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.