Information for fruits preservation

Fruits

The quantity of gram for one-liter jar

Sugar syrup for one-liter jar

 

Duration of pasteurization

The temperature of pasteurization

 

 

sugar

gram

water

gram

 

 

Strawberry

800

150

100

20

80

Currant

900

180

100

20

80

Gooseberry (green)

750

180

100

20

80

Gooseberry (ripe)

750

150

100

20

80

Raspberry

875

180

100

20

80

Bilberry

850

180

100

20

80

Blackberry

800

150

100

20

80

Sweet cherry

850

140

100

30

85

Seedless sweet cherries

1100

150

100

30

85

Cherry

850

160

100

30

85

Seedless cherries

1100

170

100

30

85

Plum

750

150

100

30

85

Seedless plums

1000

160

100

30

85

Apricot (whole)

800

160

100

30

85

Apricot (half)

1300

170

100

30

85

Peach

1000

160

100

30

85

Apples (cut)

1000

130

100

30

90

Apple sauce

1100

70

100

30

90

Pear

1250

150

100

30

90

Quince

2000

180

100

30

90

Hips

2000

180

100

30

80

Rhubarb

850

180

100

30

80

Vegetable marrow compote (sour-sweet)

1000

150

100

30

80

 

Share this: