I've mentioned this in one of the other threads on brewing English-style ales. But I think it's a bit off-topic there, and also worthy of its own discussion. Sucrose (cane or beet sugar) in water begins to hydrolyzes into glucose and fructose at 236°F. If you continue cooking it, the fructose caramelizes into all sorts of dark and flavorful compounds at about the same temperature; the glucose and any leftover sucrose don't caramelize until 320°F. The usual way to make invert sugar is long cooking and constant stirring in an open pot. As the water boils away, the temperature rises, and you hold it at 236 for a long time for the inversion to take place. I wondered if you could do the same thing using a pressure cooker to get the temperature above 236. No stirring required.
I bought a 4 pound bag of unbleached cane sugar at Aldi. It's a very light beige color and cost just a little more than white granulated sugar. I divided it into four 1.5 pint canning jars and added 8 ounces of hot distilled water to the first two; that looked like too much water so I added 6 ounces to the others. Added 1/8 tsp of citric acid to each jar. Stirred them up until the sugar was suspended then put them in a big pressure canner (without lids) and processed at 15 lbs for about an hour. When I took them out, they were dark brown; the two jars with more water were slightly darker, and the other two had almost 1/2 inch of undissolved sugar at the bottom where it had settled out. I stirred those 2 up while still hot and assumed it would all seize up when it cooled. Instead the sugar dissolved and all 4 jars got a little darker and almost matched in color.
My plan was to end up with 4 pint jars, each with one pound of sugar (closer to 1.5 pounds of syrup) but I ended up with too much syrup and it was also thinner than I wanted. So I dumped it all into a stainless steel stockpot and simmered it for a half hour to reduce it. And it got darker still. I reduced it a little too far; had 3 full jars and one jar about 1/3 full. The stuff was very thick and tar-like, but it tastes good. Slightly bitter, but not burned. This was about 2 weeks ago. I realized yesterday that I could transfer enough from the full jars into the partial jar to make them all have about the same amount, then top up with boiling water. So that's what I did last night. Then I put canning lids on them and processed them at 10 lbs for about 20 minutes. Now I have four sealed pint jars of dark invert syrup. I don't know if it's Invert #3, but it's a reddish almost-black.
I will take what I've learned here and try to simplify it next time. Use much less water (probably 15 to 20% by weight), and cook it on the stove just to dissolve all the sugar. Pour into hot jars, add water to top them up if necessary, then process for an hour or so. And will probably use plain white sugar. But that will be a while because I need to use this first.
I will try to get a pic of the finished jars tonight or this weekend.
I bought a 4 pound bag of unbleached cane sugar at Aldi. It's a very light beige color and cost just a little more than white granulated sugar. I divided it into four 1.5 pint canning jars and added 8 ounces of hot distilled water to the first two; that looked like too much water so I added 6 ounces to the others. Added 1/8 tsp of citric acid to each jar. Stirred them up until the sugar was suspended then put them in a big pressure canner (without lids) and processed at 15 lbs for about an hour. When I took them out, they were dark brown; the two jars with more water were slightly darker, and the other two had almost 1/2 inch of undissolved sugar at the bottom where it had settled out. I stirred those 2 up while still hot and assumed it would all seize up when it cooled. Instead the sugar dissolved and all 4 jars got a little darker and almost matched in color.
My plan was to end up with 4 pint jars, each with one pound of sugar (closer to 1.5 pounds of syrup) but I ended up with too much syrup and it was also thinner than I wanted. So I dumped it all into a stainless steel stockpot and simmered it for a half hour to reduce it. And it got darker still. I reduced it a little too far; had 3 full jars and one jar about 1/3 full. The stuff was very thick and tar-like, but it tastes good. Slightly bitter, but not burned. This was about 2 weeks ago. I realized yesterday that I could transfer enough from the full jars into the partial jar to make them all have about the same amount, then top up with boiling water. So that's what I did last night. Then I put canning lids on them and processed them at 10 lbs for about 20 minutes. Now I have four sealed pint jars of dark invert syrup. I don't know if it's Invert #3, but it's a reddish almost-black.
I will take what I've learned here and try to simplify it next time. Use much less water (probably 15 to 20% by weight), and cook it on the stove just to dissolve all the sugar. Pour into hot jars, add water to top them up if necessary, then process for an hour or so. And will probably use plain white sugar. But that will be a while because I need to use this first.
I will try to get a pic of the finished jars tonight or this weekend.
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