So we have been makings batches of 5-6 gallons per day and trying to bottle them in our 16x16 canner same day. We have found that the thermometer is out of the syrup once it hits 1” and the temp dial will drop below 180 even though the syrup temp is most likely still in canning temp range. How should we deal with that last 1” of syrup which is close to one gallon of product? Should I just tip canner and hope that it’s still at correct temperature? There has to be a better way....
I have been saving the last inch each time and adding it to next batch but didn’t know if there was a better solution ?