Giant Crystals???

[cvmaple]

A couple of my glass jars are developing large crystals in the bottom. Does anyone know what causes this? I had one jar do it last year and 2 so far this year!! This is new to me and I want to keep using glass. Hope somebody can help me with this

[PerryW]

your syrup was too dense, i.e., you boiled it too long. Buy a hydrometer and a cup if you don't have one.

[adk1]

that is correct. I read about this in the NAMPM last night as a matter of fact. The syrup is above the 66 brix. 66 brix is a stable concentration of sugar, meaning that the sugar in the syrup wont precipitate out. if you go above this, the sugar concentration is too dense and not as stable and it will form crystals.

[ennismaple]

that is correct. I read about this in the NAMPM last night as a matter of fact. The syrup is above the 66 brix. 66 brix is a stable concentration of sugar, meaning that the sugar in the syrup wont precipitate out. if you go above this, the sugar concentration is too dense and not as stable and it will form crystals.

As long as syrup is below 67.5 Brix it won't crystalize. Go beyond that and you're gonna get crystals forming on the bottom

[motowbrowne]

Be sure to save those bottles for you or someone special. Not only is the syrup stronger/sweeter, it also has rock candy in the bottom. Every year growing up we had that happen to a few bottles and as kids that was the best part. Only thing is, you have to be careful getting them out without breaking the jar.

Enjoy.

[cvmaple]

Thanks for the information. I should of searched the subject before asking but they kind of scared me a little. They probably would be excellent candy. I will have to watch the hydrometer and temperature closer.

[BryanEx]

As long as syrup is below 67.5 Brix it won't crystalize.
I will have to check again but I believe crystallization (albeit mild) will occur above 67 Brix. I can't remember if I read that in the North American Maple Producers Manual or on the Ministry of Agriculture, Food and Rural Affairs web site but both are easily accessible to find out.


I will have to watch the hydrometer and temperature closer.
On this note, what caught me in a recent maple judging competition was the condensation in the canner while trying to package a very small batch. Density was dead on in the finish pan but the moisture that condensed on the sides and lid of a 5 gallon canner sent me over Brix.

[Brent]

Those crystals are a dentist's best friend. The are exceptionally hard. You can't crunch them like table sugar crystals or you'll bust your teeth .

Been there ....tried it.

They also take forever to disolve out. You can use the syrup and then put water in the jar, come back days later and nothing much has changed.