Adding syrup to canned fruit helps to retain its flavor, color, and shape. It does not prevent spoilage of these foods. Quantities of water and sugar to make enough syrup for a canner load of pints or quarts are provided for each syrup type.
Procedure: Heat water and sugar together. Bring to a boil and pour over raw fruits in jars. For hot packs, bring water and sugar to boil, add fruit, reheat to boil, and fill into jars immediately.
Other sweeteners: Light corn syrups or mild-flavored honey may be used to replace up to half the table sugar called for in syrups.
|Table 1. Preparing and using syrups.|
|Measures of Water and Sugar|
|Syrup Type||Approx. % Sugar||For 9-Pt Load (1)||For 7-Qt Load||Fruits Commonly packed in syrup (2)|
|Cups Water||Cups Sugar||Cups Water||Cups Sugar|
|Very Light||10||6-1/2||3/4||10-1/2||1-1/4||Approximates natural sugar levels in most fruits and adds the fewest calories.|
|Light||20||5-3/4||1-1/2||9||2-1/4||Very sweet fruit. Try a small amount the first time to see if your family likes it.|
|Medium||30||5-1/4||2-1/4||8-1/4||3-3/4||Sweet apples, sweet cherries, berries, grapes.|
|Heavy||40||5||3-1/4||7-3/4||5-1/4||Tart apples, apricots, sour cherries, gooseberries, nectarines, peaches, pears, plums.|
|Very Heavy||50||4-1/4||4-1/4||6-1/2||6-3/4||Very sour fruit. Try a small amount the first time to see if your family likes it.|
This information was obtained from NCFHFP Website