Canning Maple Syrup | Storing Maple Syrup

Name: Canning Maple Syrup | Storing Maple Syrup
Prep time: 25 min
Total time: 25 min
Yield: 8 pints
Ingredients: 1 gallon maple syrup

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Prep Time
25 mins
Total Time
25 mins
Servings
8 pints
Calories
1278 kcal
Course
Condiments
Cuisine
American

Canning Maple Syrup | Storing Maple Syrup

Luna Mayo

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An easy step-by-step tutorial for canning maple syrup. Instructions include the best ways for storing maple syrup as well.

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Ingredients

Servings

1 gallon maple syrup

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Instructions

First thing is to do is prepare the jars. Wash the jars well in hot soapy water and rinse them very well with hot water. You don't want any leftover soap ruining your syrup.
After you have clean jars, sterilize them in boiling water bath for 10 minutes. Jars must be sterilized because the syrup is not processed.
While jars are sterilizing, heat the syrup. An instant read thermometer (candy thermometer will work too) is handy for this step because you don't want to overheat the syrup or it will turn darker and reduce the grade of the product. Heat to about 185°F (85°C). Never let it go over 200°F (93°C).
Remove one jar at a time from the canning pot, after jars are sterilized, with your jar lifter. Drain the water.
Immediately fill hot jars with hot syrup, with the aid of your canning funnel, leaving ¼ to ½ inch headspace.
Wipe rim of jar with a damp paper towel. You don't really have to worry about removing bubbles because of the liquid consistency of the product.
Then immediately place hot lid on jar. Screw on the band. You don't have to worry about the fingertip tight rule when canning. Screw it on nice and tight.
Immediately turn the jar over upside down on the counter so that the hot liquid comes in contact with the entire jar. Leave it upside down for about 5 minutes. This is called an inversion technique.
You can cover the jars with a kitchen towel, so that they don't cool too fast in that first 5 minutes. After the 5 minutes, remove the towel.
Now you want them to cool off fairly quickly so that the color and texture don't suffer. Use the fan in your kitchen or place a small fan near them to cool them off quickly. You should hear the jars ping as they seal.
Repeat the process with your other jars.

Equipments used:

Notes

Makes 8 pints / 4 liters (16 cups / almost 4000 ml)
Do not try to put them in cold water to cool off. The shock may crack the jar.
After 12-24 hours, check lids for vacuum seal. Press down in the center of the lid. If it flexes up or down it has not sealed and should be stored in the fridge and used first.
Use this method for homemade maple syrup or if you buy maple syrup in bulk.
The syrup in the jars that you canned / bottled should be stored in a cool dark place. Unopened jars of syrup have an incredibly long shelf life. At least two years, probably more.
After opening, jars should be stored in the refrigerator for longest storage.
Did you know that syrup freezes very well? This is really the best way to preserve large batches of syrup without it spoiling. Process the jars as described above, but leave about a 1 inch headspace. Then place the jar in the freezer.
The syrup never freezes solid in the jar. It just gets thicker as the syrup cools. Frozen jars will last for an extended period of time.

Nutrition Information

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Serving 1pint Calories 1278kcal (64%) Carbohydrates 319g (106%) Sodium 43mg (2%) Potassium 1065mg (30%) Sugar 284g (568%) Calcium 516mg (52%) Iron 1mg (6%)