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Preservation of Syrups

The preservation of syrups is purely a pharmaceutical question. They must be made right, in order to keep right. Syrups, particularly fruit syrups, must be kept aseptic, especially when made without heat. The containers should be of glass, porcelain or pure block tin so that they may be sterilized, and should be easily and quickly removed so that the operation may be effected with promptness and facility. As is well known the operation of sterilization is very simple, consisting in scalding the article with boiling water. No syrup should ever be filled into a container without the container being first sterilized. The fruit-acids in the presence of sugar serve as media for the growth and development of germ-life upon exposure to the air. Hence the employment of heat as pasteurization and sterilization in the preserving of fruits, etc. A pure fruit syrup filled into a glass bottle, porcelain jar or block-tin can which has been rendered sterile with boiling water, and kept at a cool temperature, will keep for any reasonable length of time. All danger of fracturing the glass by pouring boiling water into it may be obviated by first wetting the interior of the bottle with cold water.