Maple Sugar and Maple Syrup

Viewing 9 posts - 31 through 39 (of 39 total)
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  • #27430
    chocomouse
    Participant

    Skeptic, that’s the way we seal jars when we initially make the syrup. We boil the sap that comes out of the tree(s), to 219.5*, which is now syrup, not sap. To re-package the syrup, heat the syrup up to 190*; you do not need to completely re-boil it, just get it up to around 190. Then pour it into clean glass jars, cap them, and they self-seal. You can hear the lid “pop” and then feel that the lid has lost it’s flexibility if you poke it. It’s the same process of canning, with a water bath or pressure cooker — the lid is sealed. These sealed jars do not need to be refrigerated; once opened, however, they do have to be kept in the refrigerator. Sometimes we need to transfer syrup from gallon jugs into different containers (usually small, fancy bottles for wedding favors) so we use the same process – heat the syrup to 190*, pour into clean (sterilized in boiling water) jars, and cap.

    Also, if you ever find mold growing on an opened container of syrup, you can scrape the mold off, toss it, and reheat the syrup to 219.5 (yes, 219.5 is correct if you have removed mold) and put it in a clean glass container and cap it. We’ve seen this happen a couple of times. Supposedly, the syrup container did not seal completely or was not refrigerated. Experts say the mold is actually growing in the water/moisture that was in the original container, not growing in the syrup which has a high sugar content.

    I’m not sure how much heat a plastic funnel can manage, so to be safe, I guess you probably should use metal not plastic. We use metal at the sugarhouse. It is an easy process — the hardest part is waiting for the syrup to come up to temperature — it takes a while.

    • This reply was modified 1 week, 5 days ago by chocomouse. Reason: Edited to change erroneous temperature
    • This reply was modified 1 week, 5 days ago by chocomouse.
    #27435
    chocomouse
    Participant

    PLEASE NOTE: I have edited the previous entry about repackaging syrup into glass jars. When you repackage, heat the syrup up to 190*, not the 219.5* I stated. The 219.5* is needed only when you initially boil sap into syrup, or when you have removed mold. Whenever you are just repackaging into glass container, you only need to heat the syrup to 190*. Sorry – I’ve never repackaged syrup — that’s my husband’s job!

    #27436
    skeptic7
    Participant

    chocomouse, thanks for the information. I’ll get a new funnel and do this on one of the cold winter days. I have a candy thermometer so I can get the temperature correct.

    #27456
    kimbob
    Participant

    Chocomouse, it has arrived! Thanks to you and your hubby. Going to be using it this weekend. Yay!

    #27477
    cwcdesign
    Participant

    I forgot to post that we got our syrup on Monday. Yum! The Post Office seemed to use the package for football practice, but all that happened was two lids cracked, but the loss of syrup was negligible. Rhett sent me the info for boiling and bottling the syrup, so we will be great. So excited.

    Food & Wine had this article in their email today – there are a few recipes I might have to try
    https://www.foodandwine.com/condiments/maple-syrup?did=582719-20201122&utm_campaign=faw-top10_newsletter&utm_source=foodandwine.com&utm_medium=email&utm_content=112220&cid=582719&mid=45338736841&slide=78206c4d-8e1a-4578-a7b2-a304e5fa731e#78206c4d-8e1a-4578-a7b2-a304e5fa731e

    #27492
    chocomouse
    Participant

    cwc, my husband showed me the photos you sent him. wow! Football, indeed. Looks like a heavyweight defensive player fell on it. I’ve never seen anything like that. And I’m glad you did not lose much syrup and can repackage it for long-term storage. Thanks for posting the Food and Wine link. I’m going to make the maple-apple upside down cake for sure, and maybe try the squash/pumpkin soup.

    • This reply was modified 6 days, 8 hours ago by chocomouse.
    #27498
    BakerAunt
    Participant

    While I didn’t have a box that looked as if the NFL had tackled it, the syrup I ordered from another source (before I knew of Chocomouse’s sales) also arrived with one of the plastic lids damaged, although it did have a seal inside the cap, so no spilling. Clearly it’s rough out there in the mailroom.

    #27525
    skeptic7
    Participant

    Chocomouse, I used your maple syrup for cooking a butternut squash yesterday. Delicious!

    #27530
    chocomouse
    Participant

    Thanks for the feedback, Skeptic, and glad you like it. I know lots of people use syrup on their squash, but winter squash is my second most favorite vegetable (after home-grown tomatoes), and I love the pure squash flavor just plain.

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