Consumer question about rebottling

[DebH]

Hello,

I'm posting as a consumer, so please forgive my ignorance. I don't know much about the subject. :emb:
I have searched this forum. The answer is probably here, but I'm using the wrong search terms. So, I'm sorry if it has been answered already.
We use a lot of maple syrup each year. I like to buy the larger containers because it is more economical. Is is possible to open them and reprocess them in quart canning jars so I don't have to find a way to refrigerate the large containers once they are opened? What would be the temperature and processing time to do so? Would it affect the taste?
Thanks you for your help.

[happy thoughts]

The easiest way would be to freeze unused portions in whatever size container(s) works best for you. Freezing syrup doesn't affect it at all and in fact it will not freeze solid. Frozen, it will also keep practically indefinitely. Enjoy that syrup! :)

PS- yes, it can also be reprocessed and rebottled. It is likely the syrup will darken in the process. You also risk creating more sugar sand (niter) which occurs when syrup is brought to temps above 200*F. It will then also need re-filtering:)

[lpakiz]

You can rebottle and recan easily in a plain old water bath canner. Fill your jars to about 85% full, allowing a LOT for expansion. Place bottles in the canner on a rack to keep the bottoms of the jars off the floor of the canner.
I use a cable-probe type digital thermometer ($15-17) and place the probe in one of the jars. Heat til the thermometer says 185-188. Remove quickly and place the lids and bands on. If you want max capacity, you may want to top off the jars when temp gets to 180 or so. Syrup expands a lot more than water, so start low enough, or have a baster handy to remove syrup if overflow seems imminent. Good luck!

[Dennis H.]

If you have a freezer with room in it for the large syrup container than that is your best option to keep the quality of the maple syrup the same.
Pour out what you need then place back into freezer.

The main thing about rebottling syrup is that you run the risk of producing sugar sand or niter. Not dangerous to you but it will cause a gritty feel in the syrup, then there is the grade change possible with reheating. If you like dark syrup then this isn't an issue.

For me I would just throw the opened container in the freezer, the unopened ones can be set on a shelf till they are opened.

[DebH]

Thank you for your replies. They are very helpful.