility of canning such fruits as green apple sauce, baked peaches, apples or pears, rhubarb sauce or baked rhubarb by precooking and then sterilizing by the can-cooked method. Where sufficient laboratory equipment is available the lesson should be used as a class practice. It might be well to put into the hands of each member of the class a copy of either of the bulletins named in (5) and have the work done according to the directions contained in the bulletin. Different students or groups of students should use the methods suggested in (6) and compare the products as to flavor and texture. In class practice in canning, carefulness, cleanliness, and speed should be emphasized. If the students prefer they may be allowed to bring from home any fruit which they wish canned, use this in the class practice, and take the finished product home. In this case all materials as well as jars, rubbers, and lids will be furnished by the students. Supplementary home work may be assigned to the students by requiring them to can a jar of fruit at home and bring it to class for display and criticism. Opportunity should be given at this time for discussing any difficulties that arise in the home canning and for suggesting ways of solving these difficulties. Lessox 2. The Canning of Vegetables. AIM. To encourage the increased houie canning of vegetables from the standpoint of value in the diet, econouiy and conservation, and to give methods by which home canning of vegetables may be done successfully. 1. The amount of Acgetables canned at home is smaller tlian that of fruit, and people rel}^ more on the commercial products. Homecanned vegetables are frequently superior in flavor and quality and are less expensive than the commercial article. 2. It is estimated that the average family needs daily a can of fruit or vegetables or the equivalent in fresh fruits and vegetables for the sake of health and variety of diet. Canning makes it possible for every family to have the necessary amount of vegetables during the months when fresh vegetables are high in price or are not obtainable. 3. Special emphasis should be laid on canning the perishable vegetables, such as greens, asparagus, green beans, etc. It is not necessary or economical to can such vegetables as turnips or cabbage which can be otherwise stored and used fresh.

Use and preparation of food