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Peach syrup
July 4, 2012
4:46 pm
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lesliedgray
Big Chicken
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Forum Posts: 33
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March 2, 2012
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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!

July 12, 2012
2:50 pm
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JeannieB
Columbia, South Carolina
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September 2, 2008
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The only syrup I have made was when the jelly didn’t set!

Don't cry because it's over—smile because it happened!

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