Victorio VKP1148 Aluminum Steam Juicer - Manual (Page 15)

13
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. 5 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. 8 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:
Altitude Half-pints or Pints
0-1,000 ft 10 min
1,001-6,000 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.