Keeping cold process fruit syrups or fruit shrubs - Ask Extension
Hello!
This summer I have been making cold processed syrups for fruit shrubs/drinking vinegars. My process has been to mash equal parts fruit and su...
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Keeping cold process fruit syrups or fruit shrubs #847711
Asked August 28, 2023, 8:33 PM EDT
Hello!
This summer I have been making cold processed syrups for fruit shrubs/drinking vinegars. My process has been to mash equal parts fruit and sugar by weight, let sit covered in a jar for 2-5 days in the refrigerator, strain, then add between .5 to 1 part vinegar to 1 part syrup. Any jars or bottles used for the syrup or shrubs are sterilized in boiling water before use to be on the safe side. There's no heat involved and I don't know that there's any fermentation occurring. I'm really enjoying the fresher flavor that comes from the cold process.
I've heard fruit shrubs can last in the fridge for up to 6 months (feel free to verify!), but I was wondering how long I can expect the syrup to last by itself without the vinegar? Any tips on preserving the plain syrup for longer (for shrubs or other uses)? With the end of summer approaching, I'm interested in making some more to keep into the colder months. I already attempted to freeze some but the sugar content is too high to freeze solid.
Thanks a lot!
Lane County Oregon
Expert Response
You have an interesting question. Reading through your process with all that sugar plus the addition of vinegar it certainly is not a safety issue keeping in the refrigerator. As long as it doesn't mold you are safe to eat. It is kind of like a jam and it keeps for a long time in the refrigerator in a closed container. The vinegar would make it more acidic but the sugar is plenty to make it safe plus the fruit is also acidic.
Freezing is an option and even through it doesn't freeze solid because of the high sugar content it is safe and would prevent mold and also any fermentation that might slowly take place at refrigerator temperatures. Freezing would keep the fresh fruit flavor better than refrigerator temperatures.
Sorry I can't give you a definite answer, but it certainly is not a safety issue. You could do some experimenting by freezing some and keeping some in the freezer. Then you would know what to do next summer.
If you have other food preservation questions you might like to call the OSU Food Preservation/Safety Hotline open M-F from
9 am-4pm. Certified Master Food Preservers are available to answer your question. the number is <personal data hidden>.
Thanks for using Ask Extension
Nellie Oehler
Thanks for using Ask Extension.
Freezing is an option and even through it doesn't freeze solid because of the high sugar content it is safe and would prevent mold and also any fermentation that might slowly take place at refrigerator temperatures. Freezing would keep the fresh fruit flavor better than refrigerator temperatures.
Sorry I can't give you a definite answer, but it certainly is not a safety issue. You could do some experimenting by freezing some and keeping some in the freezer. Then you would know what to do next summer.
If you have other food preservation questions you might like to call the OSU Food Preservation/Safety Hotline open M-F from
9 am-4pm. Certified Master Food Preservers are available to answer your question. the number is <personal data hidden>.
Thanks for using Ask Extension
Nellie Oehler
Thanks for using Ask Extension.
