Tenth Annual Meeting 171 



Mrs. Jewell: "I would say in regard to the canning of 

 plums that I use the Burbank plum for canning or for pre- 

 serving. In canning the Burbank plums I put the plums in 

 jars filled with syrup, which is filled in around the plums, 

 and then place them in water. I am careful to put in as 

 many plums as I can, and see that the can is closed tightly. 

 In this way the plum will retain more of its natural flavor." 



A Member: "I would like to ask if she has tried to can 

 fruit without sugar? I have been told that more of the 

 natural flavor can be retained in that way." 



Mrs. Jewell: "In reply, I would say that I have not 

 practiced that myself. I have a friend who has tried it on 

 raspberries, and she tells me that it gives a very natural 

 flavor. She mashes them thoroughly, and then lets them 

 stand for several hours, and then simply cans them." 



Mr. Wooding: "I want to answer that question, or 

 rather two questions, for the gentlem.an asked first about beet 

 sugar spoiling fruit. I do not believe there is a lady or gen- 

 tleman in this hall that can tell the difference. I have been 

 in the grocery business for the last five years, have handled 

 both kinds, and I cannot tell the difference yet. I do not 

 believe there is any one of you who can. In regard to the 

 question of putting up fruit without sugar, my wife has practiced 

 that for the last twenty years. We never put up with sugar. 

 It is all without sugar, and we claim it is better put up with- 

 out sugar. It gives more of the flavor of the fruit. We have 

 always done it that way, and have always had good success." 



A Lady: "I would like to inquire if that is a new pro- 

 cess, — canning fruit without sugar? What is the process?" 



Mr. Wooding: "We merely put our fruit in a fruit jar 

 and cook it there. Fill up the jar about two -thirds full of 

 water, cook it as long as we think riecessary, and then take 

 out the cans and fill them up with hot water to overflowing, 

 then let them stand a little, and seal them up and put them 

 away. There is not much process to it. We never have 

 canned plums that way as much as some other fruits, but 

 currants, raspberries and strawberries are what we use mostly, 

 because, I suppose, that is what I raise mostly. But, in fact, 

 we can everything that way." 



