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