Bulk canning but not full barrel?

[Ryan Mahar]

This is our first year canning bulk (2016), my finishing set up allows me to do batches of ~30 gallons in one shot. My question is , I would like to use 35 or 40 gallons drums. My concern is not filling the barrel initially and then topping it off either later in night or the next day. Is that going to be okay? or is mixing 180 degree F+ syrup with cooled syrup not going to allow for proper sealing/ sanitation?? If this is no good than I think I will have to go with the 15 gallon drums which are not all that economical...............Thanks...........

[brookledge]

might get away with it but not worth it in my estimation. I have seen way to many fermented barrels at bascoms to know that many producers loose a lot of money when they have 55 gallons of good syrup go bad. go with the size storage you can hot pack
Keith

[markcasper]

I have filled a 55 before that had probably 40 gallons of cold in already and topped it off with hot syrup on the next batch and it sealed...but was scared, but was ok. I do it with 1/3 barrels full, then fill it the next day during the season and it works fine, as long as its HOT .

[BreezyHill]

get a couple of milk pails and a turkey fryer heater setup. draw off to the pails and reheat and press into the canner as you are hot packing. we have done this for years and it works very well. I like to keep the canner as full as possible so the heat doesn't get below 180.

You can pour into the canner but not worth getting burned.

Last season my press pump went and I had 60 gallons waiting to be packed when I got it rebuilt; and the evaporator was running 6" deep and just kept adding more raw sap. That was a rough afternoon and evening.

Spare parts on the shelf now so that wont happen again.

[GeneralStark]

I have a bunch of 17 gal. ss drums but my canner only allows for 10 gal. I draw off syrup and put it in the canner and then run through filter press at about 210F into the barrel, then once I have another 10 or so gal. I fill the barrel. I only use these barrels when I know I am going to make at least 17 gal. in a boiling session. I haven;t had an issue but I am generally filling the barrel within 3 or so hours. I would be hesitant to go overnight personally but within a few hours is likely ok as that much volume of syrup will take some time to cool.

[Ryan Mahar]

thanks guys. I think I'll adjust my set up so I can finish batch in 40 gallon minimum and fill the barrel in one shot.... Thanks for your tips!

[sapman]

My evaporator finishes 15+- gallons per hour. I only use 40 gallon drums and run straight from the pan to press to barrel. I often leave barrels partially full, then finish with next boil. So far, so good. I also rinse with steamaway water prior to filling, which should sanitize the drum pretty well.

Only trouble I have is when I don't completely empty drums in a timely fashion for canning. Time has a way of getting away from me. That would be my biggest reason to consider smaller drums.

[doocat]

I am with Tim. I have been filling drums partially for years and never had a problem. Take it right off of the filter press into a barrel. Usually try to do half then half so there is a lot of hot syrup.

Craig

[GeneralStark]

Are you guys selling all your syrup retail, or are you shipping your drums out?

[unc23win]

I do it the same way as doocat I don't worry about how much was in the barrel. Never had a problem. Say you top off a barrel with say 10 gallons fresh and the previous 30 was the day before that is a lot of hot syrup compared to jugging and the other syrup is less than 24 hours old. I know one year I had one cap that the seal broke when they opened it to take a sample at sale they said it was from capping it too soon whatever that means.

From what I understand fermenting is more likely to happen if 1. the barrel was not clean or 2. the syrup was light. I know other producers who do the same as I do with no problem I think it is a problem when keeping the syrup longer. Often in bulk sales producers will bring syrup from previous years and that could very well be what some have seen as fermented especially on previous years when it was worth more than this past year.

[sapman]

I drum the same way whether it goes bulk or I repack for retail.

I bought one barrel in my time that turned out to be fermented. Should have realized it when testing, but only indication was a little foam at time of testing. Producer was cool about it and replaced it.

[WESTVIRGINIAMAPLER]

Just curious how many producers are using the 5 gallon blue or white drums for bulk packaging??

[BreezyHill]

We use about 12 of them to have different grades in smaller batches for small or got to have fast orders. We also use more for the end of season commercial grade that we sell of in bulk. I think it was around 14 of them for this season. They just don't seem to keep the flavor as well as the SS containers for us.

Ben

[wiam]

I have given up on the 5 gallon plastic unless it goes in the freezer. I have had too much mold in them. Even when packed over 180 and laid on its side. I have some 5 gallon soda kegs and 5 gallon beer kegs. Those are in the freezer also. The soda kegs do not seal. I think the beer kegs wild keep at room temp as they seal ok.

[OldManMaple]

I've had good luck with the white 5 gallon pails with spout type lids. I use them to fill small orders and sell quite a few. I have had no problem with spoilage since I built a walk-in. Can get them localy at McClure's/Dutch Gold, or Uline, US Plastic.
I fill the kegs first and then fill pails with what's left over, avoids the half keg problem. Partial buckets get returned to the canner the next run.

[doocat]

We bulk sale probably half or our syrup and keep the rest for retail. We also hold over from year to year if we need to. The only problem with fermenting we ever have was having a barrel open partially full that we forgot about. I agree that the important part of hot packing barrels are two things, clean barrels and correct density.

Craig

[markct]

its rare i fill a barrel, 15 gal, in one shot. usualy do about 15 gal in the finish pan then thru the filter press and into a barrel, even so often end up with a half barrel etc. Even at times will top off a barrel with 3 to 5 gal after it cooled over night. Never had a barrel ferment, and only once had a barrel mold on top, and that was due to a pinhole in a weld on the neck, knew as soon as i didnt hear vacuum i had a problem. Even in plastic barrels havent had any go bad or mold, but the only stuff i put in plastic is what i plan to bulk, usualy it goes north in a month or two but have had some sit 8 to 10 months and no issues. Clean barrels, hot syrup and good seals matter. Also helps that my barrels all stay in my hobbit house, a root cellar basicly so stays semi cool