It is for this
reason that canned fruit does not require so much time for sterilization
as vegetables do. Still it should not be inferred that care is not
necessary in the canning of fruits. Indeed, the more care that is taken,
the better are the results likely to be.
78. SIRUPS FOR CANNING.--Before the canning of fruits can be undertaken,
it is necessary to possess a knowledge of the sirups that are needed.
Such sirups consist simply of sugar dissolved in boiling water. The
quantity of sugar and water required for a sirup depends on the acidity
of the fruit and the purpose for which it is to be used. Plain canned
fruits that are to be used for sauces, etc. require less sugar
proportionately than those which are preserved, and fruit canned for pie
making may have less than either. Thus, fruits of the same kind may be
canned with sirups of different proportions. To a great extent, the
quantity of sugar to use with fruit may be regulated by the taste, but
it will be readily seen that such fruits as sour cherries and plums will
require more sugar to make them palatable than pears and blueberries.
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