Syrups for Canning

A sugar syrup, juice, or water is needed for canning whole, halved, or sliced fruits. The below chart gives guidelines for preparing super-light to heavy syrups. Honey and corn syrup can be used to substitute part of the sugar. Unsweetened fruit juice or water can be used in place of a sugar syrup. When fruits are canned without the addition of sugar, the hot pack method must be used.

Type of Syrup

Granulated Sugar

Other Sweeteners

Water

Syrup Yield

Super-Light

1/4 cup

 

5 1/4 cups

6 cups

Ultra-Light

1/2 cup

 

5 cups

5 1/4 cups

Extra-Light

1 1/4 cups

 

5 1/2 cups

6 cups

Light

2 1/4 cups

 

5 1/4 cups

6 1/2 cups

Medium

3 1/4 cups

 

5 cups

7 cups

Heavy

4 1/4 cups

 

4 1/4 cups

7 cups

Corn Syrup

1 1/2 cups

1 cup corn syrup

3 cups

6 cups

Light Honey

1 cup

1 cup liquid honey

4 cups

5 cups

Light Honey

 

1 cup liquid honey

3 cups

4 cups

Medium Honey

2 cups

1 cup liquid honey

4 cups

6 cups

Medium Honey

 

2 cups liquid honey

2 cups

4 cups

Alway prepare your hot liquid before you prepare your fruit. The liquid should be waiting for you; you shouldn't be waiting for your liquid to boil.

Follow From Karen's Kitchen on

Cake Decorating Ideas | Glossary of Terms | Recipes | Tips & Advice | facebook

Home | Contact Us | Privacy Policy | Site Map