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Discussion Starter #1
I'm thinking about going by the local orchard and picking up some apples to can. I don't want them super sweet, just enough to enhance the flavor of the finished product. Do you think ultra light syrup which is 1/2 cup sugar to 5 cups water is too light? What about canning them in an apple cider syrup where I use cider instead of water when making the syrup?
 

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Do they have to have syrup? I just did some pears, and started with a 1:4 sugar:water syrup, but realized I wouldn't have enough, so I just dumped a bunch more water in it and heated it, and used that. The recipe was actually meant for leaving skins on and not using any sugar in the liquid. :) I opened a jar and tested them, they taste yummy. :)
 

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Discussion Starter #6
Maybe I'll experiment and do a small jar of each and then taste them before committing to a big batch.
 
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