The Accidental Smallholder Forum

Food & crafts => Food processing => Topic started by: northfifeduckling on July 10, 2012, 01:51:04 pm

Title: syrup trouble
Post by: northfifeduckling on July 10, 2012, 01:51:04 pm
I made mint syrup last week and all the bottles now have a layer of mould on the top  :P . I sterlised the bottles, not sure what I've done wrong. Do I have to use more sugar but that will dilute the mint oils... I tried adding acid last year but that makes it taste very odd, not nice at all. I'm considering freezing it but I have so little freezer space....and berries to come! Any suggestions welcome! :&>
Title: Re: syrup trouble
Post by: Sylvia on July 10, 2012, 04:20:15 pm
You might try taking the mould off, re-sterilising the bottles and re-boiling the syrup. :fc:
Title: Re: syrup trouble
Post by: Dans on July 10, 2012, 11:33:39 pm
Probably a silly thing which you have done but...

Did you sterilise the lids too?

Also how much of a gap did you have and how quickly did lids go on?

When I do sauces I lid asap and then leave to cool upside down so there's no cool air between the sauce and the lid. Dunno if that might help. I'm still quite a beginner. Touch wood no problems so far though.

Sounds yummy though!

Dans
Title: Re: syrup trouble
Post by: Bionic on July 11, 2012, 09:34:05 am
I've never made mint syrup but when I make chutney/jam I always put the little paper discs on top. I think this is probably the equivalent of Dans turning them upside down. It stops the air getting in.
Sally