Fresh Apricots Prepped for Pies - Fruit Prep Home . Contents . Index . Search . Glossary

Print Friendly Recipe Recipe Information Source: Teri Serves/Makes:varies Ingredients 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 Preparation Dry Pack- use 1/2 cup (125 ml) sugar per quart Comments 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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