A filtering Mystery

[Sugarmaker]

Folks,
Could the OP's problem be that he is reheating the syrup too high (maybe above 200F) during canning?? Did the process / temps change from the clear syrup on the right to the cloudy syrup on the left??

Question on sugar sand:
So If I have filtered syrup (clear at room temp) and I heat that syrup to 240F to make a confection, doesn't it produce additional sugar sand that will be in the value added product??
Regards,
Chris

[levic900rr]

Folks,
1-Could the OP's problem be that he is reheating the syrup too high (maybe above 200F) during canning?? 2-Did the process / temps change from the clear syrup on the right to the cloudy syrup on the left??

Question on sugar sand:
So If I have filtered syrup (clear at room temp) and I heat that syrup to 240F to make a confection, doesn't it produce additional sugar sand that will be in the value added product??
Regards,
Chris

1)I never reheat it above 185.
2)Nope, exact same process as last year.

I cleaned everything up yesterday since I had 60 gal of sap go bad on me this week (it got pretty warm here for a few days) and the trees are started to swell a bit. One thing I noticed is the bottom of my pan feels really rough, Im starting to think maybe I had more build up on the pan than other years. I usually don't do a full clean of the pan between boils but maybe that had something to do with it.