Quote:
Originally Posted by svalli
It was great and so have been all the batches where we mixed apples. So far we have made 65 liters of pasteurized cider and there is still apples to be pressed.
We have some two year old cider left from when we got it done in a place where they do for a fee. It was also pasteurized, so it should still be OK. I may try to cook it to make the syrup.
Sari
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Both of my grandmothers used to put by syrups cooked down from various fruit juices, and many other things as well. During what we call the Great Depression here in the USA, many people made their own juices, syrups, and stored foods as they could, salting and smoking, canning, drying, pickling and cold rooms or root cellars.
Give the cider syrup a try, it's been done for ages both here and in many parts of the world.