If you want to preserve fruits, without sacrificing the fresh fruit flavor. Raw packing with simple sugar syrup is the way to go.
The most common or the favorites to pack this way seem to be plums, pears, and peaches. Later in the season I will discuss these, but this evening we will discuss the littler fruit coming into season.
Following all the rules about sterilizing and processing (click here for that,) you seal in that fresh flavor with out loosing the fruits’ lovely texture.
Here’s what to do.
1. Fill the canning jar just up to the neck with the rinsed and drained fruit.
2. Fill the canning jar just up to the neck with a simple syrup (recipe follows)
Blueberries, Cranberries, Currants, Gooseberries, Elderberries (presumably mulberries, Jen) — in pints 15 minutes; in quarts 20 minutes
Altitude adjustments — don’t forget to add 1 minutes to the processing time for every 1000 ft above sea level that you are.
What about the syrup?
Well, there are 3 basic kinds, light, medium and heavy syrup.
The syrup recipe you use depends on the sweetness of the fruit. Jen and her super sweet mulberries will probably want a light syrup, while cranberries might call for a richer, more sugary syrup.
Note: feel free to substitute honey for half the sugar in any of the following, if your a honey fan, that is.
Yield: 5 cups (each quart of fruit may take somewhere in the neighborhood of 1 to 2 cups of syrup.
Light Syrup (Simple Syrup)
2 cups sugar ( or 1 cup sugar + 1 cup honey, for example )
4 cups water
2 & 3/4 cup sugar ( gee, I wish I knew how to do the little fraction do-hickey on this computer)
3 & 1/2 cups water
3 & 1/2 cups sugar
3 cups water
1. Mix the sugar and water in a pan and let it soak for about 10 minutes without heat.
2. Over low heat, stir the mixture until the sugar dissolves.
3. Increase the heat to bring the mixture to a boil. Just briefly to get rid of the gritty texture.
4. Lower the heat and keep warm until you are ready to use it.
Other in the beginning canning series: