Michigan State University Extension
Preserving Food Safely - 01600835
10/13/97

### 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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