The syrup has to be hot for two reasons. One to kill off any germs and such. Two the hot syrup is expanded slightly and when it cools it creates a vaccum in the jar or bottle thus sucking the lid down tight. That is why the lids of canning jars have the little raised button in the middle to show you wether you have a correct seal or not.
maybe 50 taps for 2011
Finally ready to boil when I get enough sap
I just might be crazy.( make that I know I am)
Trees all tapped except the ones with 5 feet of snow.
Enough rabbits to keep Elmer busy..