• Prep Time:
  • Cooking Time:
  • Serves: 1 Text


  • Recipe Submitted by on

Category: Canning

 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


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

Note: This is a spiced drink as much as a soup, from Gyula Vasvary,
master chef of the 1820's.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?