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Produce => Drink .... => Topic started by: Susiebelle on August 27, 2013, 13:00:10
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about four weeks ago I made rather a lot of Blackcurrant Cordial, using a recipe from this site, added sugar to some bottles left others unsweetened. I boiled sealed bottles in a water bath for 20 minutes. Am I mistaken in the belief that this cordial now has a shelf life? I could not sleep last night and started thinking of botulism and all sorts. Can any one advise?
Grateful for any help I can get?
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Can no one help me? should I just through the whole lot away?
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I've no idea as I freeze mine but there is a lot of help if you look up preserving cordials , some good blogs :happy7:
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I should have thought that the sweetened one might be ok, but would be very wary of the unsweetened batch. I would be very cautious. I tend to rely on my nose and the colour. If it has gone winey, mouldy, cloudy or dark in colour, again I would be very wary.
It is impossible to make a recommendation. No one wants to feel responsible if things go wrong.
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Many thanks, I do appreciate your point Digeroo, coundn't find anything on search engine will try again. Me thinks the unsweetened will be poured down sink.
Thanks again
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If you've still got it then you can have another go at pasturising:
if ph less 4.5 (so acidic flavoured fruit like blackcurrants would fit in here) needs:
30 mins simmering at 65C; 1 min at 77 C & 15 sec at 88C
Fruits with low acidity can be a problem, so apple juice from sweet apples & pear juice need higher pasturising temps. Suggest at 3.5g ctric acid per litre & pasturise as for normal apple juice - 20mins at 75C.
Pasturised juice should keep 1-2 yrs.
Cordials & syrups pasturise at 88C (simmering) for 20mins.