Sugar in canning
Is there a reason why so much sugar is in most canning or baking recipes? As an old guy with diabetes I’ve learned that most fruit has natural sugar that it doesn’t seem necessary to add more sugar. And I sure do like those rhubarb/strawberry and rhubarb/blue berry pies but not all the sugar. Is all that sugar really needed?
Junction City, Oregon
When canning fruit, you don’t need sugar; It’s just a taste thing. But with baking, as in your rhubarb pies, you do need some sort of sweetener, either stevia, Splenda, or sugar or you’ll pucker for sure. — Jackie
Spraying the orchard
Do you spray anything in your orchard to combat disease and insect damage – specifically curculio and borer damage? I know your chickens patrol beneath the trees, but do you use any other means? We are using neem oil and Surround but are still having trouble with the soft fruits and apples.
We don’ t spray our orchard. Luckily, living so far north, and in such a remote location, we haven’t run across any fruit pests. Yet. There are other natural ways to protect your fruit such as using apple maggot traps with Tanglefoot or painting the lower trunk of your trees with indoor latex paint (helps repel borers and lets you see as soon as you get them so you can kill them). When you use Surround, you usually have to do repeat sprayings just after blossom drop all the way till picking time after heavy rains for it to be effective. — Jackie