SYRUP TABLE

PERCENTAGE AMOUNT AMOUNT
SYRUP OF SUGAR OF WATER
15% 4 cup 2 cups
20% 116 cups 2 cups
30% 134 cups 2 cups
45% 25% cups 2 cups

FRUITS PRESERVED WITHOUT SUGAR

The following fruits may be successfully canned without sugar by using boiling water
instead of sugar-syrup. Fruits canned without sugar should be closely packed for
best results.

It must be noted however, that only the water bath and pressure cooker methods should
be used.

The open kettle method is not satisfactory when water is substituted for syrup.

Use the following times for processing:

Pts. & Ots. De sOuaniet’ Pts. & Ots. Pr.-Cooker
Water Bath 5 lbs. Time Water Bath 5 lbs. Time
Min. in Min. Min. in Min.
FRUITS
Pe. cr ee 25 10 Apple Sauce...... 18 8
TSG Sg 35 10 Blueberries........ 25 8
Pe foo sees 25 10 Cherries.....:..:. 25 10
Bee: fe 35 10

Fruits and Berries Preserved Without Sugar For Pies and

Desserts and People Who Cannot Have Sugar

Fruits used for pie making or for sauces may be canned without addition of sugar.
Juicy fruits, as berries, cherries, currants and plums should be canned in their own
juices. Water is not required.

Berries or fruits are cleaned and prepared for cooking. Then simmer from 2 to 4
minutes and pour immediately into hot sterilized containers, seal and process in hot-
water bath.

For apples, peaches and pears or other less juicy fruits, some water is required.
Prepare for cooking and add just enough water to prevent sticking or enough to make
a sauce. Pre-cook for 5 minutes and pour into sterilized containers.

Process in hot-water bath, following chart for correct length of time.

Test jars carefully; having a perfect seal is very important when using this method
of canning.

If you plan to use these fruits or berries as a sauce, we suggest that you open ‘the jars
at least half an hour before serving and add sugar to taste. -

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