[chocomouse]

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!

[chocomouse]

Skeptic, maple walnut scones would be good, too! Although, I can never resist anything chocolate.

[chocomouse]

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 5 years, 3 months ago by chocomouse. Reason: Edited to change erroneous temperature
• This reply was modified 5 years, 3 months ago by chocomouse.

[chocomouse]

Our dinner was chicken patties, and the leftovers of squash, mashed potatoes, and cole slaw.

[chocomouse]

I made pan-fried pork chops with onion, squash, and mashed potatoes.

[chocomouse]

I didn't know that about vaseline either!

[chocomouse]

Our food shelf says the same thing: they are not allowed to give out foods that are more than one year past the expiration date.

[chocomouse]

Pizza tonight!

[chocomouse]

So sorry about this, Joan. But of course you can handle it, you're a tough lady and you have a great supporter!

[chocomouse]

The new grading system was actually initiated by maple sugarers, with the intention of standardizing the grades. I'm not so sure it worked, it's very vague wording, like what is "robust" or "delicate"? Reputable syrup producers use grading kits to compare their syrups. These are tiny glass bottles of syrup in wood frames, and when held up to the light next to a sample bottle of newly made syrup, the color differences show up nicely and the new syrup can be more accurately labeled. Taste, of course, is still up to the taste-tester! I think as producers and users get used to the new wording, we will stop using the "B" word; but centuries old habits die slowly.

[chocomouse]

kimbob, most people around here still call it B also! And that is the grade most Vermonters use. We sometimes have blueberry pancakes and sausages for dinner. My Mom used to put a slice of bread in a bowl and pour syrup over it -- and then eat it!! I have to admit that I don't care for maple syrup, it's way too sweet. But I do appreciate the subtle flavor it lends to baked goods.

[chocomouse]

cwc, I thought I posted a message to you soon after you posted, but I cannot find it now. Yes, I love Square, and use it in my sister's business - not only for processing payment but also for inventory, sales highs and lows, etc. For some reason, my husband no longer uses it, I don't know why. I hope you like the syrup. Let us know when you receive it, and how you use it. Yesterday I made maple cornbread, being a southern gal, I guess you probably don't use syrup (or sugar!) in yours. I thought it was a bit too sweet.

Kimbob, yours is on the way. You probably can't find Grade B syrup because the International Syrup Institute (not sure that is exactly the wording) and the USDA in 2015 changed the syrup grading system, and there is no longer a Grade B. It is all described by it's color and taste, and is all Grade A, except for the processing (commercial) syrup. What was B is now Grade A Amber - dark color, robust taste. So look for that labeling.

[chocomouse]

Today I made a dozen hot dog buns, to stock the freezer.
Yesterday I made a blueberry cobbler. I've now tossed out the recipe, because it in very incorrect. The dough mixed up very soupy, and although I added a lot of flour, I didn't get it the "bisquity" stage. Flavor is good, however, and we will eat it with it's very soft, tender, cakey dough.

[chocomouse]

Sorry you've not felt well, Joan, and glad you're on the road to recovery now.

Our dinner Saturday night was chicken thighs on the grill, squash, and green salad. And my husband had a baked sweet potato, too. I froze the rest of huge buttercup squash; this year it is the most flavorful we've ever grown.

[chocomouse]

Thanks for that information, Joan. I'm going to try it after my next grocery shopping trip.

Our dinner tonight was ribs on the grill (it got up to 72* this afternoon!!), brussels sprouts, and buttercup squash.

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