June 3, 2008 at 1:26 am #347615
Sodium Benzoate is a preservative- my grandma used to use it in her tomato sauces too.
AnnetM, you don’t need a FV unit per se. Just get yourself a really tall/big stockpot, and fold up a couple of old tea towels in the bottom of it, fill it with water, and put your bottles to be preserved on top of the tea towels.
Cover the bottles with water, and boil them for (well, for cordial I’d say about as long as you would waterbath basic jams – so 12 minutes or so??) and then yoink the bottles out with a pair of tongs and stand them out of a draft on a towel.
The teatowel is in the bottom to stop the jars contacting the direct heat of the stove through the base of the stockpot. If you have a round cake cooler that fits in the bottom of your stockpot you can use that instead.
AliJune 3, 2008 at 1:47 am #347616
That’s exacty what I do, Ali!
And the sterilising of plastic – would that just be that solution you can buy? Is there a cheaper way?
You can buy sterilising solution for glass or plastic in the homebrew section of most supermarkets or Big W or look around for a homebrew supply store.
Is there a way of reusing wine bottles?
Yup. homebrew stores sell corks too.June 3, 2008 at 1:52 am #347617
Everyday I love ALS more. Thanks everyone!!June 3, 2008 at 2:19 am #347618
Ali – would you still do this if they were the swing top bottles with the rubber seals?June 3, 2008 at 2:21 am #347619
You can also buy sterilising solutions in the baby section of the supermarket.
My MIL suggets baking glass bottles and jars rather than boiling them. About 150c for Â½ hour.June 3, 2008 at 2:25 am #347620
If the swing-top stoppers are ceramic, then yes. If they are the newer plastic ones I don’t think they’d hold up to a boiling.
Grolsch bottles have ceramic swingtops on them.
(maybe I just have a thing for grolsch LOL)June 3, 2008 at 2:26 am #347621
I think you might 😉
Brilliant though – I might have to give cordial making a go. I have some baggies in the freezer with frozen passionfruit pulp. Would that work as the fruit juice if I strained the seeds?June 11, 2008 at 6:40 am #347622
Okay, here goes my first post here. I’ve been lurking for a while, but it is time I contributed.
This is the recipe I use for lemon cordial. It lasts for years in a clean glass bottle in the cupboard. I found this out when a bottle was lost in the back of the cupboard and it was still fine. It come from The Cook’s Companion.
2kg castor sugar (I just use normal, but it takes a bit longer to dissolve)
1 L water
30g citric acid
30g tartaric acid
juice of 6 lemons
Finely grated zest of 2 lemons
Dissolve sugar in water over heat in a stockpot. Add citric and tartaric acids. Stir to ensure all dissolved. Cool. Stir in juice and zest, and bottle. Dilute to taste with water, lemonade, soda water or mineral water.
(I am too impatient to wait for it to cool so I just add the juice and zest as soon as I add the acids and bottle straight away- which for me just means ‘pour into glass bottles’)
My favourite way to have it is with water and a “splash” of vodka;)June 11, 2008 at 8:42 am #347623
I made watermelon cordial on the weekend. Put it into several smaller bottles and froze them. I keep on in the fridge and it should last a month before going ‘off’… only if it lasts that long 🙂
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