Syrup Recipes for Fruit Canning:
Thin Fruit Syrup:
2 cups of sugar
1 quart of water
Yield: 5 cups

Medium Fruit Syrup:
3 cups of sugar
1 quart of water
Yield: 5-1/2 cups

Heavy Fruit Syrup:
4-3/4 cups of sugar
1 quart of water
Yield: 6-1/2 cups

Extra Heavy Fruit Syrup:
7 cups of sugar
1 quart of water
Yield: 7-3/4 cups

Canning Guide for Fruits and Acid Vegetables:
To Prevent Darkening;
Dip apples, apricots, peaches and pears after cutting in 1 gallon of cold water mixed with 2 tablespoons each vinegar and salt. Do not let fruit stand in mixture longer than 20 minutes; drain well before proceeding.

Syrup Quantity needed;
It depending on fruit's juiciness, use 1-1/2 cups of syrup per quart prepared fruit.
Simmering temperature;
185°-210°F. Boiling temperature varies with mixture.

Filling jars:
For hot pack;
Hot foods goes into hot jars
For cold pack;
Raw food goes into hot jars. Always leave 1/4" - 1/2" head space and make sure that food is submerged in juices. Wipe jars rims and screw caps on before processing.