Canned Bottled Maple Syrup

Ingredients

Instructions

1. 1Wash 6 pint (or half-pint) canning jars in hot soapy water or the dishwasher, keep them hot, and simmer new lids in hot water per manufacturer instructions.
2. 2Pour the pure maple syrup into a large stainless steel or enamel-lined pot (avoid plain aluminum, which can discolor syrup).
3. 3Heat the syrup over medium heat, stirring occasionally, until it reaches 180°F to 190°F on a food thermometer; because finished syrup is already at proper sugar density, it does not need to reach a rolling boil, just hot enough throughout to be safely hot-packed.
4. 4Skim off any foam that rises to the surface once the syrup is hot.
5. 5Ladle the hot syrup into hot jars, leaving 1/4 inch of headspace.
6. 6Wipe the rims clean of any sticky syrup with a damp paper towel (this is important since syrup residue can prevent a good seal), center the lids, and screw the bands fingertip-tight.
7. 7Process in a boiling-water canner with jars covered by at least 1 inch of water, timing from a full rolling boil, for 10 minutes for half-pints and pints (10 minutes for quarts as well, since this is a thin liquid), adding 5 minutes at 1,001–3,000 feet, 10 minutes at 3,001–6,000 feet, 15 minutes at 6,001–8,000 feet, or 20 minutes above 8,000 feet.
8. 8Turn off the heat, wait 5 minutes, then remove jars to a towel-lined counter and cool undisturbed for 12 to 24 hours.
9. 9Check seals by pressing the lid centers, remove bands, wipe jars, and label with contents and date.
10. 10Store sealed jars in a cool, dark place for up to 1 year; refrigerate after opening, where the syrup will keep for several months.
11. 11Do not dilute the syrup with water or reduce the temperature it is heated to before filling, since properly finished syrup's high sugar concentration plus a full hot fill and process are both needed for safe, mold-free storage.