I grew up making a syrup for canning peaches and pears. Then about 30 years ago I learned an easier and more economical way.
Funny what we assume. I grew up making a syrup for canning peaches and pears. Then about 30 years ago I learned an easier and more economical way. The way sugar prices keep going up, every drop counts. I thought everyone knew how to make syrup per jar until last week I was visiting with a young friend who was still making syrup. By the batch.
That ended my assumption. I have found that making syrup per jar saves money and is still very effective and efficient. For pears or peaches: put half cup sugar in the bottom of a quart jar. Add about 1 inch of boiling water to the jar (more is too much). Swirl the jar around a few times to sort of dissolve the sugar, then add the fruit. Top the jar off with hot water to proper height.
Vegetable Processing and Preservation
Process and preserve vegetables by sticking with what you know to keep what you grow.
Home Canning Made Easier
Home canning is both rewarding and practical. With just a little bit of know-how, it doesn’t have to be daunting. Following the rules for each type of food you are preserving will guarantee that it is both safe and delicious.
Practicality of the Pressure Canner
Follow this advice for low-acid food and stick to the pressure canning safety guidelines for easy year-round food preservation.