What can you tell me about hot fill canning of syrups?
I hope to make small jars of huckleberry syrup as favors for my wedding in June. The jars I have looked into buying have a sealing lid that works best for hot fill canning. I have never done this before and am wondering about the process. Is it a safe way to preserve syrup at room temperature for 4-6 months?
2 Comments
HalfPintDecember 19, 2014
Here's a link to recipes with canning instructions for fruit syrups,
http://www.clemson.edu/extension/hgic/food/food_safety/preservation/hgic3165.html
Looks like you will be hotpacking syrups into sterilized jars and processing in a water bath for 5 minutes (for pints). Looks like you might need to add a little bit of acid to your huckleberry syrup too.
http://www.clemson.edu/extension/hgic/food/food_safety/preservation/hgic3165.html
Looks like you will be hotpacking syrups into sterilized jars and processing in a water bath for 5 minutes (for pints). Looks like you might need to add a little bit of acid to your huckleberry syrup too.
HalfPintDecember 19, 2014
Here's a blueberry syrup recipe w/ processing times from Ball,
http://www.freshpreserving.com/recipes/blueberry-syrup-recipe
I tend to trust Ball recipes and sounds like you have their jars and lids.
http://www.freshpreserving.com/recipes/blueberry-syrup-recipe
I tend to trust Ball recipes and sounds like you have their jars and lids.
Showing 2 out of 2 Comments
Recommended by Food52
Popular on Food52
Continue After Advertisement