1. Selection & Ingredients
2. Equipment
3. Prepare Equipment
4. Prepare Fruit
5. Pack
Choose one of the following packing methods
Unsweetened/Tray (Dry) Pack-
Sugar (Liquid)Pack-
Syrup (Liquid) Pack-
% Syrup | Sugar (cups) | Water (cups) | Yield (cups syrup) |
10 | 1/2 | 4 | 4 1/2 |
20 | 1 | 4 | 4 3/4 |
30 | 1 3/4 | 4 | 5 |
40 | 2 3/4 | 4 | 5 1/3 |
50 | 4 | 4 | 6 |
Pack Type | Rigid Container with wide top opening | Rigid Container with narrow top opening | Flexible bags and wraps | ||
Pint | Quart | Pint | Quart | Any Size | |
Liquid Pack | ½- inch | 1-inch | ¾-inch | 1 ½- inches | Remove as much air as possible |
Dry Pack | ½- inch | ½- inch | ½- inch | ½- inch | Remove as much air as possible |
6. Store