[Sca-cooks] Re: Jadwiga's Ginger Syrup recipe

[Betsy Marshall]

Does the recipe require granulated sugar, or will powdered also work?
(due to a shopping mis-communication I find myself with 20+ pounds of
confectioners sugar and am looking for uses!) Thanks, Betsy

-----Original Message-----
From: sca-cooks-bounces+betsy=softwareinnovation.com at ansteorra.org
[mailto:sca-cooks-bounces+betsy=softwareinnovation.com at ansteorra.org] On
Behalf Of Jadwiga Zajaczkowa / Jenne Heise
Sent: Monday, April 17, 2006 10:31 PM
To: Kerri Martinsen; Cooks within the SCA
Subject: Re: [Sca-cooks] Re: Jadwiga's Ginger Syrup recipe

 > How shelf stable is this?  Does it need refrigeration?  If not, how 
>long will it last on the shelf ? Months? Weeks?

Well, if you subject it to heat-cold alternations it tends to 
crystalize... but otherwise it's pretty much indefinitely shelf-stable. 
I think I kept one bottle for 3-5 years by mistake once.

(Yes, it's a running joke that when left to my own devices I tend to 
make ginger syrup on general principles...)

-- 
-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net 
"America was not built on fear. America was built on courage, on 
imagination and an unbeatable determination to do the job at hand." 
	-- Harry S. Truman
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