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.
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