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strawberry lemon concentrate

Posted by borderokie none (My Page) on
Sun, Jun 23, 13 at 17:43

I was just wondering if you could safely do peach and strawberry. Would the sugar make it safe or do you have to have the acid from the lemon.

Follow-Up Postings:

RE: strawberry lemon concentrate

The primary safety comes from the acidity. The sugar provides some secondary safety by binding loose water. So you would be altering the pH substantially. Lemon 2.4 -2.6 to Peaches 3.55-4.4 and pH is an exponential increase. That is why most all peach jam recipes call for added lemon juice. up to 1/4 cup.

I would plan to add lemon juice. Plus it would help preserve color.



RE: strawberry lemon concentrate

ok thanks. do you think 1/4 cup would be enough or what ratio do you think I would need.

RE: strawberry lemon concentrate

do you think 1/4 cup would be enough or what ratio do you think I would need.

Can't say with any assurance. Maybe, probably. That is the problem when we try to make up our own recipes and why it isn't recommended. Too much science involved and getting the pH and the density right for safe canning becomes just guess work.

Just make the blend you prefer and freeze it. That way you don't have to worry about safety.


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