![]() ![]() Saucepan or Small Pot - Every kitchen needs a saucepan.I know I could use vodka but my daughter gets sniffly on school mornings a lot and I want to be able give her a shot of something before school that isn't vodka :).If you thought the ingredients for making a traditional simple syrup recipe were easy to procure, I have a feeling you’re also going to love the very short list of equipment you’ll need. Would freezing a portion of it help at all to extend by batch for the full season? I'm making this for upcoming cold/flu season and need to know when to throw it out, because we could be using this from September to April if it's good. Will reducing the liquid to a stronger concentrate help extend storage life? I'm guessing yes? Or maybe ratio of water to honey doesn't matter, it's either above or below a certain level to allow for potential contamination after a certain time period? The instructions call for approx 1:1 ratio of strained herb liquid (after boiling) to honey.įrom what I am reading, "water activity" is my main concern? I'm guessing the recipe as is, is not shelf stable.Ĭan someone advise how I might calculate an approximate storage life in the refrigerator for this syrup? Just what I needed to know! I am following a recipe for a honey based cough syrup. If you aren't in the US it's a good starting point anyway, as all countries laws are very similar on this particular type of food processing: To get some idea of the risks and rules, take a look at the US FDA guidance which can be found at the link below. In industry language those types of foods/liquids are called "low acid canned foods" - note, the food does not have to be in an actual metal can to be counted as a 'canned food' jars, bottles, pouches are included. There are special things you need to do to prevent botulism and there are very strict laws in all countries about commercial production of that type of food. Homemade canned foods kill hundreds of people each year from botulism. Botulism leads to rapid paralysis and death, with a very high mortality rate. The reason the other expert posters wrote about pH is that if you make a non-acidic product in a closed jar or bottle you can accidentally grow bacteria that causes botulism. ![]() Discussions around the validity of a research methodology or technical assumption are okay.īe careful with trying to make a non-refrigerated shelf stable syrup of this type. No pseudoscience or arguments against science as a discipline. ![]() Many of us are full time students, working professionals, or business owners and provide guidance out of our own spare time. Promotional materials are okay so long as they support the food industry and it’s professionals, and you run it by the moderators first. ![]() Please use the search function before posting to see if a question has been answered before. Any spam posts will result in an automatic ban. If you have questions related to education or graduate school, please post to r/GradSchool or r/GradAdmissions first. If you have questions related to culinary or nutrition, please posts these to their respective subreddits ( r/AskCulinary and r/Nutrition). This includes flavor science, food product development, food engineering and processing, food chemistry and biochemistry, food microbiology, and sensory analysis. Posts must be about food science and technology. R/FoodScience is strictly a subreddit for food industry professionals and those interested in the food industry as a career. ![]()
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