​Canning Liquids
​Sugar syrups, fruit juice or plain water can all be used as the liquid when canning fruit. A sugar syrup is the recommended liquid as the sugar helps retain the best flavour, colour and texture of fruit.

1. Sugar Syrups

Type of Syrup ​ Sugar  Water​ ​Yield
​Very Light ​1 cup (250 mL) ​3 cups (750 mL) ​3 1/2 cups (875 mL)
​Light ​1 cup (250 mL) ​2 cups (500 mL) ​2 1/2 cups (625 mL)
​Medium ​1 cup (250 mL) ​1 1/2 cups (375 mL) ​2 cups (500 mL)
​Heavy ​1 cup (250 mL) ​1 cup (250 mL) 1 1/2 cups (375 mL)

To prepare syrup, combine sugar and water. Bring to a boil, stirring occasionally to dissolve sugar. Allow 1 – 1 1/2 cups (250 – 375 mL) syrup for each quart (litre) jar. Syrup may be prepared and refrigerated for up to three days before use. Return syrup to a boil to pour over fruit in jars.

Sugar Substitutions: Up to one-half of the sugar may be replaced with an equal amount of mild-flavoured honey. Up to one-quarter of the sugar may be replaced by an equal amount of light corn syrup. Artificial sweeteners that are heat stable, such as Splenda and Original Formula Sugar Twin, may be used to sweeten the water to taste. All other artificial sweeteners should be added to fruit at serving time. 

2. Fruit Juice

Fruit juice, such as apple, white grape juice or pineapple juice, may be used as a canning liquid. Fruit juice may be used full strength or diluted half-and-half with water, if desired. The fruit's own juice may also be used in place of a sugar syrup. To obtain juice from the fruit, combine and bring to a boil equal amounts of fruit and water. Simmer and cook until soft, mashing occasionally while cooking; strain. Refrigerate prepared juice for up to 3 days or freeze for later use. Bring to a boil to pour over fruit in jars. 

3. Water

Boiling water may be used as a canning liquid, however, the fruit will not be as flavourful, plump or colourful as fruit canned with a sugar syrup. If desired, artificial sweeteners may be added to the fruit at serving time.
Last updated on January 22, 2019