Canning jars

[Lukie]

I have been using plastic jugs to bottle but a had some one give me some canning jars and when i do pickles you leave the cover loose so the air can escape and give them a hot water bath. On maple syrup can i just tighten the cover tight and tip on side for a minute and then stand back up and wait for the ping?

[adk1]

Sure, just hot pack the jars with glass need to bring syrup temp to say 190 cause glass cools off faster

[lyford]

Thats exactly how i do it. Bring back to 190 after filter and flip for a minute or two, put back up right and wait for the ping.

[optionguru]

We put the jars in about an inch of hot water to preheat them then we pour syrup in and tighten the covers. Never had a problem..

[MustardSeedMum]

I keep my cleaned empty bottles in the oven on warm so they're nice and hot as I pour the syrup in.

[Cedar Eater]

After cleaning the jars, I sterilize them in boiling water for 10 minutes. My wife told me this is what she does when canning, so I figured it wouldn't hurt. I then place them in the oven at 190. When the syrup is at about 190, I pour it in, tighten the lid, flip them over, and leave them to cool upside down.

[Lespetras]

Thats exactly how i do it. Bring back to 190 after filter and flip for a minute or two, put back up right and wait for the ping.
My ignorance but what is "the Ping"?
Lesley

[Run Forest Run!]

Lesley, that happens when the contents of the jar cools down just enough to draw the metal lid tightly down onto the rim of the jar. When it does, the lid becomes concave and you hear that glorious "ping" telling you that you created an airtight seal. It's the canner's high five.

[Lespetras]

Lesley, that happens when the contents of the jar cools down just enough to draw the metal lid tightly down onto the rim of the jar. When it does, the lid becomes concave and you hear that glorious "ping" telling you that you created an airtight seal. It's the canner's high five.
Thanks karen, So is this the traditional process with the double boiler ie jams pickles etc? Or can this occur with just hot packing them and tilting on their side?
Lesley

[Cedar Eater]

Thanks karen, So is this the traditional process with the double boiler ie jams pickles etc? Or can this occur with just hot packing them and tilting on their side?
Lesley

It's similar to water bath canning, in that the contents of the jars don't have to be boiling hot. But you can simply pour the 180+ syrup into a heated jar, put the lid on tight, tip it over to wet the lid with syrup, and then either tip it back or leave it inverted until it pings. If you leave it inverted, you might not hear the ping, but you might get a better seal on the two piece lids (or so I've been told).

[Lespetras]

It's similar to water bath canning, in that the contents of the jars don't have to be boiling hot. But you can simply pour the 180+ syrup into a heated jar, put the lid on tight, tip it over to wet the lid with syrup, and then either tip it back or leave it inverted until it pings. If you leave it inverted, you might not hear the ping, but you might get a better seal on the two piece lids (or so I've been told).

Thanks cedar eater! That really helps us... I was going to purchase a double boiler and we have been hot packing our syrup but in glass syrup bottles with plastic lids so far.. now we want to do the glass jar storage to save $.. This will help!

I've heard some speak to the fact that you can freeze it after or store in a cool dark spot to prevent moulding and I've also read to only keep on shelf for 2 months before freezing? Some conflicting ideas on this subject, just wondered if anyone can clarify the shelf life for me?
Lesley

[Run Forest Run!]

Lesley, from what I understand, as long as your syrup was at proper density and sealed correctly it should last at least one year on the shelf. Even knowing that, I choose to keep mine in the fridge(s) and the freezer(s). That way I know I won't have to be concerned if one of the seals fails. I don't want to waste any of it!

BTW, a cool dark place won't stop an improperly prepared bottle of syrup from moulding, only freezer storage can do that.

I have a selection of maple syrup bottles that I use when giving my syrup as gifts. The rest I store in large 1L mason jars. I decant into a maple syrup bottle for our table use. Large mason jars maximize space in the fridges and freezers. Also, syrup in larger containers are less likely to mould because the syrup in them stays hotter for longer during the initial bottling process. Small glass containers cool down very quickly and can sometimes not stay hot long enough to create a sterile seal.

[Lespetras]

Thank you Karen, great information.. Will help us to store better!
Lesley

[Cedar Eater]

From what I've heard, if you get a good seal when you use canning jars and the syrup doesn't go below 180 before the lid is on tight, the shelf life is years, pretty much the same as with jellies and pickles. Once a jar is opened, it should be refrigerated and consumed within a year. We prefer wide mouth pint jars for the ease of filling and storing. They're a good gift size and the jars are more likely to come back or be reused than to end up tossed.

[highlandcattle]

I do a lot of home canning using a water bath method. A large pot filled with water that you put your jars. We've bottled in Mason jars for years. The syrup looks nice and they're easy to fill. I bottle directly to the room temperature no boiling or oven. Never had any trouble. Make sure to turn them on the sides or inside down for a bit to sterilize the tops. When they are upright and cooling they should ping to let you know they sealed. I buy my canning jars in (ugh) Walmart. Just finished our last box,so off to the store for more.

[Lespetras]

Thanks for the good info!

[Lespetras]

Ok.. I've done my first true bottling of syrup. I put the syrup in at 178.9 not quite 180... Will this impede the correct seal? Just wondered if anyone has experience with this?
Lesley

[Run Forest Run!]

Sorry to tell you this Lesley, but the entire batch is ruined. Send it to me and I'll dispose of it for you. No need to thank me. :cool:

[Lespetras]

Sorry to tell you this Lesley, but the entire batch is ruined. Send it to me and I'll dispose of it for you. No need to thank me. :cool:
In that case we'll just eat it all tonight! Ha!

[Cedar Eater]

It should not impede the seal. My understanding is that the limit of 180* is set to insure sterility. So at 178.9 you would not be in compliance with regulations for commercial sale. But I'm sure it's safe, if you consume it within a year.