Victorio VKP1140 Stainless Steel Steam Juicer - Manual (Page 12)

10
Processing Times for Apple-Cinnamon Syrup:
Altitude Half-pints or Pints
0-1,000 ft. 10 min
1,001-6,001 ft. 15 min
Above 6,000 ft. 20 min
*This recipe has been adapted from the apple-cinnamon syrup recipe in
Ball’s Blue Book, Guide to Preserving, 100th Anniversary Edition, p. 82.
Berry Syrup
Yield: About 9 half-pints.
Ingredients:
5 c. Berry Juice
6 ¾ c. Sugar
Procedure: Once you have finished juicing the berries of your choice
(refer to p. 4 for juicing instructions), measure 5 cups of juice into a large,
heavy bottom saucepan. Combine the juice with 6-3/4 cups of sugar, bring
to a boil, and simmer 1 minute, stirring occasionally. Remove from heat,
skim off foam, and fill into sterile half-pint jars, (refer to p. 6 for proper
sterilization instructions), leaving 1/2-inch headspace. Remove air bubbles
and adjust headspace if needed. Wipe rims of jars with a dampened, clean
paper towel. Adjust lids and tighten rings finger-tip tight ONLY. Then,
process in a water-bath canner according to your altitude. If you are unsure
of your altitude level, please contact your local extension office.
Processing Times for Berry Syrup:
Altitude Half-pints or Pints
0-1,000 ft. 10 min
1,001-6,001 ft. 15 min
Above 6,000 ft. 20 min
*This recipe has been adapted from the berry syrup recipe in the USDA’s
Complete Guide to Home Canning, section 2-10.