10
SYRUPS FOR CANNING FRUITS
Syrup
Sugar Per
Quart of Water
Yield of Syrup Syrup
Sugar Per
Quart of Water
Yield of Syrup
Very Light ½ cup 4½ cups Medium 1¾ cups 5 cups
Light 1 cup 4¾ cups Heavy 2¾ cups 5⅓ cups
Combine sugar and water in a large pot. Bring to a boil and keep syrup hot while preparing fruit. Use as directed in recipe.
Altitude Adjustments
When pressure canning at altitudes of 2,000 feet or below or boiling water canning at altitudes of 1,000 feet or below, process according
to specic recipe. When canning at higher altitudes, process according to the following charts.
Altitude and Pressure Chart for Pressure Canning Fruits Altitude Chart for Boiling Water Canning Fruits
Altitude Pounds of Pressure Altitude Increase Processing Time
2,001–4,000 ft. 7 pounds 1,001–3,000 ft. 5 minutes
4,001–6,000 ft. 8 pounds 3,001–6,000 ft. 10 minutes
6,001–8,000 ft. 9 pounds 6,001–8,000 ft. 15 minutes
CANNING RECIPES: FRUITS
APPLES
Wash, peel, and core apples. Cut into ½-inch slices. Place apples in an ascorbic acid solution (page 9) to prevent darkening during
preparation. Drain well.
Hot Pack: Add apples and syrup, juice, or water to a large pot and bring to a boil. Boil for 5 minutes, stirring occasionally to prevent
scorching. Pack hot apples in hot jars, leaving ½-inch headspace. Cover apples with hot syrup, juice, or water, leaving
½-inch headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids.
Pressure canning: Process at 6 pounds pressure, pints and quarts 8 minutes. For processing above 2,000 feet altitude, see chart above
for recommended pounds of pressure.
Boiling water canning: Process pints and quarts 20 minutes. For processing above 1,000 feet altitude, see chart above for recommended
time.
APPLESAUCE
Wash, peel, core, and slice apples. If desired, place apple slices into ascorbic acid solution (page 9) to prevent darkening. Drain well.
Place slices in a large pot. Add ½ cup water. Heat quickly until apples are tender, stirring occasionally to prevent scorching. Press through
food mill or sieve. (If chunk style sauce is preferred, omit this step.) If desired, sweeten to taste. Reheat sauce to boiling. Pack into hot
jars, leaving ½-inch headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids.
Pressure canning: Process at 6 pounds pressure, pints 8 minutes and quarts 10 minutes. For processing above 2,000 feet altitude, see
chart above for recommended pounds of pressure.
Boiling water canning: Process pints 15 minutes and quarts 20 minutes. For processing above 1,000 feet altitude, see chart above for
recommended time.
APRICOTS
Wash well-ripened, rm apricots. If peeled apricots are desired, dip 1 minute in boiling water, then in cold water and peel. Cut apricots
in halves and remove pits. Place apricots in an ascorbic acid solution (page 9) to prevent darkening during preparation. Drain well.
Hot Pack: Add apricots and syrup, juice, or water to a large pot and bring to a boil. Pack hot apricots, cut side down, in hot jars,
leaving ½-inch headspace. Cover with hot syrup, juice, or water, leaving ½-inch headspace. Remove air bubbles. Prepare
jar rims. Adjust two-piece lids.
Raw Pack: Pack raw apricots, cut side down, in hot jars, leaving ½-inch headspace. Cover with hot syrup, juice, or water, leaving
½-inch headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids.
Pressure canning (hot and raw pack): Process at 6 pounds pressure, pints and quarts 10 minutes. For processing above 2,000 feet
altitude, see chart above for recommended pounds of pressure.
Boiling water canning:
Hot Pack: Process pints 20 minutes and quarts 25 minutes. For processing above 1,000 feet altitude, see chart above for recommended
time.
Raw Pack: Process pints 25 minutes and quarts 30 minutes. For processing above 1,000 feet altitude, see chart above for recommended
time.
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