Best way to fill bottles and jars

[pyro]

I'm looking for suggestions for the best way to fill mason jars as well as smaller syrup glass jars with a small ~1" opening at the cap. I will be heating to 185 on the kitchen cooktop in a 3 qt pot.

I was thinking of either installing this small bulkhead spigot I bought on ebay:
13380
Biggest downside is sometimes I want to let it site for overnight to let the niter fall to the bottom so the spigot would have to be installed some distance from the bottom.

Or pouring it into a funnel assuming I can find something food grade locally

Or just pouring from the top of the 3 qt pot

Just curious what other people are finding works best.

Thanks

[Run Forest Run!]

Pyro, there are all kinds of funnels in the kitchen section of stores. For small bottles I use a funnel with a 1/2 end. For mason jars you can purchase funnels that have a base specifically meant to be inserted into mason jars. Like this;

http://www.amazon.com/Back-Basics-Canning-Funnel-176/dp/B000FKHLOS

I use wide mouth mason jars to hold my syrup until the nitre settles. It's easy to dip a ladle into a wide mouth mason. I use regular mouth mason jars to store my finished syrup. Hope this helps.

[happy thoughts]

Biggest downside is sometimes I want to let it site for overnight to let the niter fall to the bottom so the spigot would have to be installed some distance from the bottom.


I'm a little confused by this. You're bottling your syrup hot, right?

The funnel Karen posted works great for canning jars and any place that sells canning jars should carry them. There are smaller diameter funnels for narrow bottles as well. Some people use large coffee urns with a built in spigot to keep the syrup at bottling temps. You can carefully pour off the clear from what settled or it should be filtered before bottling, then reheated but not above 200F or more niter will form. Don't bottle cold unless you plan on freezing it. Temp should be a minimum of 180F when the cap goes on to kill mold spores and for a good seal.

[Mike1ranger]

I finish mine on the stove then filter into another stainless stock pot. After it's filtered I pour into a stainless steel coffee perculator and heat to about 180 or so. I have my jars all ready and when it's time to pour it's a piece of cake pouring from the perculator. If filling non mason jars I'll use a soft silicone food funnel. I can fill several jars quickly before stopping to seal them up.

[pyro]

My confusion. I do bottle hot, and I guess that will stir up the niter. I'll check out food funnels at the local walmart or bed bath beyond.

[MJPJ Sugars]

@ pyro -- we bottle in small jars quite a bit. A few degrees before reaching sap temp, we filter (Orlon bag) into a finishing pot, then ladle into the jars. For mason jars, a standard canning funnel. For the little jars, we found a couple funnels on Amazon. Good luck!


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[boondocker]

I went to my local restaurant supply store and bought a Bunn coffee maker. It has a square tank that holds one gallon and sits on top of a electric hot box. Works perfect on my small glass and leaf bottles, not only does it have a non drip lever spicket, but it keeps the syrup hot so if I have to let it sit awile before I start to bottle it keeps it piping hot. I think I paid $40.00 for it used. If I think of it I will post a pic of it later when I get to the sugar house.

[highlandcattle]

I was lucky enough to be at my cousins house when we were cleaning out the basement, we found a westbend coffee urn still in the box. Its a 32 cup urn. We filter from our finisher into the filter press then a stainless bucket into the urn. Keeps it hot and we bottle into mason jars. I turn them on their side to sterilize the top,then flip them back over, place them on a clean tea towel and make sure there is room between jars to cool. I lable after they're cool. Store in a cool dark pantry. You should really use a stainless funnel, they are available everyplace and only cost a couple of dollars. Try to use all stainless for everything. Remember this is a food product.