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Fresh Apricots Prepped for Pies - Fruit Prep
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  • Sugar syrups for syrup-pack canning or freezing fruits
  • Type of syrup/ sugar/ water / yield
  • Light / 2c./ 4c./ 5c./
  • Medium / 3c. / 4c./ 5 1/2c
  • Heavy / 4 3/4c./ 4c./ 6 1/2
  • *****************************************************
  • You will need 1-1/2 cups (350 ml) syrup for each quart of fruit
  • Dry Pack- use 1/2 cup (125 ml) sugar per quart
So that your fruit doesn't "turn" use 3/4 t. absorbic acid per quart when using syrup pack method and 1/4 t. absorbic acid when useing dry pack.

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