One additional tip about bottling, from Dr. Randy Heilegmann at OSU: After you fill the container and put the lid on, turn it upside down for a minimum 30 seconds. This will bathe the upper part of the container in the 180+ deg. syrup, and kill any bacteria that might be in the condensation that somethimes forms. According to him, bacteria in that condensation is the main source of mold in syrup.
Another good info source if you don't have a hard copy is the North American Maple Syrup Producers Manual (http://ohioline.osu.edu/b856/ ). The whole thing is online, and the table of contents is linked, pretty handy.
And, when you get set up, make sure you send pictures to Jim (mapleman3: info@desjardinsmaple.com) to include on his awesome website.
Happy Sugaring,
Doug