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[DOCX File]Raspberries - Oklahoma State University–Stillwater
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Use just enough cold syrup to cover the prepared fruit after it has been placed in the container (about 1/2 to 2/3 cup of syrup per pint). To keep fruit under the syrup, place a small piece of crumpled parchment paper or other water-resistant wrapping material on top, and press fruit down into the syrup before sealing the container.
fruit simple syrup

[DOC File]PickYourOwn
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4 cups 6 cups 7 cups Fruit juice syrup requires no preparation. To prepare sugar and Splenda syrups, while heating the water in a pot on the stove (or microwave), add sugar slowly, stirring constantly to dissolve. Once it is dissolved remove it from the heat. After preparing the liquid syrup, let it cool before mixing it with the peaches!
how to make fruit syrup

[DOC File]Basic Liqueur (Cordial) Recipe
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Boil together for about 5 minutes, making sure the sugar dissolves. -The syrup must be cool before adding to the alcohol mixture, as heat evaporates alcohol. 1/2 cup water + 1 cup white sugar yields 1 cup syrup. One cup syrup plus three cups 80 proof vodka equals 60 proof liqueur. Two cups syrup plus three cups 80 proof vodka equals 48 proof ...
fresh fruit syrup recipe

[DOCX File]Making and Selling Elderberry Syrup
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Making and Selling Elderberry Syrup. Adair Hoover. The production and sale of elderberry syrup is oddly complicated. It is unique because it can be sold retail or wholesale, may be classified as a food or as a dietary supplement, and can be prepared as a shelf-stable food or refrigerated food.
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[DOC File]RECIPES INCLUDING LOCALLY AVAILABLE FRUITS
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Making fruit juice is one way of preserving the fruit! 2.1 The principles. There are 3 basic categories of fruit juice; Pure fruit juices which contain 100% fruit juice. Fruit juice nectars which contain less than 100% but more than 20% fruit juice, depending on the actual fruit (nectars usually contain 20-50% fruit …
syrup for fruit recipe

[DOC File]FOOD BASED PRODUCTION RECORD FOR PUBLIC …
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The listing included separate fruit and vegetable section information. Additionally, the FBG is a key reference to assist the menu planner in making selections to meet the meal patterns and to guide managers in choosing appropriate menu selections when planning meals and making substitutions related to the Vegetable Subgroups.
making fruit syrup recipe

Making fruit syrup recipe