Maple Syrup Season 2015, off to a poor start here.

Dr_Zinj · Mar 23, 2015

I occasionally get blue green mold on the top of my syrup. (We use wide-mouth, mason canning jars.) Usually just have to skim it off, refilter, reboil, and rejar it and it's fine. You do have to remember to clean and sterilize the jars before reusing, just like you would with any other canning.

Jstpssng · Mar 23, 2015

Dr_Zinj said:
I occasionally get blue green mold on the top of my syrup. (We use wide-mouth, mason canning jars.) Usually just have to skim it off, refilter, reboil, and rejar it and it's fine. You do have to remember to clean and sterilize the jars before reusing, just like you would with any other canning.

When you process it, do you tip the jars upside down after putting the covers on? That kills the spores that might adhere to the lid.

I stored mine in an unheated building this winter and it formed ice crystals... My neighbor said that meant it wasn't processed enough but it seems if that was the case it would have spoiled. (Plus my thermometer indicated otherwise... 7' over the boiling point of water that day)

motownbrowne · Mar 23, 2015

Jstpssng said:
I stored mine in an unheated building this winter and it formed ice crystals... My neighbor said that meant it wasn't processed enough but it seems if that was the case it would have spoiled. (Plus my thermometer indicated otherwise... 7' over the boiling point of water that day)

Do the crystals dissolve when you warm up the syrup? It has to get very cold for it to freeze. It's not sugar crystallizing on the bottom of the jar? That will happen if the syrup is too thick when you can it. Also, temperature is one way to measure sugar content, but you should in theory check the boiling point of water every time you can a batch to calibrate the thermometer. A hydrometer is a cheap way to get more consistent results.

Dr_Zinj · Mar 24, 2015

It's possible to gauge the sugar content by the size of the bubbles formed in the pot while boiling. After all, the Native Americans didn't have thermometers or hydrometers to check when they made it.

2458n · Mar 24, 2015

Sap should be flowing well in southern Ohio. below freezing at night,47 daytime and repeat. Calling for 66 degrees tomorrow.

Jstpssng · Mar 24, 2015

motownbrowne said:
Do the crystals dissolve when you warm up the syrup? It has to get very cold for it to freeze. It's not sugar crystallizing on the bottom of the jar? That will happen if the syrup is too thick when you can it. Also, temperature is one way to measure sugar content, but you should in theory check the boiling point of water every time you can a batch to calibrate the thermometer. A hydrometer is a cheap way to get more consistent results.

It thawed when I brought it inside. I do check every time that I finish a batch. As you know, elevation level or a low pressure system will affect the boiling temperature.

I plan to add a hydrometer someday, but not until my evaporator is set up permanently.
Currently just have a 16 gallon pan on a 55 gallon drum stove, but have everything I need-except the time- to add a 4gllon pan for preheating.