What temperature to set at to keep finished syrup and how long will it be ok to leave like that?
Before bottling?( I may try it to combine batches if possible...)
What temperature to set at to keep finished syrup and how long will it be ok to leave like that?
Before bottling?( I may try it to combine batches if possible...)
I've used coffee makers in the past and only filled it prior to canning. My understanding is that the temperature needs to be at least 185 degrees to properly can. I don't know how long you can leave it at that temperature. I would just put your different batches in a freezer if you have one or a bulk container that was properly packed and then you could combine them instead of leaving the coffee maker sitting at 180+ degrees but that's what I would do.
About 300 taps
2'x6' air tight arch
Semi complete 12'x24' sugarhouse in Somers, CT
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My eBook: Making Maple Syrup in your Backyard
Ok thanks
That makes more sense...