Aim: - Preparation of brine and syrup

Material required: - stainless steel utensils, Big spoon, sugar, salt etc
Syrup - A solution of sugar in water is called syrup. The syrups are added to fruits during canning. Cans are filled with hot (79°–82°C) sugar syrup. Syrup of 10° to 55° Brix (per cent sucrose) is generally used. We can prepare sugar syrup of 20° Brix by dissolving 250 g sugar in one-liter water and of 500 Brix by dissolving one kg of sugar in one litre water. For making syrup, cane sugar, liquid glucose or invert sugar is used but usually cane sugar is employed. Sometimes citric acid and ascorbic acid are also mixed with the syrup to improve flavour and nutritional value, respectively. Sugar syrup is not only used for canning but also prepared for getting desired consistency of many fruit and other type of beverage products. For example squashes, carbonated beverages, etc.

There are two type of sugar syrup preparation methods hot process and cold process. In cold process very low temperature is used to dissolve the sugar
 Preparation of syrup
 1. The sugar is dissolved in small quantity of water to yield heavy syrup (60-650Brix).
2. The cane sugar and water are heated together until a clear syrup is obtained. Heat treatment is provided through steam. Tanks with steam heated coils or steam jacketed kettle is used for the preparation of the syrup.
3. Sugar syrup is clarified by passing through cloth.
4. Then it is diluted to the desired degree Brix.
Brine-Brine is a solution of common salt in water. Brine is used in canning of vegetables. A brine of 1 to 3% salt is used at 79°-82°C. Dilute brines of 1 to 2 percent common salt are used during canning of vegetables. Salt used for canning should be at least 99 % sodium chloride (NaCl) and lower purity less than 98 % should not be used.
 Preparation of brine 
 1. The salt is dissolved in small quantity of water.
2. The slat and water are heated together.
3. Brine is clarified by passing through cloth.
The purpose of adding Syruping/brining to fruits is (1) to improve taste, (2) to fill up the interspaces in can, (3) aid in the transfer of heat during the processing.

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