Canning syrup

Each cup of canned whole fruit requires 1 to 1½ cups of canning syrup. This syrup is used in canning or freezing.
== Types of canning syrup ==
* light syrup: 2 cups sugar to 4 cups water = 5 cups syrup.
* medium syrup: 3 cups sugar to 4 cups water = 5½ cups syrup.
* heavy syrup: 4½ cups sugar to 4 cups water = 6½ cups syrup.
If you wish, you can replace up to half the sugar with honey or corn syrup.
== Canning fruit ==
* apples = light syrup
* apricots = either medium or heavy syrup
* blackberries or raspberries = either medium or heavy syrup
* blueberries = no syrup, sugar or liquid
* cherries = light syrup
* peaches = medium or heavy syrup
* pears = light syrup
* pineapple = light syrup
* plums = medium or heavy syrup
* rhubarb = no syrup but instead, ½ cup sugar for each pint.
Category:Liquids and beverages