Accompanied story, “Learn the Cold Hard Facts about Freezing Food,” published 8-8-2013
4 3/4 cups sugar
4 cups water
Dissolve sugar in lukewarm water, mix until the solution is clear.
Chill syrup before using.
Use just enough cold syrup to cover the prepared fruit after it has been placed in the container.
Yields 6 1/2 cups.
Note: For those wishing to cut down on sugar, fruit can be covered with water or unsweetened juice containing ascorbic acid. For a juice pack, use unsweetened light-colored complementary juices, such as apple, pineapple, orange or white grape juice.
-- from the University of Missouri Extension publication “Food Preservation: Freezing Food”
