Ok guy’s this is directly from the book, but let me tell you know that I ALWAYS make my syrups sweeter and I DO get more compliments on my canned pears, peaches ect than anyone around.. so….. I say go by the chart but TASTE first (carefully don’t burn your tongue off or anything LOL) and THEN add more sugar accordingly as you see fit. ‘ ) got it?
TABLE OF SYRUPS FOR CANNING FRUITS
Kind of Syurp Sugar Liquid Water or Juice
Thin_______________________1 -cup____________________3 cups
Medium_____________________1-cup____________________2 cups
Heavy______________________1-cup_____________________1 cup
HEAT sugar with liquid (water or juice) until sugar is dissolved. (I use water sugar and corn syrup in mine personally.)
About three-fourths to one cup syrup is required to fill a quart jar, and about one half is needed or pints.
White sugar is preferable to brown sugar for canning. Mild clover honey may be used to replace up to one half the sugar called for in canning. Corn syrup may be used to replace upt to one third the amount of sugar in recipes. NEVER use saccharin as a substitute for sugar in canning.
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