Recipes > Preserves & Pickles > Canned & Preserved Fruit > Use of Sugar in Canning Fruit

Use of Sugar in Canning Fruit

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

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

Thin Syrup

1 part sugar to 2 parts water for sweet fruits.

Medium Syrup

1 part sugar to 1 part water for berries and medium sweet fruits.

Thick Syrup

2 parts sugar to 1 part water for sour fruits.

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Source

The New Dr. Price Cookbook (1921).