Canning syrup

Each cup of canned whole fruit requires 1 to 1½ cups of canning syrup. This syrup is used in canning or freezing.

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.