Alternative: Use light corn syrups or mild-flavored honey to
replace up to half the table sugar in syrups listed below.
Syrups (made from water and sugar) help canned fruits retain
flavour, colour and shape. The syrup will not prevent spoilage,
however. The new "very light" syrup is much like the
natural sugar content of many fruits. For healthier choices, try
packing fruits typically packed in heavy syrup with a lighter
syrup.
|
|
|
|
9 pint or
4-quart
load
|
7 pint load
|
7 pint load
|
|
|
Syrup type
|
Approx. % sugar
|
Cups
of
water
|
Cups
of
sugar
|
Cups
of
water
|
|
Common Fruits
|
|
Very light
|
10
|
6-1/2
|
3/4
|
10-1/2
|
1-1/4
|
Much like natural sugar level in most
fruits. Adds fewest calories.
|
|
Light
|
20
|
5-3/4
|
1-1/2
|
9
|
2-1/4
|
Very sweet fruit. Try small amount first
to see if you like 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, peaches, pears, plums.
|
|
Very
|
50
|
4-1/4
|
4-1/4
|
6-1/2
|
6-3/4
|
Very sour fruit. Try small amount first
to see if you like it.
|
|
|
|
|
|
|
|
|
Procedure
Heat water and sugar together. For raw packs, 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 pour into jars immediately.
Cut out the sugar, leave the fresh fruit taste
For best quality, select fully ripe but firm fruit. Prepare the
fruits as if you were canning with syrup, but use water or unsweetened
fruit juice instead. Can fruit in its own juice for best results.
However, blends of unsweetened apple, pineapple and white grape
juice are also good. Follow the processing recommendations for
fruits canned in sugar syrups.
If sugar substitues are desired, can fruit in water and add
the sugar substitute when serving as opposed to adding to syrup.
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