This is mainly directed toward Chocomouse.
My maple syrup has formed large crystals on the bottom and sides of a pint mason jar. This is from Chocomouse's syrup that I canned in 2024. What should I do? I don't want to make the problem worse.
Skeptic--Put a rack in a pot on the stove. (I have small circular racks that I use.) Set the jar in the pot, without its lid. Add water to the pan, up to about 1/4 to 1/3 of the jar height, and heat over medium heat. The crystals will dissolve, just as with honey, and you will have pourable maple syrup again. Let it cool before putting the lid back on the jar.
Thanks for the advice. I was afraid that just heating the maple syrup would concentrate it and make the sugar crystals more abundant rather than less. I don't know if I have a rack small enough here but might improvise something with aluminum foil. I will add a tiny bit of water to the syrup.
I heated the maple syrup for hours on low heat and eventually the large sugar crystals broke apart and dissolved. Thanks for the advice. I poured most of the syrup into a glass jug which is more convenient for pouring. There are still some sugar crystals in the pint jar of maple syrup but they are no longer stuck to the bottom and I can scoop them out with a spoon. Very tasty.
Skeptic--When I can't get any more product out of a honey or maple syrup jar, I save it for bread making and put hot water in it, then use the water to proof my yeast.
I'm glad that you were able to get your maple syrup back to its proper liquid state.
.
