Fresh Apricots Prepped for Pies - Fruit Prep
Ingredients
- Sugar syrups for syrup-pack canning or freezing fruits
- Type of syrup/ sugar/ water / yield
- Light / 2c./ 4c./ 5c./
- Medium / 3c. / 4c./ 5 1/2c
- Heavy / 4 3/4c./ 4c./ 6 1/2
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- You will need 1-1/2 cups (350 ml) syrup for each quart of fruit
Instructions
- Dry Pack- use 1/2 cup (125 ml) sugar per quart