Bubbly Syrup

[erob]

Hi friends. So this morning I finished some syrup at 219 like I usually do. The syrup looks fine but there are bubbles that has formed at the top of my sealed bottles. Anyone else had this issue or should I consider it an issue ? Thanks for the help.

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[maple flats]

I won't comment on whether it is proper density, but that will often happen on my canner or my previous canner if I dispense it too fast. Generally, if you slow the flow you will net get the bubbles. That being said, it does not hurt the syrup, just the appearance of it.

[Bricklayer]

It might eventually go away. But it’s from what Dave mentioned. Stopping and starting when bottling will cause air bubbles.
You can tap the dude of the neck with a butter knife or let the syrup sit a while before putting the cap on. But your syrup will be cooling down while it’s sitting. My bet is that it will probley go away.

[Bruce L]

We found that happening several times this year,especially on 1 gallon bottles. I found the trick was to set the bottles so the syrup was catching the inside of the neck so it would run down the side,much like pouring a beer onto the side of the cup to avoid getting much of a head.

[Sugarmaker]

Not sure what your canner system looks like but a trick/tip I use, is to put a piece of cheese cloth over the filling nozzle ( held on with a tight rubber band) and it helps reduce the foam during filling. I would fill your bottles almost all the way to the top.
Regards,
Chris

[Maple Lady]

I had some bubbles this year too, never had them before and my bottling technique hasn't changed. After filtering, I had a circle of bubbles floating on top, I could take a spoon and lift it off. It had the consistency of a light meringue. Tasted good but never seen it before. They wouldn't dissipate either.