Not sure at what temp you pack jelly but if it's not above 180F then you will need to sterilize the jars, either by heating in the oven or immersing in boiling water for 2 min. I assume with jelly you're not going to want to invert them so you will probably need to sterilize the jars anyways so that the area above the jelly level is sterile. Ditto with the lids. Bacteria love sugar so if you leave any alive inside the sealed jars they will happily multiply! Of course if it's really good jelly it might get consumed long before that can happen!!
2023 - 130 taps, 90L from 4,000L as of mid March
2021 - 84 taps, 50L from 2100L
2020 - 100 taps on buckets, 21L syrup from 2700L so far (FEB 26-Mar 13) and then the pandemic hit! End of our season!
2019 - 62 taps on buckets, 95L syrop from 3215L sap
2018 - 62 taps, collecting by hand, 90L syrop from 3200L sap
2017 - Lapierre Waterloo Small mini pro with 40 taps
2014 - 2016 40 taps making one or two batches on a 2x6 flat pan over an open arch as it would have been done in 1900
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