Each cup of canned whole fruit requires 1 to 1½ cups of canning syrup. This syrup is used in canning or freezing.

Types of canning syrup Edit

  • light syrup: 2 cups sugar to 4 cups water = 5 cups syrup.
  • medium syrup: 3 cups sugar to 4 cups water = 5½ cups syrup.
  • heavy syrup: 4½ cups sugar to 4 cups water = 6½ cups syrup.

If you wish, you can replace up to half the sugar with honey or corn syrup.

Canning fruit Edit

  • 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, ½ cup sugar for each pint.

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