It
will be well to note, though, that the sugar does not penetrate the
fruit unless the two are cooked together.
79. In order to make sirup for canning, place the desired quantities of
sugar and water in a kettle and proceed to heat them. Stir the liquid
while it is heating, in order to assist in dissolving the sugar. When it
has begun to boil rapidly, remove the sirup from the fire and use it at
once. Do not continue boiling.
In preparing such sirups, it will be well to note that the greater the
proportion of sugar to water or the longer the sugar and water are
allowed to boil, the denser, or heavier, will the sirup become. It is
this _density_ of sirup that regulates its use for the different kinds
of fruit and determines its nature. Thus, a sirup in which the
proportion of sugar to water is so large as to make the sirup thick is
known as a _heavy sirup_; one in which the proportion of water to sugar
is so large as to make the sirup thin is called a _light sirup_; and one
in which the proportion of sugar and water is such as to produce a sirup
that is neither thick nor thin, but stands between the two extremes, is
called a _medium sirup_.
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