- While bottling our first batch at 10 AM, I poured hot raspberry syrup (at 208 degrees Fahrenheit, to be exact) all over my hand. Ouch!
- Later in the day, I was running my hand under cold water (again), when I heard someone yell, "Uh-oh!". I ran back to the stove and turned the burners off, but it was too late--smoke and flames were billowing up from the two 25-pound kettles of cardamom-clove syrup on the range. Yes, it was a boil-over.
Thursday, March 24, 2011
The Boiling Point
We had our fourth kitchen day yesterday, and while we were able to bottle quite a bit of raspberry and cardamom-clove syrup, not everything went according to plan. This is what they don't tell you about syrup: it's HOT. The more sugar is in a solution, the longer it retains heat. Also because of the high sugar content of syrup, it boils upwards very quickly. Here's a brief recap of yesterday's snafus: