Recipes ?
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IIRC you need at least 50% sugar to avoid other preservatives. (Might even be more)
WillemM wrote:
Also she uses some kind of technique to vacuum the bottles.
for glasses with glass/metal screw-on cover, you use alcohol: a few drops on the inside of the lid, ignite it with a match, screw on quickly. Grandma di make the bottles hot and very full, and used rubber lids on them. I guess the idea is to have a lower air pressure inside, thus the outer air pressure pushing the rubber tihtly against the bottle.
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Linkify!|Fold With Us!peterchen wrote:
Grandma di make the bottles hot and very full, and used rubber lids on them. I guess the idea is to have a lower air pressure inside, thus the outer air pressure pushing the rubber tihtly against the bottle.
If you screw the tops on loosely and then sink the jars in hot water, it'll cause the small amount of air to expand. Tighten the tops, let 'em cool, and you have a cheap & easy vacuum seal. A pressure canner can be used to get a bit closer to a vacuum for foods that are not very resistant to spoilage otherwise.
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My grand-ma makes syrup, only I can't reach her right now. Her syrup stays good for a year, but be prepared: She adds quite a large amount of sugar, that's what keeps the syrup good. Also she uses some kind of technique to vacuum the bottles. Once you open the bottle the clock starts ticking and it will indeed only stay good for a couple of weeks. Hope I did help you in the right direction.. Don't you have a grand-ma that makes syrup and jam?
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Yes, that sounds great. If you can reach her and post a recipe, I'd be very appreciative.
Christian Graus - C++ MVP 'Why don't we jump on a fad that hasn't already been widely discredited ?' - Dilbert
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It's in jars, yes. You're saying if I follow the same procedure for the cordial, it will probably keep ? I guess so. My mother in law does those, so I don't know what's involved. I assumed all the sugar was acting as a preservative.
Christian Graus - C++ MVP 'Why don't we jump on a fad that hasn't already been widely discredited ?' - Dilbert
Christian Graus wrote:
You're saying if I follow the same procedure for the cordial, it will probably keep ?
Yeah. Depending on the sugar content, you'll want to either use a hot water bath or pressure canner to seal them. And, of course, sterilize the jars and lids in boiling water prior to filling them. I've kept jam and juice in pressure-sealed jars for years with no problems.
---- I just want you to be happy; That's my only little wish...
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But, then you haven't BOUGHT anything !!! That's a cool idea, thanks.
Christian Graus - C++ MVP 'Why don't we jump on a fad that hasn't already been widely discredited ?' - Dilbert
I've also made use of a drinking straw to suck air out of bags. Don't do this with raw meat though.
---- I just want you to be happy; That's my only little wish...
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OK, so I am drowning in raspberries and strawberries, and I want to make topping and cordial, for use in winter. I've googled and all the recipes for cordial have vodka in them ( does the word mean something different in the US ? ) and all the 'syrup' recipes say it keeps for 6 weeks in the fridge. I want it to keep on the shelf for a year. Does anyone have any suggestions ?
Christian Graus - C++ MVP 'Why don't we jump on a fad that hasn't already been widely discredited ?' - Dilbert
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Ta.
Christian Graus - C++ MVP 'Why don't we jump on a fad that hasn't already been widely discredited ?' - Dilbert
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OK, so I am drowning in raspberries and strawberries, and I want to make topping and cordial, for use in winter. I've googled and all the recipes for cordial have vodka in them ( does the word mean something different in the US ? ) and all the 'syrup' recipes say it keeps for 6 weeks in the fridge. I want it to keep on the shelf for a year. Does anyone have any suggestions ?
Christian Graus - C++ MVP 'Why don't we jump on a fad that hasn't already been widely discredited ?' - Dilbert
you could send your excess fruit to me:-D the reason commercial cordials last well on the shelf is a) the amount of sugar they use, b) their use of vacuum sealed containers and c) the preservatives therein. Have a look on a bottle to see what they use, food additives can be purchased at various places, such as restaurant supply services. failing that give your excess fruit to the Salvo's or st vinnies.
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It's in jars, yes. You're saying if I follow the same procedure for the cordial, it will probably keep ? I guess so. My mother in law does those, so I don't know what's involved. I assumed all the sugar was acting as a preservative.
Christian Graus - C++ MVP 'Why don't we jump on a fad that hasn't already been widely discredited ?' - Dilbert
I don't think sugar is a good preservative, but that the boiling kills of bacteria, hence the importance of proper canning immediately after boiling.
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I don't think sugar is a good preservative, but that the boiling kills of bacteria, hence the importance of proper canning immediately after boiling.
Brady Kelly wrote:
I don't think sugar is a good preservative
Lots of sugar is a good preservative. The concentrated sugar solution draws out the liquids inside a cell so that any organism that falls into it is dried out. Small quantities of sugar on the other hand is a growrh medium for bacteria.
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Brady Kelly wrote:
I don't think sugar is a good preservative
Lots of sugar is a good preservative. The concentrated sugar solution draws out the liquids inside a cell so that any organism that falls into it is dried out. Small quantities of sugar on the other hand is a growrh medium for bacteria.
Aha, thanks for clearing that up. I've often heard that it's best not to raise one's blood sugar too much when bacterial infection is a concern, but I don't suppose it's feasible to raise blood sugar to those concentrations.