Michele,
I can only answer half of your question. When I make syrup I cook it inside despite all of the evaporation. I figure that the wood in the house dries too much over time, anyway... but our house may not be as tight as it should be. My guess as to why they say that you shouldn't let it cool is that if you do and if it stays room temp. for too long things can start to grow in it, and your syrup can get wierd. But if it cools down fairly quickly and if you boil it hard when you start it up again you should kill anything that got started. I only boil mine down about half as far as it should go most of the time; it spoils faster after you open the jars, but I don't like things super sweet so it works for me.
Muffy Barrett
SC Wisconsin
-- Michele Stanton wrote:
Archive powered by MHonArc 2.6.24.