Innovative cooks use less sugar in canning
Sugar is an im p o n a n t in gre die nt in
m any fo o d pre serva tion recipes B u t.
f o r a n u m b e r o f re a s o n s , som e
people w o u ld lik e to use less sugar in
p re s e rv in g fo o d s th a n recipes c a ll
fo r .
It is n ’ t always possible to reduce
the a m o u n t o f sugar in a fa v o rite
recipe.
In fa c t, a specific a m o u n t o f sugar
is o f t e n e s s e n tia l to o b t a in th e
d e s ire d c h a r a c te r is tic s o f s o n ic
preserved foods.
fo u n d in the canning sup ply section
at m ost superm arkets
A lth o u g h jam s and je llie s made
fro m this pro d u ct lo o k tra d itio n a l,
th e ir k e e p in g q u a lity is ch a n g e d .
T h u s , lo w sugar ja m s a n t je llie s
should be kept re frig e ra te d o r frozen
to prevent the g ro w th o t m olds.
Sugar is used in p ic k lin g to balance
the fla v o r o t the vin eg ar. A lth o u g h
sugar can be e lim in a te d fro m a p u k le
recipe, the pickles arc lik e ly to be 100
In jam s and tellies, fo r instance,
sugar p ro m o te s gel fo r m a tio n and
serves as a preservative I f sugar is
decreased in recipes that rely on pec
tin fo r th ic k e n in g , the p ro d u c t w ill
have the consistency o f syrup.
The corre ct p ro p o rtio n s o f fr u it,
pectin, acid and sugar are needed to
m ake these pro du cts th icke n .
Special recipes m ust be used fo r
lo w sugar je llie d pro du cts. G e la tin o r
vegetable gum s can be s u b s titu te d
fo r pectin. O ne such p ro d u c t can be
sour.
U n d e r no c irc u m s ta n c e s s h o u ld
the am o un t o f vinegar be decreased
o r d ilu te d to com p en sate f o r less
sugar Vinegar is necessary fo r a cer
ta in level o f a c id ity tha t is essential
canned Im u s : the Ir u it w o n ’ t ho ld its
fo r safe p ic k lin g .
b i frozen and canned fru its , sugar
co n trib u te s to the fla v o r. I f desired,
the am ount o f sugar can be reduced,
o r sugar can be le ft o u t, w ith o u t
changing the keeping q u a lity o f the
p ro d u c t. H o w eve r, there is a trade
o i l lo r using less sugar in frozen and
shape as well.
Some people sub stitute honey in
place o f sugar in fo o d preservation
recipes. I his does n o t reduce the
sugar c o n te n t o f preserved fo o d s.
T w o types o f su g a r— glucose and
fru cto se — are the m a jo r com ponents
o f honey.
H o ne y can be sub stituted fo r sugar
in canned o r trozen fr u it. H ow ever,
because honey is sw e e te r and
strong er in fla v o r, it is advisable lo
use less than the amount ol sugai
specified in the recipe.
In je lly recipes w ith o u t added pec
tin , honey can replace up to o n e -h a lf
o f the gra nu lated sugar. W ith added
p e c tin , tw o cu p s o f h o n e y can
replace tw o cups o f sugar in most
recipes B ut in recipes th a t y ie ld
sm all batches o f fiv e to six glasses,
one cup o f sugar can be replaced by
honey.
L ig h t, m ild fla vo re d honey is the
best kin d to use.
M .S.D.A. G rad e A C hicken
F ry e r Legs
an d Thighs
Flash
Frozen
K eg. $ 1 .2 9 1b.
ONE STOP SHOPPING S CENTERS
" S a n d w ic h In " delicious n u tri
tio n a t s n a c k tim e . Enjoy A pple
Spicew iches.
Spicewiches
easy snack
A p p le Spicewiches are a delicious
a fte r scho ol o r c o ffe e tim e snack.
T hey feature an easy-to-prepare oat
crum ble layer w hich ‘ ‘ sandwiches in "
a n u tritio u s applesauce, ra is in and
nut fillin g .
A p p le Spicewiches have a fla v o r
rem iniscent o f the e ve r-p o p u la r ap
p le c r is p d e s s e rt. Q u ic k o r o ld
fash ion ed oats, b ro w n sugar, b u tte r
and spices arc c o m b in e d and pressed
in to the b o tto m o f a greased 13x9-
in ch b a kin g pan and spread w ith the
f r u it and nut fillin g .
W h o le g ra in oats c o n trib u te a d e li
c io u s n u t - lik e f la v o r a n d s u p p ly
p re c io u s v ita m in s a n d m in e ra ls to
th is n u t r itio u s s n a c k . O a ts are a
w h o le g ra in because the g ra in s till
co n ta in s its o rig in a l b ra n , germ and
e n d o s p e rm , and e s s e n tia lly a ll its
WALNUT
PARK
GRAND
RE-OPENING
CONTINUES
C alifornia
P ea ch es
Produce ‘.»chon
Prices good W ed ., July 18 thru $ a t„ July 21, 1979
a t Fred M e y e r W a ln u t P ark O nly!
n u tritio n .
These tender squares are perfect
w ith a glass o f m ilk as an a fte rn o o n
snack fo r the kid s o r w ith a cup o f
co ffe e as an a d u lt fa v o rite . In o th e r
w o rds, th e ir o ld fash ion ed goodness
M e a t Section
Fo od S e c tio n
• D in n e r
• Cubes
• C h icken /L iver
reaches everyone!
APPLE S P IC E W IC H E S
O at C rum ble.
2 cups oats (quick or old fashioned,
uncooked)
1 'A cups all-purpose flour
1 cup butter or margarine
1 cup firmly pecked brown auger
1 teaspoon cinnamon
% teaspoon salt
!6 teaspoon soda
% teaspoon nutmeg
1 /8 teaspoon cloves
A rm o u r
Pork
S a u sa g e
R olls
> F riskies
D o g F ood
2 0 % off S ale
Whole Fish
• W h itin g
R eg. $ 1 .2 9 lb .
• B e n ito s
R eg. $ 1 .1 9 lb .
• M a c k e re l
R eg. $ 1 .1 9 lb .
• C ro k e rs
R eg. $ 1 .0 9 lb .
• P o rg e y s
Reg. $ 1 .1 9 lb .
Filling:
1 cup applesauce
% cup raisins
'A cup chopped nuts
V a rie ty Section
A u to m o tiv e Section
For oat crumble, beat together all
ingredients in large mixing bowl at
low speed on electric mixer until mix
ture is crumbly. Reserve 2 cups.
Press remaining oat crumble onto
bottom of greased 13x9-inchftaking
pan.
For filling, spread combined apple
sauce, raisins and nuts over base;
sprinkle with reserved oat crumble.
Bake at 400°F. about 30 minutes.
Cool; cut into squares Makes 13x9-
inch pan of squares.
ÎG Â T ë î
II
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D e li Section
B ar-5
Gold Coin
W in te r A n ti-F re e ie
S u m m e r-C o o la n t
D -Con M ouse
Protects again st
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C an n ed
Picnic
g a llo n
C L IP «
mi S
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twerer and guest ■
•, . I
Food Section
Food Section
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Id m iw o n on« t*n« only ■
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Sn,',
MY-TE-FINE
Macaroni
and C heese
T e n d e r-F la v o rfu l
Jiffy C o m
Muffin Mix
Reg. 35c
S«Mr<Jay _
¡M U O N O M A H l
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