do I need to Bottling hot?

[chicken123]

I finshed about a 1/2 gallon of syrup and then I had to leave for supper. I'm just filtering it now and it's cold. I'm wondering, should I reheat it befor bottling? thanks

[Dr. Bucket]

[QUOTE=chicken123;215620]I finshed about a 1/2 gallon of syrup and then I had to leave for supper. I'm just filtering it now and it's cold. I'm wondering, should I reheat it befor bottling? thanks[/QUOTE

Yes - Get it back up to at least 180F before you bottle.

[Burnt sap]

If you want to keep it for longer than a few weeks then yes. Bottle it at 165-180 degrees Type into search bar for more info.

[DonMcJr]

I thought everything I've read says bottle over 180 F. Also if you reheat it I'm pretty sure you need to re-filter it too.

Depending on what bottle lids you are using after you fill each bottle flip it over and set it upside down to help seal the lid...

[Asthepotthickens]

If you want to keep it for longer than a few weeks then yes. Bottle it at 165-180 degrees Type into search bar for more info.

Sorry to disagree but 165 is NOT HOT ENOUGH 180 to 200.

[jake22si]

Yup, I agree
Sorry to disagree but 165 is NOT HOT ENOUGH 180 to 200.

[lpakiz]

You may can it in a water bath canner. Use a thermometer in one of the open top jars. Heat til the syrup temp is 185. Shut off heat and remove and cap the jars. No re-filtering necessary if you stay under 190 or so.

[Asthepotthickens]

I learned how to bottle using Mason jars, if the heat was not atleast 180 the lids would not suck down. Now with my new bottleling pail I can fill bottles without using a funnel so I keep a steady heat of 190 when filling.

[TerryEspo]

I have read here, bottle between 185- 195,,,dont go above 195 or you will get nitre and time to refilter.

Try for 190 and get it in your bottles.

Hope that helps.

Terry

[happy thoughts]

I learned how to bottle using Mason jars, if the heat was not atleast 180 the lids would not suck down. Now with my new bottleling pail I can fill bottles without using a funnel so I keep a steady heat of 190 when filling.

I think you nailed it. :) Just to add to that, the syrup needs to be at least 180F when the lid goes on the container, not only to get a better seal but to sterilize the jar and lid. That's not the same as bringing syrup to 180F in the pot and then filling. You want syrup that's warmer than 180F as measured in the pot. The syrup will cool a bit from the pot to the jar especially if you're using a ladle and funnel and not packing into warmed containers.

[mantispid]

What I do is skip the filtering step, let everything settle over the course of two days, pour off into bottles and leave enough room for expansion, and put the lidless bottles into a hot water canner (with a separation plate at the bottom keeping the bottles from touching the bottom of the canner directly), and fill with hot water until about 1" from the top of the bottles. I stick a thermometer probe in one of the bottle near the top of the syrup, set the alarm to 190F, and set the stove burner to medium. When the thermometer beeps at me I know I'm ready to remove the bottles, quickly add and tighten lids, flip the capped bottles on their sides for a couple minutes, stand upright and let cool.

[chicken123]

thanks I am bottling in mason jars