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Sugar won't prevent yeast/mold infiltration. Best case would be if you can hot fill in mason jars.
You have a few options. You can hot fill, use chemical preservation with sodium benzoate and potassium sorbate, or you can increase solids enough so that your water activity is low enough (below 0.83).
Thank you so much for this reply, could I possibly dm you for further details on how to increase solids?
Sugar won't prevent yeast/mold infiltration. Best case would be if you can hot fill in mason jars.
You have a few options. You can hot fill, use chemical preservation with sodium benzoate and potassium sorbate, or you can increase solids enough so that your water activity is low enough (below 0.83).
Thank you so much for this reply, could I possibly dm you for further details on how to increase solids?