| Fruit |
Syrup Pack |
Sugar Pack |
| Apples |
Use 40% syrup. |
Add ½ tsp. crystalline ascorbic acid to each qt. syrup to
prevent browning. Press fruit down and cover with syrup. Mix
with ½ cup sugar with every 1 quart of fruit. |
| Apricots |
Use 40% syrup. |
Mix with ½ cup sugar for every 1 quart of fruit. |
| Avocado |
Puree and add 1 tbsp. lime juice for 2 avocados. |
| Bananas |
Mash and add 1 tsp. lemon juice per cup of
banana. |
| Cherries |
Sour, use 60% syrup. Sweet, use 40% syrup. |
Sour, mix with ¾ cups sugar for every 1 qt. cherries. |
| Cranberries |
Use 50% syrup |
|
| Figs |
Use 50% syrup |
|
| Grapefruit |
Use 30% syrup. |
|
| Grapes |
Use 40% syrup. |
|
| Lemons/Limes |
Use 40% syrup |
|
| Mangoes |
Use 30% syrup. |
|
| Melons |
Use 30% syrup. |
|
| Nectarines |
Use 40% syrup. |
|
| Oranges |
Use 40% syrup. |
|
| Peaches |
Use 40% syrup. |
Mix with 2/3 cups sugar for each quart of fruit. |
| Pears |
Use 40% syrup. Heat in boiling syrup for 1-2 minutes. Drain
and cool. Pack and cover with syrup. |
|
| Pineapples |
Use a 30% syrup made with pineapple juice. Or use
unsweetened pineapple juice. |
|
| Plums |
Use 40-50% syrup. |
|
| Raspberries |
Use 40% syrup. |
Mix with ¾ cups sugar for every 1 quart of berries. |
| Rhubarb |
Use 40% syrup. |
Mix ½ cup sugar for every 1 quart of fruit. |
| Strawberries |
Use 50% syrup. |
Mix with ¾ cups sugar to every 1 quart of strawberries. |
| Tomatoes |
Freeze only as sauce, puree, or paste. |
