Syrups for use in canning are made by adding together the proper 

 amounts of sugar and water and heating the mixture to the boihng point 

 or until the sugar is all dissolved. Any continued boiling will materi- 

 ally increase the density of a syrup, and should therefore not be given. 



Commercial canners determine the density of a syrup by using a Brix 

 or Balling hydrometer. These instnmients show at once, when floated 

 in a syrup, the per cent, of sugar in the syrup. The Baume hydrom- 

 eter, which is often recommended and which is labeled "syrup hydrom- 

 eter," does not give the per cent, of sugar present. It is graduated in 

 degrees, and any reading of such hydrometer is in degrees Baume, and 

 must be translated into a per cent, reading to mean anything to the 

 home canner. This translation is made by reference to a printed table 

 which gives in per cent, the equivalent of degrees Baume. 



The housewife, however, does not require these instruments in order 

 to prepare her canning syrups. The table printed below will give a 

 very close approximation. These figures have been worked out es- 

 pecially to avoid the imnecessary expense of costly apparatus. Syrups 

 are based on weights of sugar and water. However, if in measuring the 

 proportions given the sugar is rounded over in the measiuing cup the 

 resulting syrups will be sufficiently accurate for household purposes. 



Sugar (Parts). 



Water 

 (Parts). 



Syrup 

 (Per Cent.). 



Amount of 



Sugar in 1 



Cup of Syrup 



(Ounces). 



1, 

 1, 

 1, 



3 

 6 



Fruits canned in the lighter of these syrups will retain more of their 

 fruity flavor, and will be more highly appreciated by all who eat canned 

 fruit for the sake of the fruit. 



Blackberries, raspberries, strawberries, pears, peaches and the less 

 acid plums should be canned in a syrup of 20 to 30 per cent. Sour cherries 

 and the more acid plums will require 50 per cent, syrup. 



The amount of syrup required for each quart of fruit will vary within 

 rather wide limits. The size and character of the fruit, and the manner 

 in which it is packed into the jars or cans, will be the determining factors. 

 One can readily acquire the sldll to pack fruit so uniformly that the 

 variation in amoimt of syrup required for any particular fruit will be 

 quite small. A general rule will be about 22 to 24 ounces of fruit and & 

 to 10 ounces of light syrup per quart jar.^ 



JAMS 



Fruits that have ripened on the plant are 'best for making jams. 

 Slightly over-ripe or soft fniits are much to be preferred to under-ripe 

 fruit. The maximimi amount of sugar, the minimum of acid and the 

 highest quality are found in a well-ripened fruit. Such fruits are not only 



1 For literature on methods of canning write the Extension Service, M. A. C, Amherst, Mass. 



