Adding syrup to canned fruit helps to retain its flavor, color, and
shape. It does not prevent spoilage of these foods. The guidelines for
preparing and using syrups (Table 1) offer a new "very light" syrup,
which approximates the natural sugar content of many fruits. The sugar
content in each of the five syrups is increased by about 10 percent.
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. For more
information see Canned Foods for Special Diets.
Table 1. Preparing and using syrups.
(Measure of Water and Sugar)
Syrup Type: Very Light. Approx. % Sugar: 10.
For 9-Pt Load: 6-1/2 Cups Water, 3/4 Cups Sugar.
For 7-Qt Load: 10-1/2 Cups Water, 1-1/4 Cups Sugar.
(Approximates natural sugar levels in most fruits and adds the fewest
calories.)
Syrup Type: Light. Approx. % Sugar: 20.
For 9-Pt Load: 5-3/4 Cups Water, 1-1/2 Cups Sugar.
For 7-Qt Load: 9 Cups Water, 2-1/4 Cups Sugar.
(Very sweet fruit. Try a small amount the first time to see if your
family likes it.)
Syrup Type: Very Heavy. Approx % Sugar: 50.
For 9-Pt Load: 4-1/4 Cups Water, 4-1/4 Cups Sugar
For 7-Qt Load: 6-1/2 Cups Water, 6-3/4 Cups Sugar
Very sour fruit. Try a small amount the first time to see if your family
likes it.
NOTES:
9-Pt Load values are 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
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* USDA Agriculture Information Bulletin No. 539 (rev. 1994)
* Meal-Master format courtesy of Karen Mintzias
