Syrup pack in 40 to 50 percent syrup. If ascorbic acid is used, use teaspoon per quart of syrup. Mix carefully to avoid crushing. Syrup pack in 40 percent. Use dry pack.
Strawberries Wash and remove caps from fully ripe, firm berries with a deep-red color.
Syrup pack whole berries using a 50 percent syrup. Originally prepared and released by Susan J. Reynolds, Former Extension Food Specialist. The Cooperative Extension Service, The University of Georgia College of Agriculture and Environmental Sciences offers educational programs, assistance and materials to all people without regard to race, color, national origin, age, sex or handicap status. Reprinted with permission from the University of Georgia. C758-7 Site Search .