Fruits may be canned or frozen in water, juice or a sweet syrup. Adding syrup to canned or frozen fruit helps to retain its flavor, color and shape.
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Introduction to Syrups for Preserving Fruits
Fruits may be canned or frozen in water, juice or a sweet syrup. Adding syrup to canned or frozen fruit helps to retain its flavor, color and shape. It does not prevent the spoilage of these foods. The guidelines for preparing and using syrups (see the table below) offer a new “very light” syrup, which approximates the natural sugar content of many fruits. The sugar content in each of the five syrups is increased by about 10 percent. Quantities of water and sugar to make enough syrup for a canner load of pints or quarts are provided for each syrup type.
Types of Syrups for Fruit Preservation
- Very Light Syrup: Approximates the natural sugar content of many fruits.
- Light Syrup: Contains slightly more sugar than very light syrup.
- Medium Syrup: Offers a balanced sweetness.
- Heavy Syrup: Provides a richer sweetness, ideal for certain fruit types.
- Extra Heavy Syrup: Contains the highest sugar concentration, suitable for specific preservation needs.
How to Make Syrups for Canning and Freezing
Raw Packs vs. Hot Packs: Which is Best for Your Fruit
- For Raw Packs: Heat water and sugar together. Bring to a boil and pour over raw fruits in jars.
- For Hot Packs: For hot packs, bring water and sugar to a boil, add fruit, reheat to a boil and fill into jars immediately.
Different types of fruit syrup.
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Alternative Sweeteners for Fruit Syrups
Light corn syrups or mild-flavored honey may be used to replace up to half the table sugar called for in syrups.
Using Juice as a Packing Liquid for Fruits
Commercial unsweetened apple juice, pineapple juice or white grape juice also makes good packing liquids for many fruits. They may be used as-is or diluted with water. Juice can also be extracted from the fruit that is being canned or from fresh apples, pineapples or grapes.
Avoiding Common Mistakes When Using Artificial Sweeteners
It is best to add these just before serving. Saccharin-based sweeteners can turn bitter during processing. Aspartame-based sweeteners lose their sweetening power during processing.
Contact the manufacturer of the sweetener for information on preserving foods. The artificial sweeteners are not interchangeable between recipes. Each recipe must be developed and tested for that specific sweetener.
Choosing the Right Syrup for Different Fruits
Recommended Syrup Types for Specific Fruits
| Syrup Type | Approx. % Sugar | Measures Of Water & Sugar | Fruits Commonly Packed in Syrup Type2 | |||
| For 9-Pt. Load 1 | For 7-Qt. Load | |||||
| Cups Water | Cups Sugar | Cups Water | Cups Sugar | |||
| Very Light | 10 | 6½ | ¾ | 10½ | 1¼ | Approx. natural sugar levels in most fruits, and adds the fewest calories |
| Light | 20 | 5¾ | 1½ | 9 | 2¼ | Very sweet fruit. Try a small amount the first time to see if you like it. |
| Medium | 30 | 5¼ | 2¼ | 8¼ | 3¾ | Sweet apples, sweet cherries, berries, and grapes. |
| Heavy | 40 | 5 | 3¼ | 7¾ | 5¼ | Tart apples, apricots, sour cherries, goose- berries, nectarines, peaches, pears, and plums. |
| Very Heavy | 50 | 4¼ | 4¼ | 6½ | 6¾ | Very sour fruit. Try a small amount the first time to see if you like it. |
| 1This amount is also adequate for a 4-quart load. 2Many fruits that are typically packed in heavy syrup are excellent and tasteful products when packed in lighter syrups. It is recommended that lighter syrups be tried, since they contain fewer calories from added sugar. |
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For more information on home canning, contact your local Extension agent.
Sources:
- Reynolds, Susan and Paulette Williams. So Easy to Preserve. Bulletin 989. Cooperative Extension Service, the University of Georgia. Revised by Judy Harrison. (1993)
- USDA. Complete Guide to Home Canning, Agriculture Information Bulletin No. 539. (1994)
Originally published 05/99
