Michigan State University Extension
Preserving Food Safely - 01600835
08/03/99

PREPARING AND USING SYRUPS


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
type. 
                                                  

                 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, 

                grapes.                                      

Heavy   40        5          3 1/4      7 3/4      5 1/4     

              **Tart   apples,  apricots,   sour   cherries, 

                gooseberries, nectarines, peaches, pears,    

                plums.                                       

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.


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