Sugar Substitutes for Successful Canning, From Jane S. McKimmon, 1918

“Maximum Canning, Minimum Sugar,” in The Daily Times, Wilson, N.C., August 12, 1918. Sugar was rationed during World War I.

Raleigh, N.C., Aug. 10—“In spite of the acute sugar shortage, fruit must be stored for winter,” says Mrs. Jane S. McKimmon, chief division of home demonstration work, agricultural extension service. The extension service is urging more canning than ever this year, but with a minimum amount of sugar. Sugar may be saved by drying part of the fruit, by canning fruit with little or no sugar, and by eliminating jams, jellies and preserves from your winter supply.

“There are many substitutes which may be used to take the place of white sugar in canning,” according to Mrs. McKimmon. “Corn syrup, fruit syrup and molasses will all be found excellent substitutes.

“Learn to enjoy raw, fresh fruit for dessert. It is more healthful than pies and puddings, and is must more easily prepared.

“For canning acid fruit, the following combination of sweetening is recommended by the Food Administration:

“Use one measure sugar, one measure corn syrup, and three measures water. Combine and bring to a boiling point, then pour over jars of closely packed fruit. Follow methods of canning recommended in Extension Circular 11, copies of which will be mailed to all interested housewives as long as the present supply is available.

“Can all you can with as little sugar as you can, and you will be doing your bit to defeat Kaiserism,” Mrs. McKimmon says.