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By NANCY SECRIST
Extension Agrn*
If you want to use honey in place of sugar when making jelly, honey can replace up to one-half of the sugar in recipes without added pectin. In products made with added pectin 2 cups of honey can replace 2 cups of sugar if the yield is more than 5 to 6 glasses. In smaller recipes, replace only 3/« to 1 cup of the sugar with honey.
Light corn syrup can replace up to one-fourth, of the sugar in jellies without added pectin; up to one half sugar in recipes with added powdered pectin; and up to 2 cups of sugar in recipes with liquid pectin.
Artificial sweeteners cannot be used in place of sugar. They will sweeten the product but do not combine with pectin to give a gel nor do they have a preservative effect.
Usually cabbage must be blanched before freezing and then it is only good in cooked dishes since it is no longer crisp.
This recipe for Frozen
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