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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
pouring water over it until clean. Pack product thoroughly in glass
jars until full; use table knife or tablespoon for packing purposes.
Pour over the fruit boiling water from kettle, place rubbers and caps
in position, partially seal glass jars and place produce in canner.

If using hot-water-bath outfit sterilize from twenty to thirty
minutes. After sterilizing remove packs, seal glass jars, wrap in
paper to prevent bleaching, and store in a dry cool place.

When using a steam-pressure canner instead of the hot-water bath
sterilize for ten minutes with five pounds of steam pressure. Never
allow the pressure to go over ten pounds when you are canning soft
fruits.

WHEN TO CAN

Inexperienced canners may not know when certain fruits are in season
and at their prime for canning. The list below is necessarily subject
to change, as seasons vary from year to year; but in normal years this
table would hold true for the Northern States.

Apples September
Apricots August
Blackberries August
Cherries July
Currants July
Gooseberries July
Grapes September
Huckleberries July
Peaches August-September
Pears