Fruit Syrup Recipes For Canning

CANNING PEARS {PRESERVED PEARS}

Steps:

• Prepare your water bath canner by filling it with water. You just need to have enough water to cover the jars by 2 inches once the water is boiling.
• Set the canner on the stove. Turn the burner to high. Once it reaches a boil, reduce it to simmer. You want to keep the water hot so that everything is ready when the pears are.
• Wash and sanitize your jars. You'll want to keep them warm to avoid having them crack when placed in the canner. You can fill them with hot water, or place them on a tray in the oven at 170F.
• Wash your lids with hot soapy water and place them in a clean bowl for now.
• Fill a large bowl halfway with water and mix in 1/3 cup of bottled lemon juice.
• Cut the tops and bottoms off of the fruit.
• Using a vegetable peeler, peel off all the pear skins.
• After that, cut the pear in half from the top to the bottom.
• Take the paring knife and make a cut from the stem to the bottom on one side. Repeat on the other side, then jiggle the core out. Discard the core, and put the pear in the water with the lemon juice.
• When the bowl is getting full of skinned/cored pears, start the syrup. In a large pot, mix 1 cup of sugar per 6 cups of water and heat over medium.
• (Hot pack option) Once the syrup is boiling, add the pears one layer at a time (a canning term that means don't totally fill the pot) and heat for 5 minutes.
• (Hot pack option) Using a fork, grab the now softened pears one at a time, and put them cavity side down in the canning jar.
• (Raw pack option) use a fork and place pears cavity side down in the canning jar.
• Return the burner under the canner back to high to get the water back to a rolling boil.
• Using a canning funnel and a ladle, slowly pour the hot syrup into the jars until the pears are completely covered. Leave 1/2 inch of headspace. Headspace is defined as the space between the top of the food and the top of the jar.
• Remove the bubbles from the jar (I use a plastic chopstick).
• Use a wet clean rag and wipe the rim of the jars to make sure it is free of any food or syrup.
• Place a clean lid and ring on the jar and tighten the ring to fingertip tight.
• Using canning tongs, add jars to the boiling water, and put the canner lid on. Pro tip: you must have at least 2 inches of water over the tops of the jars for safe canning.
• Once your jars are completely covered with the boiling water, put the lid on and boil for 20 minutes (pints) or 25 minutes (quarts).
• Once your jars are starting to process, fill up your next 6-7 jars with hot pears, syrup, etc.
• When the time is up, remove the canner from heat, and let sit for 5 minutes.
• Remove the jars using canning tongs and place them on towels on the counter undisturbed for 12-24 hours.
• After everything has cooled, check the seal by pushing down on the middle of the lid. If it doesn't give way, it's sealed. If the lid bows a little bit, put that in the fridge and use it within 3 weeks.
• Label the sealed jars, and store in a cool dark place for up to a year.

BLUEBERRY SYRUP (POMONA)

Steps:

• Wash and stem blueberries.
• Mash the blueberries a layer at a time in something like a pie plate using something like a potato masher.
• Add to a large pot.
• Add the calcium water to the pot.
• Put on burner to start coming to a boil.
• Meanwhile, put the pectin powder in a bowl. Mix in the sugar, if using sugar. Then whisk in the lemon juice all at once (along with the liquid stevia, if using instead of sugar. If using honey, mix the lemon juice and honey first, then whisk into pectin powder.) Set aside.
• When blueberries have come to a full boil, stir in the lemon juice mixture a dollop at a time.
• Bring back to a boil, if necessary, and then let boil for another minute.
• Remove from heat.
• Ladle into 125 ml (4 oz) or quarter-litre (1/2 US pint / 8 oz) jars.
• Leave 1 cm (1/4 inch) headspace.
• Debubble, adjust headspace.
• Wipe jar rims.
• Put lids on.
• Process in a water bath or steam canner.
• Process either size jars for 10 minutes; increase time as needed for your altitude.

BLACKBERRY SYRUP {CANNING BLACKBERRY SYRUP}

Steps:

• Combine 1/4 cup water and berries in a heavy-bottomed pot. Cook down over medium heat until the berries are very soft and steaming.
• When hot, use an immersion blender in the pot to blend the berries.
• Ladle hot berry sauce into a metal sieve placed over a bowl.
• Use a spatula to work the sauce around until all that is left in the sieve is the seeds. Return the now seedless sauce to the cooking pot.
• Mix sugar and (optional) lemon juice into the sauce, cook on medium-high, stirring often until the syrup has reduced by 1/3 (about 5-10 minutes).
• If you're not canning the syrup, simply transfer it to small containers. Refrigerate and use within a month, or freeze for six months.

BASIC SIMPLE SYRUP RECIPE

Steps:

• Combine water and sugar in a medium sauce pan
• Heat over medium heat until the sugar is dissolved.
• Remove the pan from the heat and let cool.
• Pour the syrup into a clean jar or bottle.
• Store in the refrigerator.
• Use within a month.

BASIC RECIPE FOR FRESH FRUIT SYRUP

Steps:

• Gather the ingredients.
• Peel, de-stem, or remove seeds from the fruit, as appropriate.
• Place the fruit, water, and sugar into a pot.
• Cook the fruit with the sugar and water, bringing it to a boil and then lowering the heat to simmer.
• Smash the fruit while it is cooking.
• Simmer until the mixture has thickened to a syrupy consistency. This should take about 10 minutes.
• Once the mixture has thickened, you can press it through a strainer to make a thin syrup.
• If you prefer a thicker syrup, process the cooked syrup in a food processor .
• Serve with your favorite breakfast item. Enjoy!

STRAWBERRY SYRUP

Steps:

• In a large pot combine strawberries, 1½ cupsof the water and lemon peel. Boil gently for 5 minutes.
• Transfer to a dampened jelly bag or a strainerlined with several layers of cheesecloth set over a deep bowl.
• Let drip,undisturbed, for a least 2 hours.
• In aclean large pot, combine sugar and remaining 1½ cups water.
• Bring to a boilover medium-high heat, stirring to dissolve sugar, and cook until temperaturereaches 230° F.
• Add strawberry juice and corn syrup. Increase heat to high,boil for 5 minutes, stirring occasionally.
• Remove from heat and stir in lemonjuice.
• Ladle into hot jars and leave a ¼-inch headspace. Remove air bubbles and adjustheadspace.
• Wipe rim and place lids and screw bands. Tighten the screw bandsfinger-tight.
• Place jars in prepared canner, with jars completely under water.Bring to a boil, reduce heat to maintain gentle boil and process for 20minutes*. Turn off heat and remove canner lid.
• Allow jars to sit in canner for5 minutes before removing. Set jars on rack or towel out of drafts and allow tocool. Remove screw band, label and store.

LIGHT SYRUP

Steps:

• In a stainless steel saucepan, combine sugar and water. Bring to a boil over medium high heat, stirring until sugar is dissolved. Reduce heat to low and keep waarm until needed, taking care not to boil the syrup down.