How do you make maple syrup bottles?
Subsequently, one may also ask, how do you package maple syrup?
Containers for syrup are made of glass, metal cans or plastic jugs and should be clean, free of any hazard inside and ready for hot-packing. Proper containers are available from reputable maple equipment suppliers. Do not use containers or lids that cannot tolerate the recommended hot-pack temperature of 85 °C.
Similarly, how do you know when maple syrup is done? Finished maple syrup boils at 7 degrees above the boiling point of water (this varies based on altitude and other factors). It's basically 219 degrees F using a candy thermometer. Old timers can supposedly tell when the syrup is done by the way it "sheets" when the syrup slides off the back of a spoon.
Besides, how do you put maple syrup in a mason jar?
- Prepare your jars and lids by washing in warm, soapy water and rinsing thoroughly.
- Warm the lids in a small pot over low heat.
- Bring your maple syrup to 180˚F.
- Spread a kitchen towel on the counter.
- Use the canning ladle and funnel and add the hot maple syrup to the warm jars leaving 1/4-inch headspace.
At what temperature do you bottle maple syrup?
It is very important to bottle maple syrup at the correct temperature and syrup density to avoid mold and bacteria growth. New York State requires sugar solids in maple syrup to be at 66%. Syrup should be bottled between 180 degrees and 200 degrees.