Canning Jars

[tonka]

For those who use canning/mason jars, do you boil water and put the lids in or is it enough to just put lids on right away and put on side to make the seal happen?

[TreeTapper2]

Heat the syrup to at least 180 deg then put in jars and turn them upside down to sterilize the lids.
Dont heat the syrup past 200 or it may cause more sugar sand to come out.
You could preheat the jars and lids if that made you feel better.

[SPILEDRIVER]

never had a problem with them sealing rite out of the box.i put the lids and bands on as soon as i fill the jar,invert for 15 seconds and set them up rite to cool,seldom ever have one not seal

[tonka]

Thanks guys! Normally I would boil some water and put lids in for a bit and then put on the jars but since I will be doing the jaring in a little shed I built I don't have to worry too much about getting a heat source and a pot to boil the lids, just seeing what works. Thanks again!!

[Gissert]

I run the jars through a sterilization cycle on the dishwasher, and the lids go into a pan of hot (not boiling) water until I fill the jars. Once filled, lids and bands go on, the the jars are set aside and not moved until cooled and sealed. Pretty much the same procedure we use for canning anything that does not go in a pressure cooker.

[Tom59]

I would boil all lids and bands before putting on the jars. Same as canning veggies or tomatoes, gotta sterilize the lids as well as the jars.

[sg5054]

I use jars and lightly boil the lids. I use the bands as is and the jars go through the dishwasher. I then stage them in a canning rack in a pot of hot water. Fill to within 1/4", lid and bands go on and tighten snugly. Invert for 5 minutes and then upright to cool. Works like a charm. No leaks, no runs, no errors.

[Boomer]

This is only my second year making maple syrup (if the weather ever straightens out here in Western Wisconsin) but I have canned vegetables before. Last year I only made 3 quarts so I just kept the syrup in my refrigerator, this year I'm planning too can in smaller jars. I bought a used coffee urn so I was going to heat the syrup with that & then give it a quick water bath like sg5054 suggested along with sterilizing the lids. My question is, "why should I invert the jars & does my plan sound good to the experts here at MapleTrader.com"?

[happy thoughts]

This is only my second year making maple syrup (if the weather ever straightens out here in Western Wisconsin) but I have canned vegetables before. Last year I only made 3 quarts so I just kept the syrup in my refrigerator, this year I'm planning too can in smaller jars. I bought a used coffee urn so I was going to heat the syrup with that & then give it a quick water bath like sg5054 suggested along with sterilizing the lids. My question is, "why should I invert the jars & does my plan sound good to the experts here at MapleTrader.com"?

I do exactly what sg5054 says but I think you misunderstood them. The water bath is to heat the jars. The jarred syrup does not need one. The jars are inverted to heat sterilize the lids.

[Blocmi]

I boil everything including lids. Some say not to boil lids because it ruins the seal, but I have never had a problem with lids sealing after boiling. It's just another step in ensuring that the syrup or other canned product I worked so hard to make doesn't spoil. Its quick and cheap insurance.

[happy thoughts]

Fresh boiled syrup is practically sterile. Nothing can live for long at those high temps. Anything that leads to spoilage in your syrup will be introduced in the bottling process so keeping all equipment extremely clean is imperative. That includes, ladles, funnels, whatever.

Sterilizing jars/lids won't hurt but may not be necessary. No one is sterilizing those plastic jugs or bottle caps that a lot of syrup gets sold in. With syrup, the enemy is yeast and molds.Those are killed at temps in the 150's. If you start with really clean containers, keep your equipment clean, pack at the right density and at the right packing temp, and fill the bottles to capacity, you should get good seals and syrup that will last without spoiling.

[highlandcattle]

We have "canned" syrup for several years as many customers like it for the rustic feel. I have nice lables and some raffia and it really catches the eye, that beautiful syrup in those jars. Do everything the same as if you were canning anything else, then I always turn them over after filling.

[KGodshall]

I started heating my jars in the oven (~ 200 degrees). Washing and rinsing them thoroughly first, then placing in the oven, and holding them there until I'm ready to use them. The temperature guarantees killing any bacteria that might be present, but the dry heat makes sure that I don't have any moisture or condensation present when I pour in the syrup. The hot bottles help with sealing.

Started doing this with all my canning and it works out nicely. (Hate dropping bottles when trying to get them out of the boiling water........)