Bottling in plastic

[Blake Scout]

Hello there everybody. I am somewhat new at the game of maple producing (started last year with 22 taps, pushing for 300 this year). Last season I had been canning all my syrup in pint sized mason jars and giving it away to mainly friends and family. This year, however, I am wanting to begin selling commercially to local markets. I was looking around at a shop around town just to see how much others were selling their syrup for, and I noticed that a lot of people were selling their syrup in plastic bottles. The question that I pose for ya'll here is how is that one can bottle syrup in plastic? Is it a different process that canning? Is the plastic able to withstand the high temperatures that the syrup needs to be for canning without leaching out any of those harmful chemicals used to make plastic? The price of plastic is cheaper and I wouldn't mind bottling the syrup in plastic provided that the process isn't too difficult. Thanks.

[madmapler]

I have'nt been around it long myself but I can tell you from living here that most do pack it in plastic jugs.(Foodgrade I'm sure)quarts, pints, 1/2gallon, gallon and 5 gallon bulk containers. You can buy them from Bascoms Maple online.

[delivron]

Hillside Plastics manufactures the vast majority of plastic containers for the US Market under the Sugarhill Label. Ampak is a Canadian manufacture that manufactures in Canada their biggest problem at Ampak is making timely deliveries to their dealer network.

I have shipped milliions of dollars of maple syrup in Sugarhill® plastic containers 32 oz containers because they have the production facilities and commitment to the maple industry with:
•Safe Materials: Sugarhill® Containers are manufactured in the United States from food grade High Density Polyethylene (HDPE) resins, which are FDA, and E.U. approved. Sugarhill® containers contain no BPA, PCB’s, or Phthalates. HDPE is completely recyclable, and reusable.
•Light Weight: Saves money and energy in shipping.
•Clean Production Process: Sugarhill® containers are manufactured in a clean modern facility in Massachuttes, using highly efficient non-polluting machines.
•Shatterproof, Flexible & Durable: Sugarhill® containers can withstand drops on to hard surfaces, as well as the rigors of long distance shipping.

For over thirty years, Sugarhill® has been the plastic container of choice for Pure Maple Syrup producers.

The proprietary classic shape, full range of sizes, colorful printed labels, top quality, and fast delivery have made us a trusted supplier to both small and large Pure Maple producers.

Additionally 1 cent is set aside from every maple container for maple research.

I am confident the Maple Guy or host for MapleTrader.com can assist you in your needs.

[jmayerl]

Delivron- how long have you been a sales rep for sugarhill...lol

In response to the original question, I believe you have a few terminologies mixed up. Canning is a process that is used with a pressure cooker or water bath to prolong shelf life of foods. Bottling is what we do with maple syrup. It can be bottled in commercially available plastic jugs, glass bottles, or mason jars. Syrup should be proper density and then bottled 180-185F to ensure proper sterilization of the container it is in. The syrup will then be shelf stable virtually forever until opened.

[BreezyHill]

Blake Scout...Personnally I like to bottle in glass rather than plastic.
The plastic, especially the larger bottles will distort ever so slightly when filling, provided you suspend the container on filling. If you don't suspend them when the syrup cools the bottle will collapse ever so slightly and lock odd to the public. Pastic does offer a safer shipping package for those traveling. While glass offers a more eye appealing container.

I know people in my area that use mason jars for syrup; but don't do the entire process of canning with the cooker and sterilizing baths; with great results. Just stay to the 185 or even 190 temp as mason jars have a little more mass to heat and cook of the germs. Be sure to lay your bottles on side or upside down to get the top totally cooked off.

The reusable nitch for the mason is a great idea...provided the customer cans. If not it is often a waste of a good canning jar. Though I think that victory gardens are on the rise again and with the cost of food rising, as it is more and more will be canning soon.

So take the initiative and attach a short guide on how to can beans on a card and do some cross market sales.

Obviously you are a go getter since you are increasing your taps by nearly 1400% . Good Luck!

Ben

[wiam]

Delivron- how long have you been a sales rep for sugarhill...lol

In response to the original question, I believe you have a few terminologies mixed up. Canning is a process that is used with a pressure cooker or water bath to prolong shelf life of foods. Bottling is what we do with maple syrup. It can be bottled in commercially available plastic jugs, glass bottles, or mason jars. Syrup should be proper density and then bottled 180-185F to ensure proper sterilization of the container it is in. The syrup will then be shelf stable virtually forever until opened.

I think that is regional. I have not heard many in VT "bottle" syrup. We "can" it. Not in a water bath.

[bowhunter]

I just started last year and used both glass and plastic. Plastic's been used for a very long time with good results. I think glass looks better, but it's a little more difficult to use and it's obviously a potential breakage issue. I sell my syrup through a local farmers market and most customers in the farmers market preferred the plastic if I had both.

Dave

[Cake O' Maple]

I have no references here, but I was always told that in glass, syrup can sit for decades and be just fine [provided it is the proper density and sterile], but in plastic, it is good for less than a year [have heard various lengths of time, a year is the longest], as plastic is pourous.

Anybody with more knowledge than me have input on that?

[jmayerl]

I think that is regional. I have not heard many in VT "bottle" syrup. We "can" it. Not in a water bath.
Humm...look up canning in the dictionary or a simple google search and that is what it says. I have never been to the east coast so I guess I can't say for certain if your dictionaries are different or not.

[unc23win]

Humm...look up canning in the dictionary or a simple google search and that is what it says. I have never been to the east coast so I guess I can't say for certain if your dictionaries are different or not.

Dictionary aside if you look at Bascoms web site https://www.bascommaple.com/category/filter___canning_units/ they do no use the term BOTTLING. I am not certain but I don't think Lapierre calls it bottling either while on the other hand Leader does use the term bottling. So I think in the case of maple syrup maybe wiam is right its regional. Sort of like soda or pop. Either way the syrup is put into containers at the temperatures mentioned previously.

[upsmapleman]

I'm headed to the sugar house to jug some syrup.

[maple flats]

I use both glass and plastic. The largest percentage of my syrup is sold in plastic because the container price is that much lower. My sales are 95%+ in plastic. In either, I bottle (can) it at between 185 and 190 F, after filtering it at 205-210. If you heat syrup too much after filtering or too long you will get more sugar sand. Keep the times as short as you can (are able).

[Shawn]

We use both. I like containers myself. Did I spell the correct?!:D

[wiam]

Humm...look up canning in the dictionary or a simple google search and that is what it says. I have never been to the east coast so I guess I can't say for certain if your dictionaries are different or not.

I have not seen a dictionary in sugar house in VT next to a canner

[Dave Y]

I use glass from Artisan Printing of Vt . Using the right bottle and purchasing in the correct quanitiy glass is not much more expensive than plastic.

[unc23win]

I use glass from Artisan Printing of Vt . Using the right bottle and purchasing in the correct quanitiy glass is not much more expensive than plastic.

I like the glass look we have always done plastic but I am thinking about doing some glass this year. There is a local guy who has a laser engraver I am thinking about getting some custom designs then maybe some of the wildlife ones like Leader has. I might try some mason jars I like the old time look. I will probably do some plastic I think it ships a little better.

[ennismaple]

I just started last year and used both glass and plastic. Plastic's been used for a very long time with good results. I think glass looks better, but it's a little more difficult to use and it's obviously a potential breakage issue. I sell my syrup through a local farmers market and most customers in the farmers market preferred the plastic if I had both.

Dave

Funny - I probably sell 4 glass bottles for every plastic jug at the markets I go to. Each area is different.

[GeneralStark]

Funny - I probably sell 4 glass bottles for every plastic jug at the markets I go to. Each area is different.

Indeed. I sell most of my syrup in plastic at the market I go to, but I suspect that is because many people are traveling through. People come to VT just to buy maple products. Locals often prefer glass, but not always. This year I started selling maple cream in glass and that has been pretty popular, especially the little 2 oz. containers.

I suspect the term canning comes from the use of metal "cans" that were common for many years, but technically by heating syrup and packaging it at a temperature that will kill spoilage organisms, you are "canning" it.

[delivron]

In answer to the question shelf life for Maple Syrup in Plastic. Realistically it is no more then one year. It is interesting to see how large packers treat this question. Lapierre Maple farms puts a 12 month shelf life on quart containers. L B Male Treat will typically do 24 months. While the syrup retains its taste and quality as time goes on the grade color will degrade. So the big question if you pack Medium Dark Amber at the bottom of the grade when will the grade change from Medium Dark Amber to Grade B Dark Amber. Should an inspector check you product they have the right to pull it from the shelf if the grade is off.
In general as a small to mid size producer keep you syrup in an air tight stainless steel drum. Stainless Steel drums come in sizes from 5 gallons to 55 gallons. Create a sample bottle for every drum so you check you syrup from the sample bottle not the drum. Pack enough syrup for a 4 month sales time or less and pack a full drum at a time. The net result you customer will always have high quality syrup. Glass typically is a higher priced package and has a very long shelf life. Plastic is a shorter shelf life. Quality is effected by storage (cool is better). Proper hot fill techniques are a big key to great syrup. Large Packers and Small Producers really don't differ greatly in proper hot fill. Don't over heat over 190 deg F. and don't under heat under 180 deg F.

[delivron]

Peter Haas and Bill Hamer talk about Jugs, The History of Maple Jugs and XL Coating. Right here at Maple Trader. Get the scoop directly from the guys who know!http://ec.libsyn.com/p/6/1/6/616e2f0fc417dd12/Hillside_Plastics_edit.mp3?d13a76d516d9dec20c3d276 ce028ed5089ab1ce3dae902ea1d01cf8e36d6cb58c0f0&c_id=5881653

[Blake Scout]

Thanks for all the advise on bottling (canning) in plastic and sorry about the confusion on terminology. I don't actually put my syrup through the hot water bath canning process. I just refer to anything being placed in a mason jar or other vessel for preservation means as canning. I think that I will probably do a mixture of plastic and glass bottling. I really like the way the syrup glistens in the glass bottle, but the price of plastic makes it a little more appealing.

[Super Sapper]

I also use glass because of the looks and the cost. The decanter bottles are actually quite a bit cheaper than the plastic.

[Chicopee Sap Shack]

Breezy what do you mean by suspend the bottle when filling?