Syrup Instructions
This should fill about 9 pints double recipe for quarts
Syrup Type Water Sugar Fruit Juice
Water 7 cups
Fruit Juice 7 cups
Very Light Syrup (10%) 6 cups 1 cup
Light Syrup (20%) 6 cups 2 cups
Medium Syrup (30%) 6 cups 3 cups
Heavy Syrup (40%) 6 cups 4 cups
Strawberries, Blueberries and Raspberries
- Step 1 - Pick ripe berries.You will need about 8 pounds for 9 pints. Rinse berries and hull strawberries, let drain.
- Step 2 - Make sure all jars are clean and you have sterile lids.
- Step 3- Decide if you will use water, fruit juice or syrup. Bring liquid to boil.
- Step 4 - Keep liquid warm. Add some liquid to the bottom of the jar. Pack jar with berries, shaking down gently while filling.
- Step 5 - Cover berries with warm liquid. Leave 1/2 inch at top. Cover and boil in canner. 15 minutes for pints. 20 minutes for quarts. Let cool and label.
Peaches, Nectarines, Plums, and Cherries
- Step 1 - Pick ripe fruit. You will need 5 good size peaches or 10 plums to fill a quart jar.
- Step 2- Wash jars and make sure you have sterile lids.
- Step 3 - Clean fruit and peel peaches. An easy way to remove the skin is to place the peaches in boiling water for 30 to 60 seconds, then remove with a slotted spoon and place in to ice water for about 2 minutes. The skin should easily slide off. Slice fruit remove pit, and coat( peaches and nectarines) with lemon juice or ascorbic acid to prevent from browning.
- Step 4- Choose syrup and boil. Keep syrup warm.
- Step 5 - Fill bottom of jar with syrup. Fill jar will fruit and cover fruit with syrup leaving about 1/2 inch at top.
- Step 6 - Cover jars and boil. 25 minutes for pints 30 minutes for quarts.
- Step 7 - Let cool and label.
Apples
- Step 1 - Pick ripe fruit. You will need about 9 pounds for 7 quarts of fruit.
- Step 2 - Wash, peel, and core apples. Slice and put them in a bath of water and 1/4 cup lemon juice or acsorbic acid.
- Step 3- wash jars and make sure you have sterilr lids.
- Step 4 - Choose syrup you would like to pack your apples in.
- Step 5 - Drain apples and place them in a sauce pan with 1 pint of syrup to 5 pounds of apples.
- Step 6 - Boil 5 minutes.Stir occasionally, so apples will not burn.
- Step 7 - Fill jars with apples leaving 1/2 inch at the top of the jar.
- Step 8 - Seal jars and and boil. 20 minutes for both pints and quarts. Cool and label.