How to Can Maple Syrup
Whether you tap trees and make your own maple syrup, or buy in bulk from a local source, canning maple syrup in glass jars will help it last. Learn how to hot pack maple syrup for long-term food storage.
Servings 256 servings
Calories 52kcal
Ingredients
- 1 gallon freshly made maple syrup
- water
Instructions
- Wash your canning jars, lids, bands, utensils, and canning tools in warm, soapy water. Rinse thoroughly, and set the lids, bands, and tools aside to air dry until you are ready to use them.
- Place the jar rack into water bath canner, set jars in the canner, fill the jars with water, and add water to cover the jar tops by about 1-inch.
- Bring the canner to boil (212˚F) over medium-high heat, and then set your timer, and continue to boil the jars for 10 minutes at altitudes less than 1,000 feet elevation (Adjust for altitude by adding 1 additional minute for each additional 1,000 feet of elevation). Keep the jars hot.
- Lids should not be boiled, but can be warmed to soften the sealing compound. Place the lids in a small pot, fill with water, and bring to a simmer (180˚F). Keep warm until you are ready to use them.
- Attach the thermometer to the maple syrup pot, and bring it to a temperature between. Be careful avoid heating beyond 195˚F or the syrup may darken and need to be filtered again to remove impurities. Maintain the temperature as you fill your jars.
- Spread a kitchen towel on the counter. Use the jar lifter to remove a jar from canner, drain, and place on the towel. Keep the remaining jars in the canner so they stay hot.
- Place the canning funnel on the jar, and use the canning ladle to fill the jar with hot maple syrup. Leave a 1/4-inch headspace at the top of the jar.
- Wipe the rim with a damp towel to remove any sticky residue that may prevent the jar from sealing.
- Center a lid on the jar, add the band, screw it on tightly, and immediately flip the jar upside down.
- Let the jar stand upside down for 5 minutes, and then turn it upright. Loosen the band slightly, and set the jar on the towel to cool. Repeat with the rest of the jars, filling one jar at a time to keep everything hot.
- Let the jars sit undisturbed for 12 hours to cool completely. After the cooling period, check the seal by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate jar and use up within a year, or freeze the maple syrup for longer storage.
- Label, date, and store your jars in a cool, dark place and use within 2 years. Once you open the jar, refrigerate for up to a year. Discard any jars that are moldy.
Nutrition
Serving: 1tablespoon | Calories: 52kcal