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The amount of sugar desirable to use in preparing the syrup will depend on the
tartness of the fruit and on family preference. It should be remembered that
fruit, when heated, releases some of its juices which will dilute the syrup in
proportion to the juiciness of the fruit.
Use the syrup chart below as a guideline for preparing the syrup needed for
your canning recipe. The syrup recipe may be doubled or tripled depending on
the packing method and amount of fruit being canned at one time.
To prepare the syrup, combine the sugar and water in a large pot; bring to a
boil. Keep the syrup hot while preparing the fruit. Use as directed.
Syrup
Sugar per Quart of Water
Yield of Syrup
Very Light
½ cup
4½ cups
Light
1 cup
4¾ cups
Medium
1¾ cups
5 cups
Heavy
2¾ cups
5⅓ cups
Altitude Adjustments
The processing times for pressure canning given in the specific recipes are for
altitudes of 304 metres or below. When processing at an altitude of 305 metres
or above, process at 69 kPa (10 psi). The processing time is the same at all
altitudes.
The processing times for boiling water canning given in the specific recipes are
for altitudes of 304 metres or below. When processing at an altitude of
305 metres or above, process the jars according to the chart below:
Altitude Chart for Boiling Water Canning Fruits
Altitude
Increase Processing Time
305 to 914 metres
5 minutes
915 to 828 metres
10 minutes
1,829 to 2,438 metres
15 minutes
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