Foraging Challenge

ScarletRaven

MrsLurcherwalker wrote: »

Hi SCARLETRAVEN if you just make the cordial and bottle it and keep it in a cupboard at room temperature it will keep for up to a couple of months but might go mouldy on top. If you keep it in the fridge once it's made, even after it's opened it should last you to the autumn. If you sterilize the sealed bottles in a waterbath after they have been made it will keep for the rest of the year until next season. However once the bottle is opened the same applies, so I keep in the fridge once it's opened. Hope that's some use, Cheers Lyn x.

Thank you for your help Think I'll just keep them in the fridge then.

I do have just one more question. I was going to be using glass, screw-top bottles (that have previously had cordial/wine/shloer in) - are these suitable having been used before? I'll of course be sterilising them before use.

[Deleted User]

Absolutely, I use screw cap wine bottles and the small ones that you get cooking wine in, give them a good wash and we use sodium metabisulphite from the wine shop to sterilize the bottles . You can also just heat the clean bottles in the oven as you do with jars for jam, both will be fine, good luck, I hope you enjoy the cordial when you've made it, Cheers Lyn x.

tattycath

Please can you explain further re. Sterilise the sealed bottles in a water bath? Never heard of this. TIA

[Deleted User]

Hi TATTYCATH once you have made the cordial and screwed the caps on for long term storage you can also stand the bottles in a large deep pan in water up to the top of the syrup level and slowly bring up to a simmer (you need to stand the bottles on a wrack/cloth in the bottom of the pan and the bottles mustn't touch in the pan) and hold it there for 30 or so minutes, the same method you would use to bottle fruit on the hob in a waterbath (you can tell what vintage I am can't you?)and this kills off any possible spoilage organisms in the cordial and lets you store it for longer. Hope that makes sense I know what I mean, I just hope I've explained it so you can, Cheers Lyn xxx.

tattycath

MrsLurcherwalker wrote: »

Hi TATTYCATH once you have made the cordial and screwed the caps on for long term storage you can also stand the bottles in a large deep pan in water up to the top of the syrup level and slowly bring up to a simmer (you need to stand the bottles on a wrack/cloth in the bottom of the pan and the bottles mustn't touch in the pan) and hold it there for 30 or so minutes, the same method you would use to bottle fruit on the hob in a waterbath (you can tell what vintage I am can't you?)and this kills off any possible spoilage organisms in the cordial and lets you store it for longer. Hope that makes sense I know what I mean, I just hope I've explained it so you can, Cheers Lyn xxx.

Thanks Lyn. I think you explained it very well.
Just got to go and find some elderflowers now so I can make some.

[Deleted User]

Happy hunting!!!

ScarletRaven

Thank you for all the help, will give it a go this week

[Deleted User]

Let us know how you get on, Lyn x.

jumblejack

Just got another bagful of elderflowers.

Starting the champagne off tonight but realised I haven't fit any white wine vinegar

Need to go shops now

JodyBPM

I made elderflower cordial at the weekend. I put citric acid in mine, which I presume works as a preservative?

I have discovered that it tastes very nice in a glass of white wine!

Have also got some elderflowers steeping to make elderflower jelly, and I thought I'd try to adapt the recipe to make elderflower and lime jelly too. Also planning on making some elderflower champagne, but am a bit worried about exploding bottles!