Home canning ginger syrup - Ask Extension
I’m planning to make ginger-turmeric syrup. I made a small batch and it was good, so I’d like to make a larger batch and jar it up for later. But...
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Home canning ginger syrup #709764
Asked August 05, 2020, 12:05 PM EDT
I’m planning to make ginger-turmeric syrup. I made a small batch and it was good, so I’d like to make a larger batch and jar it up for later. But I’m worried there’s not enough acid to safely boiling-water can. My first recipe was 50g fresh turmeric, 80?g fresh ginger, 1/3c honey, 1c water, 1c sugar.
I’m happy to toss in some lemon rind and lemon juice as well, but it would be helpful to know if it’s necessary (is ginger acidic?) and how much is needed.
I’d also like to know the ratios needed for future home preservation recipes—I can do math to figure out proportions, but I don’t know where to start from.
Fairbanks North Star County Alaska
Expert Response
Jams and jellies are generally safe from botulism because of their high sugar content and their low ph; however, honey and sugar syrups can harbor botulism spores. Honey should not be given to an infant under 1 year old. Both ginger and turmeric have ph levels above the safe level for canning in a boiling water bath.
I cannot give you a "recipe" that guarantees safety but our tested, published recipes for blossom honey use sugar to liquid in a proportion of about 2 parts sugar to 1 part liquid.
You have an option of putting your syrup in the refrigerator below 38° F - botulism spores do not produce toxin at this temperature.
Sufficient heating of the syrup could also destroy botulism but it woud be a difficult process at home to assure that the entire batch was heated since the temperature can be uneven in a pot and air hitting the surface of the syrup would cool it. Without testing the recipe, I have no way to provide instructions for this.
I cannot give you a "recipe" that guarantees safety but our tested, published recipes for blossom honey use sugar to liquid in a proportion of about 2 parts sugar to 1 part liquid.
You have an option of putting your syrup in the refrigerator below 38° F - botulism spores do not produce toxin at this temperature.
Sufficient heating of the syrup could also destroy botulism but it woud be a difficult process at home to assure that the entire batch was heated since the temperature can be uneven in a pot and air hitting the surface of the syrup would cool it. Without testing the recipe, I have no way to provide instructions for this.
