Side Pannel
Syrups
Ingredients List
- Adding syrup to canned fruit helps to retain its flavor, color, and shape.
- It does not prevent spoilage of these foods. The guidelines for preparing
- and using syrups (Table 1) 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.
- Procedure: Heat water and sugar together. Bring to a boil and pour over raw
- fruits in jars. For hot packs, bring water and sugar to boil, add fruit,
- reheat to boil, and fill into jars immediately.
- Other sweeteners: Light corn syrups or mild-flavored honey may be used to
- replace up to half the table sugar called for in syrups. For more
- information see Canned Foods for Special Diets.
- Table 1. Preparing and using syrups. (Measure of Water and Sugar)
- Syrup Type: Very Light. Approx. % Sugar: 10. For 9-Pt Load: 6-1/2 Cups
- Water, 3/4 Cups Sugar. For 7-Qt Load: 10-1/2 Cups Water, 1-1/4 Cups Sugar.
- (Approximates natural sugar levels in most fruits and adds the fewest
- calories.)
- Syrup Type: Light. Approx. % Sugar: 20. For 9-Pt Load: 5-3/4 Cups Water,
- 1-1/2 Cups Sugar. For 7-Qt Load: 9 Cups Water, 2-1/4 Cups Sugar. (Very
- sweet fruit. Try a small amount the first time to see if your family likes
- it.)
- Syrup Type: Medium. Approx. % Sugar: 30. For 9-Pt Load: 5-1/4 Cups Water,
- 2-1/4 Cups Sugar. For 7-Qt Load: 8-1/4 Cups Water, 3-3/4 Cups Sugar. (Sweet
- apples, sweet cherries, berries, grapes.)
- Syrup Type: Heavy. Approx % Sugar: 40. For 9-Pt Load: 5 Cups Water, 3-1/4
- Cups Sugar. For 7-Qt Load: 7-3/4 Cups Water, 5-1/4 Cups Sugar. (Tart
- apples, apricots, sour cherries, gooseberries, nectarines, peaches, pears,
- plums.)
- Syrup Type: Very Heavy. Approx % Sugar: 50. For 9-Pt Load: 4-1/4 Cups
- Water, 4-1/4 Cups Sugar For 7-Qt Load: 6-1/2 Cups Water, 6-3/4 Cups Sugar
- Very sour fruit. Try a small amount the first time to see if your family
- likes it.
- NOTES:
- 9-Pt Load values are also adequate for a 4-quart load.
- Many 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
- ======================================================= === * USDA
- Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
- courtesy of Karen Mintzias
- From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Directions
Recipe via Meal-Master (tm) v8.05
Title: Szagoleves (Sage Soup)
Categories: Hungary, Soups/stews, New, Formatted
Yield: 4 Servings
2 tb Sage; minced
1 ts Lemon rind; grated
2 tb Sugar, granulated
Lemon juice
2 c Wine, red, dry
1 Cinnamon stick
Boil the sage and lemon rind in 3 cups of water for about 30 minutes.
Strain. Add sugar, lemon juice to taste, and wine. Bring to a boil.
Put the cinnamon stick in a soup tureen and pour soup over. Serve in
cups.
Note: This is a spiced drink as much as a soup, from Gyula Vasvary,
master chef of the 1820's.
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
