Viewing 1 post (of 1 total)
  • Author
    Posts
  • #15023
    luckylucky
    Moderator

    Canning Tips
    Once jars have sealed & cooled, I remove the screw bands, wash and dry completely and put
    them away for next use. Leaving these on, I have learned just causes the screw bands to rust.
    Thus making it hard to remove the screw band and lid after it has been in pantry for awhile. Next
    I wash or with clean damp cloth wipe jars and lids clean. Dry with clean dry cloth. Then I put
    the same batch number ( example 0088) on each jar also on the recipe I used to make the
    mixture. That way if for some reason there is a problem. I can easily locate all jars in the same
    recipe.

    county fair! (lol) He found a jar that he claimed made his day just to taste. Instead of us having to
    sift thru many jars of this, we located the number of the batch and could find another of his
    favorite recipe at an eye glance.
    Type of Syrup Sugar to One Quart Water Yield of Syrup
    Light 2 cups 5 cups
    Medium 3 cups 5 1/2 cups
    Heavy 4 3/4 cups 6 cups

    Calculating Amounts
    Fruit Amount Per Quart
    Apples 2 1/2 to 3 lbs.
    Apricots 1 1/2 to 2 1/2 lbs.
    Berries 1 1/2 to 2 1/2 lbs.
    Cherries 2 to 3 lbs.
    Peaches, nectarines 2 to 3 lbs.
    Pears 2 to 3 lbs.
    Plums 1 1/2 to 2 1/2 lbs.
    Rhubarb 1 to 2 lbs.
    Tomatoes 2 1/2 to 3 1/2

Viewing 1 post (of 1 total)
  • You must be logged in to reply to this topic.