Blackcurrant Cordial Advice please

[Susiebelle]

about four weeks ago I made rather a lot of Blackcurrant Cordial, using a recipe from this site, added sugar to some bottles left others unsweetened. I boiled sealed bottles in a water bath for 20 minutes.  Am I mistaken in the belief that this cordial now has a shelf life?  I could not sleep last night and started thinking of botulism  and all sorts.  Can any one advise?

Grateful for any help I can get?

[Susiebelle]

[Susiebelle]

Can no one help me? should I just through the whole lot away?

[manicscousers]

I've no idea as I freeze mine but there is a lot of help if you look up preserving cordials , some good blogs 

[Digeroo]

I should have thought that the sweetened one might be ok, but would be very wary of the unsweetened batch.  I would be very cautious.  I tend to rely on my nose and the colour.  If it has gone winey, mouldy, cloudy or dark in colour, again I would be very wary. 

It is impossible to make a recommendation.   No one wants to feel responsible if things go wrong.

[Susiebelle]

Many thanks, I do appreciate your point Digeroo, coundn't find anything on search engine will try again.  Me thinks the unsweetened will be poured down sink.

Thanks again

[pg]

If you've still got it then you can have another go at pasturising:

if ph less 4.5 (so acidic flavoured fruit like blackcurrants would fit in here) needs:

30 mins simmering at 65C; 1 min at 77 C & 15 sec at 88C

Fruits with low acidity can be a problem, so apple juice from sweet apples & pear juice need higher pasturising temps. Suggest at 3.5g ctric acid per litre & pasturise as for normal apple juice - 20mins at 75C.

Pasturised juice should keep 1-2 yrs.

Cordials & syrups pasturise at 88C (simmering) for 20mins.