Canning Jars to bottle syrup?

[BarrelBoiler]

thats what my family has always used as our syrup was for us or to give away. i filter my syrup somewhat but with the glass you can see the "gunge" (family term for niter) and not pour it out. also found that the wide mouth pints are just wide enough for the gravey ladle so we don't have to pour if we don't want to

[Haynes Forest Products]

If you want to sterilize then put about a 1/4 " water in them and put in the Microwave. The water will boil in about 15 seconds and the steam will clean them its fast and easer than boiling them workes great in the small neck bottles to.

[Haynes Forest Products]

JohnM you didnt get the memo...............oils not made from dead Dinos

[Turtlecreek]

When bottling do you neede it the syrup to be 180 degrees or can you just bottle cold syrup?

[KenWP]

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.

[Amber Gold]

I've been canning in 1 qt mason jars for years. All I've done is make sure they're clean, no smell. I usually designate jars just for syrup to make sure. Heat syrup to 180-190 degrees, pour and cap. Never had a problem with the jar breaking from the heat spike or not sealing properly and getting mold. Not sure why the jar would break when exposed to the heat spike when they're made for canning hot jams, jellies, sauces, etc. and those I usually can at boiling temps, not 180.

[KenWP]

Hot jams and jellys are around 240 temperature so 190 maple would not even faze them. When your canning its allways best to have the jars hot so that you get the best seal. I pout hot oil in mine all the time and thats 340 degrees.

[Dill]

My wife and I can quite a bit. Pickles, Jams, and Syurp. One trick is to have the jars sitting in hot water so it's not quite a temp spike. We've had a few break but usually with hot pickle brine rather than syurp.

[buck3m]

How high in the jar does the hot syrup need to be to give the customer a full quart when it's cool?

[arcticcatmatt]

We use canning jars for a lot of the family's syrup. Re-usable and a convenient size. When filling with hot syrup, put about 1/2 inch in the bottom, stop filling for about 10 or 15 seconds, and then finish filling. If you don't, sometimes the rapid change in temperature of the glass will cause them to crack or break.

Figures. I just read that.

20 mins ago I was pouring hot syrup into a small mason jar and POP out goes the bottom as soon as the syrup hit it.

1/2 a pint of hot gold all over the kitchen counter, cupboard, and floor.