Used this recipe: https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/pears-halved/
Made 6 pints. The recipe doesn't list an amount of syrup to make, so I eyeballed it, and by eyeballed, I mean I made a gallon of very light syrup. Which, in hindsight, is insane, since I don't even have enough jars to hold that much syrup even without pears. Elsewhere on the site it recommends 6.5 cups of syrup for a 9 pint load. The concern is, does this mean the acidity of the final product is diluted? Is a significant amount of acid from the pears lost to the excess unused syrup? Or is that not how it works?
by zfl190
1 Comment
I do VL syrup (or WB and pressure can) with all my fruits because I find everything tastes too sweet.
I’m not sure what you’re asking though… you made a lot of VL syrup and canned using the NCHFP Recipe. You sound like you’ve got extra syrup, but that’s not what you seem to be asking about?