Squash & syrups

PRESERVATION OF SQUASHES AND SYRUPS

1. SQUASH & SYRUPS PRESENTED BY PROF. VIJENDER NOONWAL DEPT OF HMCT

2. SQUASH Squash  (sometimes known as  cordial  in  English ,  dilute  in  Hiberno English , and  diluting juice  in  Scottish English ) is a non- alcoholic beverage  concentrated  syrup  used in  beverage  making.

3. SQUASH It is usually fruit- flavoured , made from fruit juice, water, and  sugar  or a  sugar substitute . Modern squashes may also contain  food coloring  and additional  flavoring . Some traditional squashes contain  herbal extracts , most notably  elderflower  and  ginger .

4. PREPARATION Squash is prepared by combining one part concentrate with four or five parts water ( carbonated  or still). Double-strength squash and traditional cordials, which are thicker, are mixed with nine parts water to one part concentrate. Some squash concentrates are quite weak, and these are sometimes mixed with one part concentrate and two or three parts water.

5. INGREDIENTS Ingredients in squashes and cordials have evolved over the years. A traditional cordial contains three ingredients: sugar, juice or plant extract and some water. Usually it can contain an acidifier such as  citric acid  or in very old-fashioned cordials  lemon juice , or even spices such as cinnamon or cloves.

6. INGREDIENTS Recreations of these traditional preparations often contain a  preservative  especially sulphur dioxide, although sugar alone will keep it fresh for quite a long time.

7. INGREDIENTS Modern squash drinks are generally more complex and sugar free squash even more so; the ingredients are usually water, sweetener such as aspartame or sodium saccharin, juice in a low quantity (typically 5–10 percent), large quantities of flavouring , preservatives and sometimes a colour such as anthocyanin.

8. INGREDIENTS In the middle are ordinary squashes, which contain sugar, water, a larger amount of juice, preservatives, colouring such as anthocyanin and often a small amount of flavouring .

9. INGREDIENTS Although colours such as  Allura Red AC  and  Sunset Yellow FCF  are occasionally used in squash, most modern British companies are gradually aiming to use natural colours such as beta carotene or anthocyanins, and natural flavourings .

10. INGREDIENTS Traditional squashes may be flavoured with elderflowers, lemon, pomegranate, apple, strawberry, chokeberry (often with spices such as cinnamon or cloves added), orange, pear, or raspberry.

11. INGREDIENTS Modern squashes usually have simpler flavours, such as orange, apple, summer fruit (mixed berries), blackcurrant, apple and blackcurrant, peach, pineapple, mango, lime, or lemon.

12. STORAGE Most cordials and squashes contain preservatives such as potassium sorbate or (in traditional cordials) sulphites , as they are designed to be stored on shelves. They keep well because of the preservatives and their high sugar content. Nonetheless, some choose to store their squash in refrigerators.

13. SYRUPS A thick, sweet liquid made by dissolving sugar in boiling water, often used for preserving fruit. VIDEO LINK FOR MAKING STRAWBERRY SYRUP https://www.youtube.com/watch?v=-IbBMERD5A4

14. SYRUPS In cooking, a sirup or syrup is a condiment that is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars but showing little tendency to deposit crystals. Its consistency is similar to that of molasses.

15. TYPES OF SYRUPS Glucose syrup. Corn syrup. Maple syrup. High fructose corn syrup, widely used in the US. Golden syrup, a by-product of refining crystallized sugar. Cane syrup, made from sugar canes. Agave syrup, made from agave stem.

16. GUIDELINES FOR MAKING DIFFERENT TYPES OF SYRUPS FOR CANNING Syrup type % sugar (approx.) Cups water (for 9 pt. or 4 qt. load) Cups sugar (for 9 pt. or 4 qt. load) Cups water (for 7 qt. load) Cups sugar (for 7 qt. load) Fruits commonly packing in syrup Very light 10 6 1/2 3/4 10 1/2 1 1/4 Very sweet fruits Light 20 5 3/4 1 1/2 9 2 1/4 Sweet fruits Medium 30 5 1/4 2 1/4 8 1/4 3 3/4 Sweet apples, sweet cherries, berries Heavy 40 5 3 1/4 7 3/4 5 1/4 Tart apples, apricots, sour cherries, gooseberries, nectarines, peaches, pears, plums Very heavy 50 4 1/4 4 1/4 6 1/2 6 3/4 Very sour fruits VIDEO LINK: https://www.youtube.com/watch?v=8irNOEbaPdU