The products I buy are 1:1. Maybe slightly more towards sugar, but never 1:3. Not saying these don’t exist but you don’t need more than 1:1 to preserve.
You have no idea what you are talking about, pressure cooking kills botulism. You have never canned food before clearly. You are just luck louis pasteur isn’t on this thread.
What my family told me is:
Enough sugar, acidity or long enough heat.
And one can’t be a know-it-all in every profession.
So if you have a reputable source for your claim, I’ll gladly accept it.
Else it’s your word against mine.
At 57% sugar, it is no longer a bread spread but a flavored sugar mix
Have you seen how much sugar jam needs to be preserve?
Fruit jam alone is usually 1:2 and at best for certain acidic fruits 1:3
The products I buy are 1:1. Maybe slightly more towards sugar, but never 1:3. Not saying these don’t exist but you don’t need more than 1:1 to preserve.
1 part sugar to 3 part fruit
You don’t need any sugar to preserve, you just need to cook it at 15 lbs of pressure for an hour and a half.
Not how preserves work.
That is how any food works actually. You don’t need sugar to preserve things.
We’ll see when you catch botulism :)
And you’ll probably not make it 100% sterile.
You have no idea what you are talking about, pressure cooking kills botulism. You have never canned food before clearly. You are just luck louis pasteur isn’t on this thread.
What my family told me is:
Enough sugar, acidity or long enough heat.
And one can’t be a know-it-all in every profession.
So if you have a reputable source for your claim, I’ll gladly accept it.
Else it’s your word against mine.