March 2, 2012
hello All! I canned some peaches today and have quite a lot of leftover syrup.. I made a double-batch of lite syrup with (total) 10 c water, 10 tsp ascorbic acid, 3 c sugar. I heated my peaches in this syrup and poured it over them in the jars. I have about 5-8 cups left and would love to can some peach syrup. do I cook it down until it coats a spoon? what is the deciding point where you know the syrup will be thick enough after processing and cooling? THANKS!
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