<-- How to Can Foods and Food Products

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 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.

Apple Juice

Apple Butter

Apple Butter, Reduced Sugar

Apples-Sliced

Applesauce

Apple Rings-Spiced

Apricots-Halved or Sliced

Berries-Whole

Berry Syrup

Cherries-Whole

Cherry (Sweet) Topping

Crabapples-Spiced

Crabapples-Spiced II

Cranberries

Cranberry Sauce

Figs

Fruit Pureés

Grape Juice

Grapes Whole

Grapefruit and Orange Sections

Lemon Curd, Canned

Mango Sauce

Mangoes, Green

Mayhaw Juice

Mayhaw Syrup

Mixed Fruit Cocktail

Nectarines-Halved or Sliced

Papaya

Peaches-Halved or Sliced

Peach Fruit Topping

Pears, Asian

Pears-Halved

Pie Fillings

Pineapple

Plums-Halved or Whole

Spiced Plums

--> Rhubarb-Stewed

Zucchini-Pineapple

Source: National Center for Home Food Preservation

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<-- How to Can Foods and Food Products

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