freezing syrup?

[1hardmaple]

Has anyone ever froze syrup in those plastic maple syrup jugs? wondering if there is any problems with that like tops coming off or if thawed out if it has a different consistency or anything I should know?

[John c]

Has anyone ever froze syrup in those plastic maple syrup jugs? wondering if there is any problems with that like tops coming off or if thawed out if it has a different consistency or anything I should know?
I freeze all my syrup in glass mason jars. The syrup doesn't actually "freeze", it still stays liquid. You won't have any problem.

[TreeTapper2]

Freezing is best for long term storage and/or slow consumption. Mold can't grow on it in the freezer.

[Asthepotthickens]

I freeze all my syrup in glass mason jars. The syrup doesn't actually "freeze", it still stays liquid. You won't have any problem.
Could you please post a picture of your frozen (not frozen) syrup?

[802maple]

It will look just like his unfrozen syrup.

[maple flats]

To actually freeze syrup the temperature will need to be about -70 F. That will take more compressor than you have. In the freezer is by far the best way to store syrup. In fact I tell my customers to store it in the freezer and just pour what they will use in a 4-6 week period and keep that in the fridge, then refill as needed and reorder when the jug gets low.

[Asthepotthickens]

ok why is my syrup frozen? I boiled it to over 120 and it sheeted in chunks? Also people tell me my syrup in thick

[TreeTapper2]

If you are using a standard household freezer than I would say you do not have syrup. Just the other day I stored some unfinished syrup off the evaporator in the freezer. It had parts of it froozen. When I took it out to finish it and brought it to boil my brix reading at 211 degrees was around 56-57. Now when I originally took it off the evaporator it was acting like syrup.
So, in conclusion I think you need to measure it with a hydrometer to verify you have syrup. My first guess is you don't.

[Asthepotthickens]

I froze one mason jar from each batch, three did freeze the other seven did not I must be close. Thank you

[Vermont Creation Hardwood]

I freeze all my syrup in glass half gallon mason jars also. If it is not made to the proper brix as measured by a hydrometer, it can have ice in it. Near syrup will have ice crystals, sheets, or pockets. Full syrup stays liquid, really thick.

[Asthepotthickens]

Can I take my near syrup that is very close to the proper density and re-boil it? Will it crystallize

[Run Forest Run!]

For the purposes of this question, let's assume that Asthepotthickens has made syrup that is slightly below the proper Brix. If it has frozen, will the syrup be OK when thawed? will it need to be stirred? any problems with having it freeze?

It's pretty easy to make syrup that is too light in density when you aren't using a hydrometer so is it better to store it in the fridge vs. the freezer? I'd prefer to freeze it but don't want to ruin anything in the off-chance that my syrup is below the correct Brix.

[happy thoughts]

Can I take my near syrup that is very close to the proper density and re-boil it? Will it crystallize

I don't see why you can't reboil it but if you go over density then it might crystallize. If you're happy with the way it is, just keep it frozen as that is the best way to store it to prevent mold growth. I would assume that any ice crystals that form on the top would be mostly water just as is likely on sap that's frozen.

[TreeTapper2]

Can I take my near syrup that is very close to the proper density and re-boil it? Will it crystallize

YES, you can thaw it and recook it. It wont hurt a thing. It will only crystalize in time if it is over cooked. You need a hydrometer to get the correct density. the thermometer only gets you close. If you don't have a hydrometer leave the 'near syrup' in the freezer until you get one then cook it. If you take it out of the freezer it could get moldy in time even in the frig. Even then you can take the mold off and reboil it.

Hope this helps

[Asthepotthickens]

Well like the poem stated ...... Just bought a precision hydrometer and a dial thermometer.

[TreeTapper2]

Tell us the out come when you figure it out.

[Asthepotthickens]

Well the hydrometer did not float to the proper height, I re-boiled 12 mason jars and lost one to evaporation now I must have syrup. When it cools I will freeze one and let you know the outcome

[buck3m]

Tried it last winter and posted this on MapleTrader:

"I've done some experimenting. Right now I have two glass containers of maple syrup outside, 1 "salad dressing" style 1/2 pint, and one pint canning jar. It is currently 40 below zero (F. and C. coincide at this temperature.)

I found that crystals started forming at 20 below F.
There was still a little liquid visible at -26.
It was all crystals at -30. [frozen and white]
It looks just about identical at -40.

It has definitely expanded some, but has not broken the glass. Looks to me that if the containers had been filled right to the top they might have broken. [at 30 below]

Undoubtedly there are numerous variables; container type, exact brix, amount of invert sugars, but that's what I've observed to date."

[Asthepotthickens]

7690
Here is a picture of the before and after frozen syrup brix 66

[TreeTapper2]

So what are we looking at? I see three jars with the one in the middle frozen.

[Asthepotthickens]

The frozen jar was from what I had 12 gallons of. The unfrozen jars are boiled down to 67 brix and did not freeze

[Run Forest Run!]

Asthepotthickens, when you thawed out your frozen syrup did it separate into syrup and runnier syrup?

[Asthepotthickens]

Asthepotthickens, when you thawed out your frozen syrup did it separate into syrup and runnier syrup?
No, I wanted to tell you do you know that you can turn your propane tanks upside- down when they start to draw empty and get another ten minutes out of them? Simply turn them in your arms hold for a minuted and set back down right side up.
Just re-boiled ten gallons DONE again for the year.

[Run Forest Run!]

Thanks for that propane tank tip. I'd never heard that before but will try it for sure!

[Asthepotthickens]

Thanks for that propane tank tip. I'd never heard that before but will try it for sure!
Propane is a liquid and it settles on the bottom

Rob

[Asthepotthickens]

Seriously fols, I boiled my syrup down to 67 to 68 brix. I turns frosty in the freezer. I would like to see pictures of YOUR frozen syrup.

[Asthepotthickens]

I freeze all my syrup in glass half gallon mason jars also. If it is not made to the proper brix as measured by a hydrometer, it can have ice in it. Near syrup will have ice crystals, sheets, or pockets. Full syrup stays liquid, really thick.

My syrup at 67 taken off at 223 still freezes like ice cream

[Asthepotthickens]

It will look just like his unfrozen syrup.

How thick is your syrup that stays liquid?

[Asthepotthickens]

Syrup at 70 Brix does not freeze.

[Asthepotthickens]

I freeze all my syrup in glass half gallon mason jars also. If it is not made to the proper brix as measured by a hydrometer, it can have ice in it. Near syrup will have ice crystals, sheets, or pockets. Full syrup stays liquid, really thick.

You sure about the above? Or is all your syrup boiled down to 70 brix

[Asthepotthickens]

Until I checked my freezer this morning I thought that syrup at 68 would remain in liquid form. After 36 hours even at 68.5 the syrup turns frosty. In order to freeze syrup that stays liquid and does not lose its color you have to boil it down to 70 brix and that will cause many issues if not kept frozen.

[Asthepotthickens]

:emb: so if you test for frozen syrup, make sure your freezer is set at zero or -17 celsius. Our freezer was set at -10 Celsius way too cold. No wonder I kept bending the Ice cream spoon :cry:

At 68 brix syrup does not freeze at zero or -17 Celsius

[Run Forest Run!]

:emb: so if you test for frozen syrup, make sure your freezer is set at zero or -17 celsius. Our freezer was set at -10 Celsius way too cold. No wonder I kept bending the Ice cream spoon :cry:

At 68 brix syrup does not freeze at zero or -17 Celsius

OK, so what am I missing? -17 is colder than -10. What did you have your freezer set at???

[happy thoughts]

Maybe what s/he meant to say was -10*F (not -10*C) because the original suggestion was correct. Freezers should be set to 0*F which I believe is between -17 and -18*C.

God bless you Canadians. I have enough trouble speaking one language and measuring temp on one scale. And then there's your imperial gallons. Easy enough for something to get lost in translation :)

[Asthepotthickens]

Maybe what s/he meant to say was -10*F (not -10*C) because the original suggestion was correct. Freezers should be set to 0*F which I believe is between -17 and -18*C.

God bless you Canadians. I have enough trouble speaking one language and measuring temp on one scale. And then there's your imperial gallons. Easy enough for something to get lost in translation :)

Yes this is correct