Canning Maple Syrup

 (I couldn’t have said this better myself)

Here is a very quick read on the simplicity of canning the syrup you just spent hours boiling down from the collected sap.

Yep, it’s this simple.


2 thoughts on “Canning Maple Syrup

  1. When sap is reduced to syrup it is boiled for hours and sometimes days to get rid of the 96%+ water content. It is also brought to a temperature 7 degrees above that of boiling water which is approx 219 deg F. So it boils longer and at a hotter temp than the normal hot water bath method of canning. I have Maple syrup from my first batch that is, as of this writing days short of 2 years old. It was canned as per the article above and is as tasty and clean as the day we did it.

New participants first comment is reviewed before it posts.

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s