Question box : answers from home economists of the U.S. Department of Agriculture

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OF AGRICULTURE

R USE IN NON=COMMERCIAL BROADCarTS ONLY

QESTION BOX 3 f 7 S ESDAY, SEPT, 1, 1942

fse honey and corn sirup in
y made with honey?

canning? Sores, Lig ANSWERS FROM
eels, SS

7 not store apples and vegetables togeth®x Sh Oy f/ scientists of the U.S.
ow dry apples at home? ‘ iy Department of Agriculture

i. —00000——

Among the questions in the mailbag this week are several that came up for
Sosver earlier this summer but are important enough to deserve repeating before the
panning season is over,

The first one of these "repeat" questions is; "Can I can late fruits, like
Mies. with corn sirup or honey instead of the sugar sirup I have always used
ef ore?"

The answer iss; You can use pert corn sirup or part honey and part sugar sirup.
jut if you use all corn sirup or honey your canned fruit will’ not be so good, The
canning specialists advise that you can use honey for as mich as half the sweet=
ening called for, or corn sirup for as much as a third of the sweetening called for,
But more honey or more corn sirup than this is not satisfactory. Here's how to make
a light sirup for canning fruit using honey. For one gallon of water use < and a

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alf cups of sugar and 2 and a elf cups of honey. Sugar and honey half and half,

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you see, But in making a camniag sirup with corn sirup you would use 3 and a third
‘cups of sugar, but only one and twothirds cups of corn sirup for each gallon of
pater. Two-thirds sugar and only one-third corn sirup you see.
4 So much for honey and corn sirup in ca nning. Now about using these sweeteners
in mking jelly. Here again you get best eels by using part honey or corn sirup
nd part sugar. You can replace as much as one~half the sugar called for in your

jelly recipe with honey, But you can replace only a fourth the sugar called for

corn sirup. One point to remember when you use either honey or corn sirup in

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jelly is this; Cook the mixture a little longer than you do when you use all

~that is, cook it slightly beyond the jelly stage.
D eth s go fie 40 @ question about storing apples, A housewife wants to know why
11 the eeeeetiond for storage say not to store potatoes and apples together, She
ay she has always thought potatoes and apples made excellent company in storage
ecause they both require the same cold temperature and moderate moisture,

7 Storage experts of the U.S.Department of eet eit eins say that conditions suite
able for the keeping of potatoes do answer fairly well for apples, But, unfortu-
nately, apples absorb an unpleasant flavor from potatoes or other vegetables if

hey are stored with them, The New York State Experiment Station suggests that if

fou must store apples in the vegetable room, you can protect their flavor to some
xtent by wrapping them in heavy paper or packing them in maple leaves in barrels.
Another apple question comes up today, A housewife writes; "This fall I plan
0 make the best possible use of a heavy crop of apples on our > cooking apple? tree,
haven! t enough jars left to can all the apples as I!d like, And we havent t exichiaei
storage space for storing many apples. So I've decided to try drying. Will you

give me directions?" |

Here are directions for drying apples from the new home drying bulletin
gublished by the U.S.Department of Agriculture, The bulletin suggests that you
Biect late varieties of apples of good dessert or cooking quality. Be sure the

| es are mature but not soft. Wash, pare and core, Remove blemishes, Cut

into fourth-inch slices, or rings, or into quarters and then eighths, Use a stain- |
ess steel knife and cut on a wooden board to keep fruit from discoloring. To hold

the color and keep the apples from turning dark, you mst give them some special

reatment before they go on the tray to dry. You can sulfur them by holding over

steam the apple slices 5 to 7 minutes, Or you can hold them in salt water for 10

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n If you use salt water, put 4 ae of salt in each gallon of water,

4 - Sulfuring is not harmful if you do it properly. In fact, most dried apples

be sulfured because this treatment has so many advantages, It protects certain
ritamins during drying; it eeeserres the natural fruit flavor and color; and it

Rey ents souring and insect attacks during drying. Apples cut in slices or eights
fhoula be sulfured 20 to 30 minutes, Place them in a drier at 130 degrees Fahren
eit, and gradually increase the temperature to 165, Finish drying at see
Yes you dee a thermometer to do a good careful job of drying and get apples —
11 be delicious for sauce and pie and other dishes all winter long.

Apples and other fruits are ready to remove from the drier when they are tough
ha leathery. If you aren't quite sure whether ns are dry enough to keep well,
eave them in the drier a little longer but cut down the heat, As long as the temp
cee is low, there is not much danger of food becoming too dry.

| You are welcome to this new free bulletin on drying foods at home, Send a
pbtcard to the Department of Agriculture, Washington, D.C. for the bulletin called
Drying Foods for Victory Meals," No,1918,. As long as the free supply lasts, you

an be sure of a free copy if you write for it.

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