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Syrups

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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

 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.



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