Thinning syrup that has been cooked too much?

[SugarMama]

Well last year we did not have a hydrometer until mid season. My first two batches were past syrup, extras thick and when you open a jar is starts to form rock candy.

Being that those two batches were all canned up, I'm wondering can I thin them out this year? Do I just dump them in the evapoartor with some reduced sap and let it all mix together, or how would I go about thinning it?

Thanks

[motowbrowne]

That'd work just fine. Just need to dissolve the crystals and mix with sap or water to achieve the right density. It's a tricky business without a hyrometer or a really good thermometer, because too thin and it will spoil, too thick and it will cyrstalize. In addition to a hydrometer, I don't try to do can anything without my Thermapen, it's a really nice (worth the price) instant read digital thermometer.

[daniel_wentworth]

Past syrup in my opinion is the way to go and then dilute with sap to get right brix. Room temp syrup and sap mixed well and test with a hydrometer taking into account temp. Works well for me and you never have to put it back on to boil again. Just don't over do it as it darkens the longer it is heated.
Below is the chart from my hydrometer......the first one I broke, dropping it into the cup!


Temp Degrees Baume

211......... 32
202+....... 32.25
193+....... 32.5
185 ........ 32.75
176 ........ 33
167......... 33.25
158 ........ 33.5
149......... 33.75
140......... 34
130......... 34.25
120......... 34.5
110......... 34.75
100......... 35
90.......... 35.25
80.......... 35.5
70.......... 35.75
60.......... 36
50.......... 36.25
40.......... 36.5

Hope this helps.......

[jimmartin]

you do not need to thin it down. it already cyrstalized its syrup. throw the cyrstalized in when you make you next syrup