Michigan State University Extension
Preserving Food Safely - 01600511


  Most  fruits will have better texture if  packed  in sugar
or  syrup  although sugar is not necessary to  preserve  the

  There are three ways of packing fruits whole or in pieces-
syrup  pack,  sugar pack  and  unsweetened pack.  Fruits can
also be packed crushed, pureed and juiced.                  

  Your  selection of the packing method will depend  on  the
intended  use.  Fruits packed in a syrup are generally  best
for  dessert use.                                           

  Even though some unsweetened  fruits  may yield a slightly
lower quality  product  than  packs  with  sugar, directions
are for unsweetened packs and are included whenever they are
satisfactory  because  they  are  often  needed  for special
diets.  Fruits, such as gooseberries, currants, cranberries,
rhubarb   and  figs, will give good quality packs  with  or 
without sugar.                                              

  Syrup  pack                                               
  A 40-percent  syrup  (1  cup  water  to 3/4 cup sugar)  is
recommended  for   most   fruits.   For  some  mild-flavored
fruits, lighter  syrups  are desirable to prevent masking of
flavor.  Heavier syrups  may be needed for very sour fruits.

  In  the directions for each fruit, syrups are  called  for
according to the percentage of sugar in the syrup.  Below is
a  master recipe from which any of the syrups can  be  made.
It  takes one-half to two-thirds cup of syrup for each  pint
package of fruit.                                           

SYRUPS FOR USE IN FREEZING FRUITS                           
  Type of syrup          Sugar               Water          
                         Cups                Cups           
30-percent syrup......   2-1/4               5-1/4          
40-percent syrup......   3-1/4               5              
50-percent syrup......   4                   4-1/4          

  To  make  the  syrup,  dissolve sugar in  lukewarm  water,
mixing  until  the solution is clear.   Chill  syrup  before

  In  general,   up  to  one-fourth  of  the  sugar  may  be
replaced  by corn syrup.  A larger proportion of corn  syrup
may be used  if a  very bland,  light-color  corn  syrup  is

  When  packing  fruit  into containers be  sure  the  syrup
covers  the fruit,  so that the top pieces will not  darken.
To keep the fruit under the syrup,   place a  small piece of
crumpled parchment paper or  other  water-resistant wrapping
material  on  top  and press fruit down  into  syrup  before
closing and sealing the container.                          

  Sugar  pack                                               
  Cut  fruit  into a  bowl  or  shallow  pan.  Sprinkle  the
sugar (quantity needed given  in  the  directions  for  each
fruit) over the fruit.  To mix, use a large spoon or pancake
turner.  Mix gently until  juice is  drawn out  and sugar is

  Put fruit and juice into containers.  Place a small  piece
of   crumpled  parchment  paper  or  other   water-resistant
wrapping material on top to hold fruit down in juice.  Close
and seal the container.                                     

  Unsweetened  pack                                         
  Pack prepared fruit into containers, without added  liquid
or sweetening, or cover with water containing ascorbic acid.
Or,  pack  crushed or sliced  fruit in its own juice without
sweetening.  Press  fruit down  into juice  or  water with a
small piece  of crumpled  parchment paper  as  for syrup and
sugar pack.  Close  and  seal  containers.                  

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