I prepare natural flavoured sugar syrups, I add glucose (10% of sugar quantity) to covert this sugar into invert sugar so that the syrup doesn’t crystallise. However the shelf life is too short, 2-4 weeks and I see bacteria developing. How to increase the shelf life without using chemical compounds? If I need to add anything as preservative I have decided to add only natural things. Can anyone suggest how to increase the shelf life without changing the taste?
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2How do you "see bacteria growing?" – moscafj Mar 24 '19 at 21:29
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Do you refrigerate your syrups, or store at room temperature? – Erica Mar 24 '19 at 21:39
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1If you see bacteria then it's been unsafe for a lot longer. – GdD Mar 25 '19 at 13:41
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Here is how you can extend its life.
Pour the syrup into a freezer bag.
The syrup can last in the freezer for as long as a year.
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