|Syrup Type||Water||Sugar||*Honey/Maple Syrup|
|Light||4 Cups||2 cups||-|
|3 Cups||-||1 Cup|
|Medium||4 Cups||3 Cups||-|
|2 Cups||-||2 Cups|
|Heavy||4 Cups||4 1/2 Cups||-|
* Do not use honey as a substitute for sugar on fruits given to children under 1 year of age. Honey can contain botulism spores that cannot be destroyed by the intestinal tracts of infants. Syrups need to be brought to a boil to dissolve the sugar (use stovetop or microwave). To keep syrup warm for processing, pour it into the carafe of a coffee maker (not into water well) and turn the burner on, or hold it in an oven set on warm.
By Ellen Brown
By Pico from St. Paul, Alberta
I'm looking for a dry preservative for freezing fruit.
Vicki from West Virginia
A great way to save money is to freeze fruit when it is in season and inexpensive, so that you can use it throughout the year. This is also useful if you have a garden and want to enjoy the "fruits" of your labor for longer. Here are a few tips to help people new to freezing produce.
- Use ripe fruit, but not overripe and mushy.
- All fruit should be cleaned well.
- Remove unwanted parts; stems, bruises, etc.
- Cut fruit to the desired size. Keep in mind what youplan to use it for.
- Divide your fruit into portions that will be useful in the future. This will allow you to thaw just the right amount of fruit when you use it.
- To preserve fruit color and texture, add sugar.
- Freeze in air tight containers that keep out both moisture and air.
- Prepare the fruit in a sterile environment.
- Mark packages with frozen fruit and be sure to rotate.Always use the oldest first.
- What works best for me is packaging in bags. Use bags that are intended for freezing. Squeeze as much air out as you can before sealing the bag.
Tip: One way to prevent some fruit from sticking together, like strawberries, for example, is to first freeze them on a cookie sheet until they are solid. Then when you transfer them to their container for long term storage, they will be less likely to stick together.