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Chart and Guidelines for Preparing Syrup for Canning Fruits The weight measurement given for canning fruits are approximate guidelines. The factors that determine the amount needed include; the size of the fruit, preparation of the fruit and the jar size. Weight measurements are given for quart size jars; reduce measurments by one half for pint size jars. The addition of sugar syrup, juice or water is needed for canning whole, halved or sliced fruits. Below you will find a table with guidelines for preparing extra light to heavy syrups. Honey and corn syrup can be substituted as part of the sugar. Unsweetened fruit juice or water can be used in place of a sugar syrup. When fruits are canned without the addition of sugar, the hot pack method must be used.
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