What if you buy a gallon or two of good quality syrup from a sugar shack. Do you think I could use the double boiler method and repackage into mason jars kind of like you did?
Hi, yes you can definitely repackage without an issue. But it seems like that may be more work than it is worth. You'd have to be careful not to bring it "past syrup" as this may cause crystals to build up. The main idea is not not bring it over 200 degrees, yet above 185 so that niter does not form, yet it gets hot enough to seal properly without mold. If you do this method, I would also put the jars in your oven @ around 175 degrees so that they are hot and the syrup won't cool as quick going into them. Also make sure everything including the lids have been cleaned. Just as a side note: The syrup will most likely get darker than what you originally purchased as heating it back up causes a bit of color change. Hopefully this was helpful.
@@ElmendorfAcres Thanks! I'm heading to Vermont in a few weeks and Gallons are way cheaper. I was thinking to put them in a water bath and bring them up to temp. Turning them on their side to let them cool but I have never done this and doesn't seem to be many videos about the topic.
In the tutorial why did you not demonstrate turning over of the maple syrup in the mason jars as this is a fundermental part to prevent it from spoiling / getting mold.
You are correct, I did not demonstrate that. But I did mention that you need to turn them over. In our livestreams we have shown exactly how we do that, just so there is no confusion.
What if you buy a gallon or two of good quality syrup from a sugar shack. Do you think I could use the double boiler method and repackage into mason jars kind of like you did?
Hi, yes you can definitely repackage without an issue. But it seems like that may be more work than it is worth. You'd have to be careful not to bring it "past syrup" as this may cause crystals to build up. The main idea is not not bring it over 200 degrees, yet above 185 so that niter does not form, yet it gets hot enough to seal properly without mold. If you do this method, I would also put the jars in your oven @ around 175 degrees so that they are hot and the syrup won't cool as quick going into them. Also make sure everything including the lids have been cleaned. Just as a side note: The syrup will most likely get darker than what you originally purchased as heating it back up causes a bit of color change. Hopefully this was helpful.
@@ElmendorfAcres Thanks! I'm heading to Vermont in a few weeks and Gallons are way cheaper. I was thinking to put them in a water bath and bring them up to temp. Turning them on their side to let them cool but I have never done this and doesn't seem to be many videos about the topic.
We have syrup for sale at our sugar house in Olivebridge
In the tutorial why did you not demonstrate turning over of the maple syrup in the mason jars as this is a fundermental part to prevent it from spoiling / getting mold.
You are correct, I did not demonstrate that. But I did mention that you need to turn them over. In our livestreams we have shown exactly how we do that, just so there is no confusion.