1. Home
  2. Food
  3. Home food preservation

Water Bath Canning: Fruit Syrup (in English)

Este contenido ha sido traducido automáticamente. El servicio de Extensión de Oregon State University (OSU) no garantiza la exactitud del texto traducido. Consulte la versión original en inglés para confirmar la información.

This video is one of a series of four produced by the Oregon State University Extension Service in Clackamas County that explains the Oregon Farm Direct Marketing Law (OFDML) and illustrates science-based, step-by-step food preservation techniques. In this video we demonstrate how to make a simple fruit syrup using a water bath canner. For more information on the OFDML, or food preservation recipes or techniques, you can go to Oregon’s Farm Direct Marketing Law: Producer-Processed Value-Added Products or Home Food Safety and Preservation Program

Canned peppers in glass jar (photo Lynn Ketchum)
Want to learn more about this topic? Explore more resources from OSU Extension: Home food preservation

¿Fue útil esta página?

Contenido relacionado de El servicio de Extensión

Safely Canning Foods: Pressure Canners, Pressure Cookers and Electric Pressure Cookers

This illustrated fact sheet explains the difference between pressure canners, pressure cookers and electric pressure cookers. Pressure canners are recommended for food preservation but pressure cookers and electric pressure cookers are not.

Jeanne Brandt, Nellie Oehler | Sep 2020 | Extension Catalog publication

4-H Food Preservation: Intermediate/Senior Level

4-H members who have completed the beginning and expanding levels of the 4-H Food Preservation project are ready for the advanced level.

Nancy Kershaw, Lynette Black | Feb 2021 | Extension Catalog publication

Dig into hundreds of publications from OSU Extension online catalog

Have a gardening question? Find an answer in one of OSU Extension's publications.

Kym Pokorny | Nov 22, 2019 | News story

Can nuts safely be canned?

I have purchased two 12 oz packages of nuts , I want to can them, can you tell me what size canning jars that I will need?

Jeanne Brandt | Feb 2017 | Featured question

Understanding and Making Kombucha - Colorado State University (in English)

Kombucha is a lightly effervescent, cider-like beverage, made by fermenting sweetened tea. It is produced using a starter culture of bacteria and yeasts called a SCOBY (Symbiotic Colony of Bacteria and Yeast). A mature SCOBY resembles a flat, jelly-like pancake, often referred to as a ‘mushroom’ or ‘tea fungus’ due its unique appearance, although it is not a mushroom.

Mar 2020 | Publication

Preserving Foods: Berries (SP 50-780)

Oregon is rich in berries. Strawberries are first to arrive every year, followed by raspberries, currants and the many varieties of blackberries. Here's how to preserve that bounty, either whole or as spreads and syrups.

Nellie Oehler | Feb 2013 | Article

Canned Lemon Curd (SP 50-922)

Think of lemon curd as the citrus cousin of other fruit jams. It's creamy, tangy and enhances what it touches — cakes, scones, tarts and pastries. All you need to make it are lemons, juice, eggs, butter and sugar.

Nellie Oehler | Feb 2015 | Article

Pickling Vegetables

Describes the equipment and ingredients needed for pickling, and how to pack jars, process vegetables, and store the pickled results. Includes 17 recipes, processing times for various altitudes, and a safety checklist.

Jeanne Brandt | Jul 2019 | Extension Catalog publication

Pickles and Relishes: Problems and Solutions (SP 50-744)

Did your homemade pickles not turn out as you expected? Are your pickles hollow, off-color, shriveled, or soft and slippery? Here's a look at common pickling problems, their probable causes and how to fix them.

Nellie Oehler | Jan 2017 | Article

Fruit Pickles and Chutney (SP 50-757)

Fruit pickles and chutneys are both delicious condiments for meat, poultry, fish and sandwiches, and can be easily made and canned at home. They both bring sweet, sour and spicy components to whatever they touch.

Nellie Oehler | Jan 2017 | Article

Pickle Fact Sheet (SP 50-466)

The Pickle Fact Sheet provides what you need to know to pickle vegetables and fruits at home, from selecting the best produce to what type of salt, vinegar and spices to use, plus tips for processing and storing.

Nellie Oehler | Mar 2020 | Article

Home Freezing of Seafood

Explains how stiffening (rigor mortis) and oxidation of unsaturated oils and pigments in freshly caught fish impact frozen fish quality. Describes how to clean and prepare fish (dressed, pan-dressed, steak, and fillet...

Barbara Rasco | Apr 2006 | Extension Catalog publication

Canning Seafood

This publication provides research-tested processing recommendations for various types of seafood. It gives step-by-step instructions for canning tuna, all other fish, whole and minced clams, crab, oysters, and shrimp. It...

Jeanne Brandt | Nov 2020 | Extension Catalog publication

Preserving Cherries (SP 50-883)

Fresh cherries have been eaten since prehistoric times. Today, preserving them allows their flavor to be enjoyed beyond their all-too-short season. Here's a guide to canning, freezing and drying sweet and sour varieties.

Nellie Oehler | Jul 2015 | Article

Preserving Figs (SP 50-648)

Many types of figs are grown in the Northwest with some ripening in early summer and others in the fall. They're best when they ripen on the tree. They can be canned, frozen, dried or made into a variety of preserves.

Nellie Oehler | Mar 2020 | Article

Preserving Kiwifruit (SP 50-832)

Kiwifruit is native to southeast Asia but is now grown around the world with some commercial production in the Northwest. Kiwifruit makes great jams, jellies and preserves, and can be preserved by freezing and drying.

Nellie Oehler | Mar 2013 | Article

Preserving Pears (SP 50-678)

All varieties of pears are good candidates for preserving, but some are better than others for specific uses. Pears are best canned, dried, or made into butters, relishes and chutneys. Freezing pears isn't recommended.

Nellie Oehler | Nov 2014 | Article

Preserving Cranberries (SP 50-929)

Cranberries are a native American fruit and have long been a part of the Thanksgiving table. But cranberries aren't just for sauce and juices — they also make nutritious fruit spreads, chutneys, relishes and even catsup.

Nellie Oehler | Mar 2020 | Article

Pregúntale a Extensión

¿Tienes una pregunta? Pregúntale a Extensión

“Pregúntale a Extensión” es una forma de obtener respuestas del Servicio de Extensión de Oregon State University. Contamos con expertos en familia y salud, desarrollo comunitario, alimentación y agricultura, temas costeros, silvicultura, programas para jóvenes y jardinería.

Haganos una pregunta