Syrup for Canned Fruits Recipe Amish Canning Preserving Recipes

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Syrup for Canned Fruits

Wash, remove skin and seeds from fruit. Peaches and pears, cut in half to remove seeds and place halves in jars. Cover with syrup up to the neck of the jar. Wipe off rim. Place a lid and band on top. Cold pack for 10-15 min.

Thin syrup: 3 parts hot water or juice to 1 part sugar.

Medium Syrup: 2 parts hot water or juice to 1 part sugar

Heavy Syrup: 1 part hot water or juice to 1 part sugar

Water may also be boiled.

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The Amish authors of Recipes for Home Canning and Freezing have dedicated their book to anyone who wishes to do their own preserving. They have made the recipes understandable, after all, they were taught by their mothers instead of out of a book. Contains approximately 100 recipes for pickles, relishes, vegetables, fruits, jams and jellies from Lancaster County, Pennsylvania. 36 pages, 5-1/2" x 8-1/4".

Recipes for Home Canning and Freezing More info. and/or Buy

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Authentic Amish Cooking Recipes

Sweet Satisfaction
Katie's Candy Garden

www.KatiesCandyGarden.com

Amish Pleasures

"If the Amish make it, you'll find it at Amish Pleasures."
www.amishshop.com