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.