Each cup of canned whole fruit requires 1 to 1 1/2 cups of sugar syrup.
This syrup is used in canning or freezing.

Sugar Syrup:

Light Syrup: 2 cups sugar to 4 cups water= 5 cups syrup.

Medium Syrup: 3 cups sugar to 4 cups water= 5 1/2 cups syrup.

Heavy Syrup: 4 1/2 cups sugar to 4 cups water= 6 1/2 cups syrup.

If you wish, you can replace up to half the sugar with honey or corn syrup.
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08-01-03, 01:08 AM
Sherasi
Do you use this in any fruit or are there limits?

08-01-03, 01:29 AM
Di
Hi Sherasi- canning only...

Here is a list of fruit to type of syrup. Should you wish the instructions for canning any of these just let me know.

Apples = light syrup
Apricots = either medium or heavy syrup
Blackberries or Raspberries = either medium or heavy syrup
Blueberries = NO syrup, sugar or liquid
Cherries = light syrup
Peaches = medium or heavy syrup
Pears = light syrup
Pineapple = light syrup
Plums = medium or heavy syrup
Rhubarb = No syrup but instead, 1/2 cup sugar for each pint.

This message has been edited. Last edited by: DorianGreyed,