Fruit and berry juices, and syrups
1 Batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
Directions
The juices of such fruits as blackberries, cherries, currants, elderberries, raspberries and strawberries may be canned. The flavor of these juices is better if the fruits are cooked and the juice pressed out.
Select sound, ripe fruit. Drush, add small amount of water, and heat slowly to simmering point. Simmer until fruit is soft. Strain through a double thickness of cheesecloth. The addition of sugar will give a better flavor. If desired, add 1 cup of sugar to 1 gallon of juice. Bring juice to simmering point and pour into clean jars, to within ½ inch of top of jar. Put on cap, screwing the band tight. Process 10 minutes in boiling water bath.
Fruit syrups..Same as fruit juices except that there must be at least as much sugar as fruit juice.
Source: Kerr Canning Book
Related recipes
- Fruit juice cooler
- Fruit juice cooler - gbdp78b
- Fruit juice medley
- Fruit juice punch
- Fruit juice slush
- Fruit purees (of any fruit except figs & tomatoes)
- Fruit sweetener recipe
- Fruit syrup
- Glace' fruit, and fruit syrup
- Italian fruit syrups, part i
- Raspberry currant syrup
- Strawberry syrup
- Sugared fruit
- Syrup
- Syrup indv.
- Syrup stock
- Syrups
- Three-berry syrup
- U.s. department of agriculture berry syrup
- Very berry juice