Selecting, Preparing and Canning Fruit
Syrups for Canning Fruit
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.
||Measures of Water and Sugar
||Approx. % Sugar
||For 9-Pt Load (1)
||For 7-Qt Load
||Fruits Commonly packed in syrup (2)|
||Approximates natural sugar levels in most fruits and adds the fewest calories.|
||Very sweet fruit. Try a small amount the first time to see if your family likes
||Sweet apples, sweet cherries, berries, grapes. |
||Tart apples, apricots, sour cherries, gooseberries, nectarines, peaches, pears,
||Very sour fruit. Try a small amount the first time to see if your family likes
- 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.
This document was extracted from the "Complete Guide to Home Canning," Agriculture
Information Bulletin No. 539, USDA (Revised 2009).
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