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Use of Sugar in Canning Fruit

Sugar is used in canning fruit for the purpose of improving flavor and is not necessary for preservation.

Thin Syrup--1 part sugar to 2 parts water.

Medium Syrup--1 part sugar to 1 part water.

Thick Syrup--2 parts sugar to 1 part water.

To make syrup add the sugar to the boiling water. Stir until all the sugar is dissolved, then boil 2 or 3 minutes.

Thin Syrup may be used with sweet fruits.

Medium Syrup for berries and fruits of medium sweetness. Thick Syrup for sour fruits.