Filter while bottling?

[TonyL]

I'm getting ready to bottle some syrup, and I'm unsure if I need to filter again after reheating to 185-190 degrees for bottling? I filtered after finishing off on propane, but don't know at what temps the sugar sand will reform?

I'm going to be filling small glass bottles, and I've read here that speed is of the essence regarding proper sterilization. Filtering while bottling would slow the process down for me, but if it's necessary than that's what I want to do.

[motowbrowne]

If you've already run it through a finish filter, it's good to go, as long as you filtered it into a clean container.

[buckeye gold]

I'll give you a tip. Heat your bottles by putting them in a hot water bath. We do it just like canning. We put our bottles in a pan or canner with water one third to half way up and bring it to a boil then turn heat down. Set bottles upright and don't get water in them. I'll pull a couple at a time and fill with 185 degree syrup, then cap and lay bottles on few side for a few minutes. Glass really robs the heat.

[CincySyrupPusher]

Once the syrup is 2º below syrup, it comes off the outside pan, we filter into a large stock pot and take it inside.

We set our clean jars (as many as we think we have syrup to fill, plus 2 or 3) on a baking sheet with dish towel in a 180º oven.

Once we reach our final temp (last batch was 220º, 9.5º over water boiling here, we like it thicker) we turn off the heat and filter through 5-6 layers of unscented/no print paper towels sitting in a stainless strainer, into a smaller holding stock pot. *Note* as the top towel gets "plugged" with niter, we pull it out to reveal the fresh towel underneath. Think dirtbike racers tearing off goggle strips to get clean glass.

We pull the jars out as a unit and fill as many as it takes, wipe rims and lid. Then turn them all upside down for 5-10min then back upright. The rest of the night is giddy excitement as we randomly hear popping from the lids.

[maple flats]

I refilter, many don't.

[NhShaun]

Bump on this thread.. Are there any others on here who re-filter? I suppose it depends on your first filter sequence, pre filters and finish filter combo.

[Sugarmaker]

I would suggest that you always filter at the canning operation. That is the last place the quality maple syrup is entering the container going to your customer. We use several layers of cheese cloth over the 1/2 inch fill port on the canner. It provides that added filter and also provides a nice stream of hot syrup rather than and erratic flow.

Regards,
Chris

[Ravenseye]

I finish inside on the gas stove. While finishing, I have a stainless steel canning pot in the oven with finishing filters clipped on top. The oven is at 185. Once I decide the syrup is finished, I pour it from the finishing pan into the filtering setup and back in the oven it goes. Once all the syrup has made it through the filters it goes right into waiting, hot jars...the tops go on...they get rolled on their sides a bit and I'm done. I use layers of filters in case they get clogged up so I can just pull one off and let the filtering continue.