~ from my home to yours, living the Working Pantry lifestyle ~ surviving today's economy ~ a can-do spirit and attitude ~

Monday, March 2, 2015

Oldie but Goodie: Canning Maple Syrup



Several years ago we started buying pure maple syrup from a Mennonite family that tapped their own trees.  We would buy it in pints and would purchase enough to last for a year.  One year we went to make our yearly purchase and they were out of pints and only had it in gallons.  The lady of the house told me I could can it and proceeded to tell me how.   

When I got home I consulted my canning books and searched online for further instructions.  I combined the instructions I got from the Mennonite lady with what I found in my research ... and here's how I can maple syrup ...

Empty the maple syrup into a pot.  Heat the syrup slowly until it reaches 180 degrees. Stir occasionally.  Do not let it boil or stick to the pan.  I attached a candy thermometer on the side of the pot so I could watch the temperature. 

While the syrup is heating I wash and sterilize the jars.

I also prepare the lids and rings.
 

When the syrup reaches 180 degrees I fill each jar with the hot syrup, put a lid on each and screw on the ring.

The jars are hot and the syrup is hot so be careful when filling and capping the jars.

The jars will seal as they cool.  No further processing is needed.

This maple syrup will last for years.  I am currently using some that has been on my pantry shelf for 3 years and it is still good.
patsi

She looketh well to the ways of her household … Proverbs 31:27

My pantry is intentional, purposeful, simple, practical, frugal and what works for my family.  It’s the food items and household supplies that keep my household running smoothly ready and available when they are needed.  It’s my contribution to our family’s economy and my work-from-home ‘job.'

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