Canning Raspberry Syrup

We demonstrate how to can raspberry syrup using frozen raspberries and using the USDA tested recipe. We learned a few things and will adjust the recipe a bit next time.

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foreign [Music] good morning rose red Homestead and I am so excited today we’re going to do one of my favorite things raspberries and today we’re going to make raspberry syrup last week Jim and I went to the restaurant supply store where they have all kinds of paper goods and foods that restauranters will buy and I found this giant bag of frozen raspberries and if you know me and raspberries you know I couldn’t possibly resist so we’re going to be doing syrup today a little bit later we’re going to be doing raspberry peach jam I’ve already done a video on just plain raspberry jam and I’ll be linking that as well raspberries were frozen and so I have early this morning put six and a half cups of those raspberries in this pot this is my Maslin pan or my jam pan my favorite all-time kitchen pan many of you have also learned to love it as well it’s in our Amazon store I get lots of requests for can you give us the link to that pan well I did it through the Amazon on store so I don’t have to send links out to 100 different people we are using our butane burner and we have our what’s this Jim our portable carbon monoxide alarm yes all right and we have the doors open this morning so we’re going to be using this now we are also going to be using the USDA recipe for canning Berry syrup now I’m going to go ahead and turn this on this has to cook for between 5 and 10 minutes and I mash it so that all of the juices will be released released in a previous video one that we did for three meals on a rocket stove I also showed raspberry syrup that raspberry syrup is not for canning it is just for keeping in the refrigerator this recipe we’re going to water bath can so it will be shelf stable but you can’t use it on all berries you can use it on fresh or frozen blueberries cherries grapes raspberries black or red and strawberries only for these berries listed is this recipe so what we’re going to do is bring this to a boil and boil it for between five and ten minutes and we’re going to mash the berries down we will be back when we’re ready for the next step instructions say simmer five to ten minutes until the fruit is soft we have just done that I just barely turned the heat off and next we pour it into a colander so that we can start extracting the juice first thing is I’m going to just put it right here in this strainer now this is going to take a little while for the juice to drip all the way out and so we’re going to let that happen and come back when this is cooled down I’ll get the rest that’s in the pot and put it in here as well and we’ll just let that juice soak through that strainer and we’ll come back when we’re ready for the next step the instructions say to discard the solids well I just tasted the solids and while they are a little bit much more not a little bit a lot more bland than the fresh stuff is they still have some good raspberry taste to them so I’m just gonna play around with those and see what I can do meanwhile I’m going to scrape this off the back side because it has come through the strainer foreign all right the next step is set this aside and I’m going to pour this juice back in right here what happens next is we’re going to pour it through this jelly bag to clarify it just a little bit more [Applause] and when this is finished dripping then we will put it back in here add sugar and away we go so we’ll be back then well here is the juice and it did not yield as much as the recipe said that we needed to have supposedly we’re supposed to have four and a half to five cups and we barely have three cups so I’m not going to put all of the six and a half cups of sugar in no way I’m going to start with three cups of sugar we’re going to do a little taste I don’t really need all that Sugar anyway so it will be a little bit less so here we go turning this on and what happens now is we stir in this sugar bring it to a boil and let it boil just for a couple of minutes and that’s this is three scant cups and I think that’s plenty for the amount of juice that we had we just have to dissolve the sugar bring it to a boil and then pour it up I have the counter going on the back burner so we will be back when this has come to a boil and it’s boiled for a couple of minutes and we’re ready to Pour It Up all right so we have this boiling nicely it’s almost boiled for two minutes it’s going to be a little bit thinner than it would have if I had I put all of that sugar in just for safety’s sake I’m going to take my litmus paper and check the pH of it it’s a good solid three it needs to be below 4.6 and we are there it takes a little bit of experience to read litmus paper that has an orangish cash to It cast to it when you have a red syrup going all right we’re going to turn this off and we’re going to get it into the jars immediately and this is where I really do love this Jam pan makes it so easy to pour and we have to leave a half of an inch of headspace that’s a little bit more than half an inch but it will be okay and I am quite disappointed that we only got two pints but you know what it is what it is and this will be wonderful for us and we love raspberry syrup so I’m just going to can it it is okay this little foam you can either spoon it off before you pour or it will dissipate in the canning process so I’m just going to get these over in the canner for our elevation these need to water bath can for well that’s really oh I forgot to wipe off the rims ouch I don’t think I spilled anything anyway because I was using the funnel finger tight and into my canner water needs to come up over the jars for an inch this water is heating since this isn’t boiling yet I’m just going to add this heating water to it as well get the water up where it needs to be over the top of the lids there there it goes over the top and that’s a good inch all right once this comes to a full rolling boil and you can see some of the air escaping from the jar and Bubbles right now which is a good sign once it comes to a good rolling boil I will then time it for 15 minutes and we will come out when these are when these are ready to move back over to the rack all right the timer is going to go off any second and then we will take them out of the canner and I this was the first time that I used this recipe and I’ve learned a couple of things that I’m going to share with you just as soon as they come out here we go foreign here’s the first pint and it already popped and here is the second pint now while I am disappointed that for raspberries this only made two pints it may make more with the other fruits that were listed in that recipe I don’t think next time I do this recipe which will probably be quite soon I will have some raspberries left over after we make jam and I’ll probably finish up those raspberries with more syrup I’m thrilled to have these and you know sometimes the only way you learn is you experiment through it you live and then you learn and so I did I do not think that it needs to be strained twice if the first time is through a strainer if the first time is through a colander with more open holes where it does let some of the solids through that may be another thing but by using a strainer for that first drain I strained most of the solids out right at that point and frankly I think I could have added sugar and bottled it then because I’m not bothered by a few of the Solas it does not have to be crystal clear I just don’t like a lot of raspberry solids in the syrup um so that’s what I learned the last time and I am I’m not afraid to adjust a recipe like that by um so long as I respect the main tenets which is number one it needs to be high acid it’s because we’re water bath canning and that is why when I adjusted the sugar according to the amount of syrup that is why I did a little litmus test and the litmus test told me that it was high acid enough there is no chance botulism will grow in this syrup so I learned a lot and I hope you enjoyed this I know that we are going to very much enjoy having shelf stable raspberry syrup in our food storage thanks for joining us this time and we will see you very soon for another video [Music] foreign