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Thread: Novice canning question

  1. #1
    Join Date
    Jan 2019
    Location
    Berks County PA
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    Default Novice canning question

    So to this point I have been putting my syrup in mason jars. The first few went in to the fridge without much thought. The last four I rinsed in very hot tap water, dried, then used new lids to make sure they sealed. I haven refrigerated them. Is that all I need to do for long term storage, or am I missing steps?
    Steve

    SE Pennsylvania

    2022 - 13 taps, RO5, 21”x24” SS pan with pre-warmer pan, backyard made wood fired 55gal drum stove - 17.25
    2021 - 18 taps, RO5, 21”x24” SS pan with pre-warmer pan, backyard made wood fired 55gal drum stove - 12 pints
    2020 - 13 taps, RO5, backyard made wood fired 55gal drum stove with 2 lg 6” deep pans - 6.75 pints (very warm winter)
    2019 Rookie Season - 14 taps, RO5, turkey fryer with 6” deep pan - 16.5 pints

  2. #2
    Join Date
    Jan 2016
    Location
    MA
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    588

    Default

    Did you hot pack the syrup? I believe 180 deg F is the minimum canning temperature.
    60ish taps on buckets
    D&G Sportsman 18x63
    Turbo RB15 RO Bucket

  3. #3
    Join Date
    Feb 2014
    Location
    Boston Metro West MA
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    165

    Default

    I use glass bottles with screw top lids, but have used mason jars occasionally. Have hot jars, which just keeps the syrup from cooling down too quickly. Heat your syrup to 180-185, hotter than 190 and niter will start to form. Fill your jars and tighten your lids. Turn the jars on their sides/upside down for a few seconds to sterilize and help seal the lids. Let them cool right-side up. You should be good to go.
    ~Janet

    2019 - 6th year sugarin'. 2nd year using propane. 13 taps. Just over 3/4 gal syrup. Light in color and flavor.
    Intent to build a new barrel evaporator with my son this summer. Still don't weld. We'll see how it goes.

  4. #4
    Join Date
    Feb 2011
    Location
    Landisburg, PA
    Posts
    249

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    If the lid is sealed your good.
    2011 - 6 buckets
    Stove Top
    2012 - 15 buckets
    2013 - 19 buckets
    Camper cook stove with 3 high propane burners
    Custom made 42x14x7 maple pan with dividers
    2015 - New 12x16 Sugar Shack
    2015 - New Lapierre Propane Evaporator
    2016 - 28 buckets
    2017 - 30 buckets
    2019 - 32 buckets
    2023 - 32 buckets - Good to be back

    .

  5. #5
    Join Date
    Jan 2011
    Location
    Southern Ohio
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    1,349

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    Once your jars are sealed there is no need to refrigerate them until they are opened and the seal broken.
    125-150 taps
    Smokey Lakes Full pint Hybrid pan
    Modified half pint arch
    Air over fire
    All 3/16 tubing
    Southern Ohio

  6. #6
    Join Date
    Jan 2019
    Location
    Berks County PA
    Posts
    118

    Default

    My process was...

    Boil and get to 219, run through cone filter right away in to the jars, as soon as a jar is full I put the lid on. A few minutes later they pop closed.

    I think that sounds like I should be ok.
    Steve

    SE Pennsylvania

    2022 - 13 taps, RO5, 21”x24” SS pan with pre-warmer pan, backyard made wood fired 55gal drum stove - 17.25
    2021 - 18 taps, RO5, 21”x24” SS pan with pre-warmer pan, backyard made wood fired 55gal drum stove - 12 pints
    2020 - 13 taps, RO5, backyard made wood fired 55gal drum stove with 2 lg 6” deep pans - 6.75 pints (very warm winter)
    2019 Rookie Season - 14 taps, RO5, turkey fryer with 6” deep pan - 16.5 pints

  7. #7
    Join Date
    Feb 2016
    Location
    South of Pittsburgh, PA
    Posts
    183

    Default

    I filter then reheat to 190 then bottle. turn jars upside down to kill anything around the lid.


    Sent from my iPhone using Tapatalk

  8. #8
    Join Date
    Jan 2019
    Location
    Berks County PA
    Posts
    118

    Default

    Quote Originally Posted by sbedilion View Post
    I filter then reheat to 190 then bottle. turn jars upside down to kill anything around the lid.


    Sent from my iPhone using Tapatalk
    Thank you all! I followed this process for yesterday’s 3 pints
    Steve

    SE Pennsylvania

    2022 - 13 taps, RO5, 21”x24” SS pan with pre-warmer pan, backyard made wood fired 55gal drum stove - 17.25
    2021 - 18 taps, RO5, 21”x24” SS pan with pre-warmer pan, backyard made wood fired 55gal drum stove - 12 pints
    2020 - 13 taps, RO5, backyard made wood fired 55gal drum stove with 2 lg 6” deep pans - 6.75 pints (very warm winter)
    2019 Rookie Season - 14 taps, RO5, turkey fryer with 6” deep pan - 16.5 pints

  9. #9
    Join Date
    Nov 2010
    Location
    Fort Plain, NY, Montgomery County
    Posts
    661

    Default

    Heat to 180. Have clean jars ready( I've stayed with canning jars for years. We use a coffee urn to keep the syrup warm and it goes right into jars. Cap them and flip them over. Turn them back up and place on a towel. Let cool and store in a cool dark area.

  10. #10
    Join Date
    Nov 2010
    Location
    Elizabethtown, PA
    Posts
    128

    Default

    All excellent suggestions, especially I like the stay within 180-185 so you do not get niter. This also applies to plastic jugs. Once the hot syrup is in the jug, screw the lid on tight. As the syrup cools it will pull the inner cap seal against the jug. Good for four years. BTW, if you are submitting syrup for a judging contest, make sure the syrup is 1/8" from the top lid. Judges like to see the jar full
    Ross
    2009 8 taps one cup syrup gas stove boiling

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