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Thread: Finishing Syrup Exploding in Pan!

  1. #11
    Join Date
    Mar 2005
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    Albion PA
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    Just had some exploding syrup on stove last night. No niter in the pan just cooking syrup. I have seen this in this pan before and it is VERY dangerous. A 1/4 of a cup splashed out and could have scalded ome one and sounded like a rifle shot. Still not sure what is causing it? Was using defoamer also. It did not subside until the syrup was up to about 225 ish. had a good rolling boil and a few drops of defomer was all it needed then and no more explosions. About ready to throw the pan out but not sure thats is the problem. Was on electric flat cook top unit.
    Keep the kids back and be safe.
    Keep boiling but stay back!
    Regards,
    Chris
    Casbohm Maple and Honey
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  2. #12
    Join Date
    Mar 2011
    Location
    North Grenville, Ontario
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    969

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    I’ve had the same thing happen. I used to finish on my stove as well. Untill my wife kicked me out.
    If the syrup is really cold and thick as it heats up the steam dosnt bubble through the syrup so it builds up and sometimes comes out as a Big Bang. A little stir every now and then untill it rolls boil solves this problem.
    Nitre causes the same thing to happen as well.
    Bringing syrup inside and letting it get to room temp before heating up helps too.
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  3. #13
    Join Date
    Mar 2005
    Location
    Albion PA
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    5,099

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    Thanks Bricklayer,
    Thought this might be some of the problem too. Deep thick cold syrup. Ok
    Will try it.
    Keep boiling!
    Regards,
    Chris
    Casbohm Maple and Honey
    625 roadside taps + Neighbors bring some sap too!
    3x10 King, WRU, AOF and AUF
    12" SIRO Filter Press.
    2015 Ford F250 PSD sap hauler
    One Golden named Maggie, Norwegian Forest Cat named Lucy
    Too many Cub Cadets
    Ford Jubilee and several Allis WD's, and IH tractors
    1932 Ford AAB ton and a half, dump truck

    www.mapleandhoney.com

  4. #14
    Join Date
    Jan 2012
    Location
    SW Michigan
    Posts
    112

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    When you boil water, you see the bubbles forming on the bottom of the pot? They travel up through the water and burst on the surface letting steam escape.
    The "explosion" happens because the cold syrup is too thick to let little bubbles travel up to the surface. The bubbles grow until there is sufficient pressure to overcome the syrup, which can be a very large bubble. As the syrup warms and gets thinner the problem goes away.

    In my finisher, I typically do 5-6 gallons at a time. When starting with cold syrup, I avoid this problem by starting with medium heat on the burner and stir while it is warming.

    If you think syrup is bad, try canning a 6 gallon batch of apple sauce!

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