Michigan State University Extension
Preserving Food Safely - 01600835


     Adding  syrup  to  canned fruit  helps  to  retain  its
flavor,  color  and shape.  It does not prevent spoilage  of
these  foods.   The following guidelines for  preparing  and
using   syrups  offer  a  new  "very  light"  syrup,   which
approximates  the  natural  sugar content  of  many  fruits.
Quantities  of  water and sugar to make enough syrup  for  a
canner  load of pints or quarts are provided for each  syrup

                 Measures of Water and Sugar                

                   For 9 Pt.Load*         For 7 Qt.Load     

Syrup  Approx.     Cups       Cups        Cups      Cups    
Type   % Sugar     Water      Sugar       Water     Sugar   

Very    10         6 1/2      3/4         10 1/2    1 1/4   
Light         **Approximates natural sugar level in most    
                fruits and adds the fewest calories.        

Light   20        5 3/4      1 1/2         9       2 1/4    
              **For use with 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,

Heavy   40        5          3 1/4      7 3/4      5 1/4    
              **Tart   apples,  apricots,   sour   cherries,
                gooseberries, nectarines, peaches, pears,   

Very    50        4 1/4      4 1/4      6 1/2       6 3/4   
Heavy         **Very  sour fruit.  Try a small  amount  the 
                first time to see if your family likes it.  

*This amount is also adequate for a 4-quart load.           

**Many  fruits that are typically packed in heavy syrup  are
excellent  and  tasteful  products when  packed  in  lighter
syrups.   It  is recommended that lighter syrups  be  tried,
since   they  contain  fewer  calories  from  added   sugar.

     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 hot 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.                                       

Go To Top of File        MSU Extension Home Page        Main Page for this Data Base

This information is for educational purposes only. References to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information becomes public property upon publication and may be printed verbatim with credit to MSU Extension. Reprinting cannot be used to endorse or advertise a commercial product or company. This file was generated from data base 01 on 03/09/98. Data base 01 was last revised on 10/13/97. For more information about this data base or its contents please contact . Please read our disclaimer for important information about using our site.