Sugar Syrups for Canning or Freezing
Light Syrup: 2 cups sugar and 4 cups water; yields 5 cups.
Medium Syrup: 3 cups sugar and 4 cups water; yields 5 1/2 cups
Heavy Syrup: 4 3/4 cups sugar and 4 cups water; yields 6 1/2 cups
Heat sugar and water until sugar is dissolved. For canning, keep syrup hot until used, but don't boil down. For freezing, refrigerate until ice cold.
To help maintain quality of canned fruits, use Fruit Fresh: 1/4 teaspoon dissolved in 1/4 cup cold water, added to each quart of fruit.
Use hot water bath for fruits, tomatoes, pickles, jams and jellies. Use a pressure canner for meats, fish, chicken and other vegetables.