bottling question

[ckkrotz]

We have a couple of gallons of syrup to bottle, and I have a quick question. We've always used mason jars up to this point, but I was given a dozen glass syrup jars (the kind that Tractor supply sells) as a gift. I know with the mason jars the flat lid forms a seal when it's hot, but is there anything special you have to do with regular maple syrup glass jars? Will they form a sufficient seal just by screwing them on while the syrup is hot? Thanks!

[Burnt sap]

If the lids have a wax type seal in the cap you are good to go. Bottle at 170-200 degrees and they will seal no problem. Good luck

[Zamkev]

After you fill your bottle, it's common practice to tip the bottle upside down to allow the syrup to flow into the cap. Some folks do it for 10 seconds or so, and others pack the bottles in the case upside down.

[ennismaple]

After you fill your bottle, it's common practice to tip the bottle upside down to allow the syrup to flow into the cap. Some folks do it for 10 seconds or so, and others pack the bottles in the case upside down.

We find laying the bottle on its side while you label it works great to sterilize the cap. Some caps can leak if the container is left upside down - the gallon and half gallone glass are the worst offenders, so we give them a turn for a few seconds to get contact between the hot syrup and the cap.

[TerryEspo]

And the TSC plastic caps for glass bottles are a one time use, DO NOT tighten them and then lossen then trying to adjust, they will not seal. Turn till tight once. Dont try when you have an empty bottle to play around a bit.

Some TSC stores open the cases and put the caps on while on display, DO NOT buy those bottles with caps on. The caps are to be kept separate, maybe at the cash register or somewhere else.

I have been caught with bad caps my first year buying from the shelf. The caps appear fine but are not.

Hope that helps.

Terry

[Johnny Yooper]

hmm, didn't know that, thanks for the tip

[Run Forest Run!]

I was given some glass maple syrup bottles and lids by a friend. I've bottled my first batch and have laid the bottles on their sides. How long do I leave them like that? I've never used them before.

[ckkrotz]

Thanks TerryEspo, these bottles do have the caps screwed on already, and I was thinking it looked like they might not make a good seal anymore. I guess I won't use any more of them. They'll probably be OK in the freezer though, as long as they're not over full, right?

I'm seeing that Leader sells the red caps that look like the same ones on these bottles for $.14 each. I suppose I could just get replacement caps for the bottles I have...

[williamallaway]

I was reading through this thread and thought I'd add my 2 cents for what it's worth.

It is not necessary to boil caps or bottles. Maple syrup has to be packaged hot- an absolute minimum of 180F or 82C. If you invert the container once it is capped then the hot syrup will sterilize the container and cap.

There are three primary choices for packaging maple syrup; plastic jugs, glass bottles and metal cans. Whatever you choose is up to you, your application and your customers. But it is critical that you use a container that is approved for food contact. Here in Canada the Canadian Food Inspection Agency has a searchable list of packaging that is approved for food contact. I assume the US FDA does as well but I am not 100% sure.

Most maple equipment suppliers carry a variety of jugs, bottles and cans specifically designed for maple syrup packaging. This is your best bet. If your a little larger you may be able top buy directly from the container manufacturer. It’s not a bad idea to ask your container supplier for letters and/or certificates pertaining to the quality and intended use of the packaging you are buying from them. Keep these certificates or letters on file in your sugarhouse. You never know, they may come in handy some day if someone questions you- and they will. People are more than ever interested in where there food comes from and how it is processed and packaged. How good would it look if you can pull out all the proper documentation on the packaging you are using?

If you don’t make enough maple syrup to sell, you can go out and buy a few jugs, cans or bottles from a maple supplier or you can use something you have at home. There is nothing wrong with using an empty bottle found around the house as long as you aren't selling or giving the product away to anyone.

Here is a quick list of do’s and don’ts we give to producers around Nova Scotia.

1. If you can, always use new, food grade approved packaging.

2. Do not reuse any packaging that you intend to sell. The procedures and proper equipment to clean, sanitize and verify reusable packaging is not something the average sugarmaker has and/or wants to invest in. Just build the price of a new container and cap into your retail price. If you can’t do this then you are selling your product for too low a price.

3. Ensure the packaging you are using is approved or rated for temperatures of at least 195F. Especially plastic, as heat can cause harmful chemicals to leach out of the plastic and contaminate your product. Proper food grade plastic designed to take the heat will not do this.

4. If you are reusing a bottle and cap for your own use, DO NOT boil caps prior to using them.

5. Bottles, jugs and cans also do not have to be boiled. You pack maple syrup hot in order to sanitize the inside of the empty container. Boiling caps and containers is simply a waste of time and money and in the end can cause more damage than good. If reusing a bottle, ensure it was used for food prior to using it for maple. Clean it out well with lots of very hot water and rinse it well if you used any soap. Above all, don’t sell any maple syrup packaged in a container that has been reused.

I hope this little guide helps you choose the right packaging for your maple syrup. Above all, remember that the maple syrup you make is a food so you have to treat it accordingly.

Have fun!