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Thread: Jars didn't seal!! Now what??

  1. #1
    Join Date
    Feb 2017
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    Green Bay
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    Default Jars didn't seal!! Now what??

    Hey everyone,
    So today I got done cooking and I didn't have everything fully ready and when I poured the syrup into the jars it wasn't all that hot. So long story short the jars didn't seal and now I'm sitting with unsealed jars. Can I re-heat the syrup to a boil and then re can?? That are your thoughts? Thanks in advance!

  2. #2
    Join Date
    Jan 2017
    Location
    Danbury, Connecticut
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    bring to 180 degrees and try again
    2016 - 36 Taps - File Cabinet Arch + Food Pans
    2017 - 2.5'x10' drop flues - 3/16 Natural Vacuum - 122 Taps
    2018 - 16x20 Sugar Shack - 3/16 Natural Vacuum - 235 Taps

  3. #3
    Join Date
    Mar 2012
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    Walpole, NH
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    Re heat your syrup to 180-185 degrees. Don't go over 190 or more nitre will form. Warm the jars up before filling to help with sealing.
    Sugaring for 45+ years
    New Sugarhouse 14'x32'
    New to Me Algier 2'x8' wood fired evaporator
    2022 added a used RB25 RO Bucket
    250 mostly Sugar Maples, 15% Soft Maples. Currently,(110on 3/16" and 125 on Shurflo 4008 vacuum, 15 gravity), (16,000 before being disabled)
    1947 Farmall H and Wagon with gathering tank
    2012 Kubota with forks to move wood around

  4. #4
    Join Date
    Jan 2017
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    Danbury, Connecticut
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    Quote Originally Posted by BAP View Post
    Re heat your syrup to 180-185 degrees. Don't go over 190 or more nitre will form. Warm the jars up before filling to help with sealing.
    you could also flip jars on their lids for a few minutes to get hot syrup to warm the lids up to temperature too
    2016 - 36 Taps - File Cabinet Arch + Food Pans
    2017 - 2.5'x10' drop flues - 3/16 Natural Vacuum - 122 Taps
    2018 - 16x20 Sugar Shack - 3/16 Natural Vacuum - 235 Taps

  5. #5
    Join Date
    Apr 2016
    Location
    Northwest Wisconsin
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    24

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    You need to pour the syrup into whatever you use to heat your syrup. Bring it back up to 180-190 degrees and then put it in your jars being sure that the syrup stays at that temp. Put on the lids and set them on their side for 30 seconds. This will seal your lids as well as kill any bacteria that may be in the neck of the jar. If you follow that process, your jars will seal and you should not have any mold form on the top of the syrup. As mentioned in a previous post, if you reheat it above 195 degrees, you will want to filter it again.

  6. #6
    Join Date
    Feb 2013
    Location
    Caledon, Ontario
    Posts
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    I'm not sure how many bottles you have, but another option is to store those ones in the freezer. They'll keep for years that way. Then you can concentrate on perfecting your bottling skills on the next batches.
    ~ Karen ~

    2012 - 10 taps, 1 turkey fryer - 169.5L sap 4.2 L syrup
    2013 - 23 taps, 2 turkey fryers - 748.5 L sap 17.56 L syrup

    2014 - 22 taps, 509 L sap 12.5 L syrup
    2015 - 28 taps, 1093.75 L sap 25.1 L syrup
    2016 - 25 taps, 1223.5 L sap 28.25 L syrup
    2017 - 21 taps, 518.5 L sap 12.7 L syrup
    2018 - 28 taps, 2 turkey fryers & Denali 3 burner propane stove - 798L sap 16.9 L syrup
    2019 - 28 taps, 1409.5L sap 40.12L syrup

    Sugar, Norway, Manitoba, Silver and Freeman Maples



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