Hello there! I am new to this community, hope someone will be able to help me.
Located in Europe, and started high-pressure canning. The goal is to prepare sugar-free syrups based on fruits, blossoms etc.
Since there is no sugar, normal canning is not sufficient, hence high-pressure canning. I did this at 115˚C (239˚F) for 30 minutes and the result was bad. The smell and taste were a little like burnt.
Does anyone have experience with this?
Located in Europe, and started high-pressure canning. The goal is to prepare sugar-free syrups based on fruits, blossoms etc.
Since there is no sugar, normal canning is not sufficient, hence high-pressure canning. I did this at 115˚C (239˚F) for 30 minutes and the result was bad. The smell and taste were a little like burnt.
Does anyone have experience with this?