bluegrassmom Posted August 15, 2006 Share Posted August 15, 2006 The recipe that I am using to preserve my pears calls for 3 cups of sugar total for each batch. I have tasted the pears and the liquid they are in and it is just TOO MUCH! Way too sweet. Will it hurt anything if I cut the sugar way back? Link to comment
Cat Posted August 15, 2006 Share Posted August 15, 2006 There are 3 types of Simple Syrups... light syrup - 3 parts water to 1 part sugar medium syrup - 2 parts water to 1 part sugar heavy syrup - 1 part water to 1 part sugar (equal amounts) If you have sweet fruits, use a lighter one. Some people even use just water, but I don't like that. Link to comment
Shawna Posted August 16, 2006 Share Posted August 16, 2006 ITA with Cat about using water....it seems to suck all of the flavor out of whatever you're canning. I'd just use the lightest syrup (that's what I just did with the peaches I canned!). Have fun! Shawna Link to comment
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