Canning Syrups

Procedure:
Heat water and sugar together. Bring to 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 syrup or mild
flavored honey may be used to replace up to
half the table sugar called for in syrups.

Very Light- (10 % sugar)
per 9 pint load-6 1/2 c water to 3/4 sugar
per 7 quart load- 10 1/2 c water to 1 1/4 c sugar
Aproximates natural sugar levels in most fruits
and adds the fewest calories.

Light- (20 5 sugar)
per 9 pint load- 5 3/4 c water to 1 1/2 c sugar
per 7 quart load-9 c water to 2 1/4 c sugar
For very sweet fruit. Try a small amount
the first time to see if your family likes it.

Medium-(30 % sugar)
per 9 pint load- 5 1/4 c water to 2 1/4 c sugar
per 7 quart load-8 1/4 c water to 3 3/4 c sugar
Sweet apples, sweet cherries, berries, grapes.

Heavy-(40 % sugar)
per 9 pint load-5 c water to 3 1/4 c sugar
per 7 quart load-7 3/4 c water to 5 1/4 c sugar
Tart apples, apricots, sour cherries, goosberries,
nectarines, peaches, pears, plums.

very Heavy-(50 % sugar)
per 9 pint load-4 1/4 c water to 4 1/4 c sugar
per 7 quart load- 6 1/2 c water to 6 3/4 c sugar
Very sour fruit. Try a small amount the first
time to see if your family likes it.

1-The amount for 9 pint load is also adequate for a
4-quart load.
2-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.

Do you still have rhubarb? Try canning it for a later.

Procedure:

Trim off leaves. Wash stalks and cut into 1/2 to 1 inch pieces.
In a large saucepan add 1/2 cup sugar for each quart of fruit.
Let stand until juice appears. heat gently to boiling. Fill jars
without delay, leaving 1/2 inch headspace. Adjust 2-pice lids
and process.

pints or quarts in boiling water bath canner: 20 minutes

pints or quarts in dial-guage pressure canner: 8 minutes
at 12 1/2 pounds of pressure.

pints or quarts in weighted guage pressure canner: 10 minutes