strawberries.


SIRUPS

Of course you are wondering about the sirups for the different fruits.
There is no set rule for making sirup. It is not necessary to use
sirup in canning fruits. The amount of sugar used in the sirup will
depend upon the individual taste. In a first-class product there
should be enough sirup to improve its flavor, but not enough to make
it take the place in the diet of a sweet preserve rather than a fresh
fruit.

The sirups are made either with varying proportions of sugar and water
or with the same proportions boiled different lengths of time. What is
known as the California sirup is made with three parts of sugar to two
parts of water, boiled gently to different concentrations.

Thin Sirup. For a thin sirup take three cups of sugar and two cups
of water. Mix sugar and heat until the sugar is dissolved. This is
used for all sweet fruits not too delicate in texture and color, as
apples, cherries, pears, or for fruits in which more sugar will be
added in preparation for the table.

Medium Thin Sirup. The sugar and water should be boiled about four
minutes, or until it begins to be sirupy. This is used for
raspberries, peaches, blackberries, currants, etc.

Medium Thick Sirup. Boil the sugar and water until it will pile up
over the edge of the spoon when it is tipped. This is used for sour or