And it is in fact not so scary as it sounds. Pre-heat oven to 275F (140C) and place a tray in the middle of the oven. Wash your glass bottles in hot soapy water, and then place them on the tray. Let them in there for at least 20 minutes. Fill the jars with cordial when they are still hot. You also need to wash and heat the lids. Saft is the Scandinavian term for cordial or squash. We drink a lot of saft in Norway, and it's a common drink for kids that don't want to drink water. S ugar free saft, is also very popular, using artificial sweeteners. A Scandinavian saft typically has high fruit concentration (before diluting in water), but it will also depend on the type of berries. Either way - it is delicious! The difference between a squash and a cordial is the concentration of fruit juice. It's claimed that squash has at least 30% fruit, whereas cordial is normally around the 10 - 15% area. However, the terms are often used interchangeably. But this recipe actually has 45% fruit! You will dilute this in water of course, so it will be less, but the actual berry syrup is about 45%. It can be disheartening to buy a fruit you know you tolerate, and suddenly have a reaction. Could it be the pesticides used on the farm? Poor storage conditions? Oral allergy syndrome? I realize not everyone has room for an extra appliance in their kitchen. You can however simply add them to a casserole directly. Make sure the berries are clean, remove vines (and pits for plums and cherries!).

When it's done, take the pin off the tube and fill your sterilized bottles. Keep in a cool and dark place. Add washed berries to a blender or mash in a large bowl. You may need some water to help mash it. Pour over water and lemon juice (or citric acid/tartaric acid). Let this mixture sit overnight before adding sugar. Remember that raw cordial needs more sugar to help preserve it. A rule of thumb is about ¾-1 parts sugar to 1 part berries. Pin the tube so the juice doesn't come out. Place the lid on the steamer and do not take it off at any time during the steaming process. If the pressure lifts the lid, place something heavy on top. Although this idea of histamine liberators has since proliferated, no recent studies have been done to try to replicate these results. Yet from those studies alone, dozens of foods have been added to the SIGHI high histamine list, and many people continue to avoid them. butternut squash & apples Medium & High Histamine Fruits List

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In fact, I’d even categorize many of these as antihistamine fruits, meaning that they contain substances such as quercetin, which stabilizethe mast cells, those which release histamine throughout the body. As discussed in the high histamine foods list, most of the supposedly high histamine fruits are off-diet due to indirect histamine increases rather than directly containing histamine. In fruit much of this is due to the 'histamine liberator' effect, often discussed and rarely explained in the field of histamine intolerance.

Add the berries and water to a large casserole. Let it boil (covered with a lid) until the berries are pale and have released most of their juices. Make sure the berries don't break, as this will make your cordial cloudy. Add a damp old kitchen towel or cheesecloth to a large colander and the colander over a new casserole or big bowl. Pour the berry water in. Let this drip overnight (or a few hours), do not help it as this will also make the cordial cloudy. Add a damp old kitchen towel or cheesecloth to a large colander and the colander over a new casserole or big bowl. Pour the berry water in. Let this drip for at least one hour, do not help it as this will also make the cordial cloudy. In the casserole that fits the cordial steamer snuggly, fill with water, leaving 2.5in (3cm) at the top. Top with the cordial steamer and pin the tube so the juice doesn’t come out. As with most diets, there are many allowed fruits on the low histamine diet. I generally recommend people start with just blueberries, and work up to apples, raspberries, and kiwis before reintroducing other fruits. This is because the longer a fruit sits around, the more bacteria it's exposed to, and many types of bacteria produce histamine as a by-product of their own digestion. For some people, the bacteria are already inside them over-producing histamine.

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This method retains the most amount of nutrients in the berries, but it is also the one that keeps the worst. It also needs more sugar to help preserve the cordial. This is super easy though! This sounds like it's been an incredibly harrowing and demoralizing experience for you, and for years on end. I'm so sorry you've had to deal with all of that. But it does sound like you've started to sort out a lot of your triggers and figure out your own way around a lot of your issues, at least for now, but it also sounds like it's getting worse. Unfortunately I'm not a doctor, so I warn you that this is not medical adice but just my own personal research and experieince that say it sounds like your mast cells are also reacting to stress.