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Canning Beets: How to can your own homemade canned beets (complete directions with photos )

How to Make Maple Syrup II: Boiling, filtering, canning, color, and flavor
It is on my bucket list to make it back to New England during sugaring season to see this whole process with my own eyes! Oh yeah, and another reason why I love canning meat is because my freezer is always FULL but I hate to miss out on buying loads of meat when it hits a rock bottom price just because I'm out of room. Thanks for any help! There was a sizable turnout of vendors and visitors, with many families and kids of all ages attending the screening on such a perfect evening — not too hot or cool — under a gorgeous, summer night sky. This entry was posted on Wednesday, February 9th, at 2:

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It has happened to me twice, in separate years, and both times I was working with late sap. It was not pooled with any other sap, and it was fresh. I knew the yellowish sap was late and I wanted to see what would happen if I tried to make syrup out of it.

Sugar sand is usually easy for me to see shortly after jarring the syrup. First cloudiness, as you say, and then it quickly settles. I have definitely seen those solids when syrup is still quite hot. But back to the guy who asked the question — I am really not sure what he was describing. Hi, your post is so very interesting! I have 2 beautiful Norway maples in our garden, and our climate is really warm, do you think it could work anyway? I have never tapped norway maple, but have read that maple syrup can be made from its sap.

However, the sap is more dilute, and you have to boil off about twice as much water as you do to make syrup from the sap of sugar maple. Hi Janet, Thought I would chime in once on the progress we have made in our maple syrup venture. Year one was a ton of fun.

We tapped about 50 taps 40 trees and ended up with around 80 quarts of syrup. I thought we had a great year. Over the course of the summer we rebuilt our one man operation. No more mud We also put in a fire pit that we have sit at all the time now in the woods.

We added the chimney so smoke would not get in our face as much. We also decided to build the chimney out of brick instead of a metal one so it would last. A lot more work but it turned out excellent. It also has a refrigerator now. A lot of work but what a cool thing to do with my two sons.

And I made sure we did it together. Once we had the fire box built out of brick I starting reading up on it. So now I had to line the entire inside including the floor of the cooker with fire brick. That was quite expensive. We plan to tap trees this year because we have a lot of family that likes maple syrup as much as we do.

My cousin and brother have each brought us a load of hard wood fire wood already split and My uncle was here almost every day helping with the work we did. When I came up with this crazy idea to make maple syrup my wife thought I was nuts. Now she will honestly tell you this was the best thing we have done in years. Our boys are learning how to do this, our whole family is involved and we are having a blast. I never would have thought 30 yrs ago that my Dad was teaching me something that would become so valuable in my life someday.

There is no way I could recommend something like this enough to anyone that reads your page. From my own experiences as a child I know I am teaching my boys something they will someday carry on with there family. What a great story, Rick, thanks for sharing!! Maple sugaring and everything that goes along with it, IS a great experience for kids. I live in Washington State. No one here that I know taps trees. I got motivated and a friend and I tapped 6 Large Leaf Maple trees.

These are old growth trees and one is 27 feet around. We plan to cook this Sunday. Two questions I have: Getting it to exactly 7 degrees above boiling point of water is not essential.

First one is about the flavor. I have two big trees on by back acre. The flavor is more like butterscotch than maple. Why would that happen? Annyny health concerns with putting it in my coffee?? What I have started to do is bottle the syrup, and if it settles nicely, then the next day I re-bottle it by pouring off the clear syrup into a fresh jar and leaving the cloudy syrup and sand in the other bottle.

I use that cloudy syrup at home, and give away the clear syrup. I boil the jars and lids before bottling, but not afterwards. Others on this site have suggested turning the hot filled jar upside-down or boiling the filled jars. I am very afraid of leakage!!! We also have a small operation which is 3 hours north of where we live. We have a similar set up but find that the blocks keep cracking from the heat, also we set our pans on the top of the blocks for easier removal.

We have not found smoke to be a problem. This year we filtered thru a t-shirt then brought the sap home to finish off. We are in our second year of maple sugaring. It is a fun winter hobby!!! I live in Northern NJ and this year we have tapped 3 trees. They are possibly sugar maples or silver maples based on my location. I cook exclusively indoors 2 or 3 times a week, and my ratio is close to to My batches are generally 3 to 5 gallons of sap.

This cooks up to 9 to 15 oz of syrup at a time. My question for anyone: The length of the thermometer cools as the level of syrup in the pot lowers.

In fact, the temperature will drop instead of rise. If I use a smaller pot, then the syrup foams up and comes too close to the top. I have experience making candy from my childhood, so I know to watch for a change in the bubbling and foaming. I have stopped cooking when it looks syrupy, but it is always a little thinner than I would like.

I use a spoon to catch the syrup and watch it drip. Not the most reliable, but certainly effective for my purposes. You can buy a tester online for about 20 to 30 bucks. Otherwise if you take a spoon and and tip the syrup off it will be stringy when it is done.

Be careful because it will burn and boil over very quickly when it is close to being done. Or do I have to finish the entire process in one sitting? I always let my cooker go out at night and then start it back up the next day. So you should not have a problem. I want to thank you so much for your post and obvious love for your land. My first batch of maple syrup yielded almost What a sense of pride and accomplishment this brings!

Simply being able to share with family, friends and neighbors — and see the look on their faces — is a feeling that's hard to put into words. I can honestly say that your willingness to impart your knowledge and expertise has given many of us the courage to try this ourselves.

I'm already looking into expanding our little operation next year! Jar Option — Resource in Minneapolis Great blog, thank you all for sharing. Update for the Minneapolis metro area. We are running well, currently 30 gallons last Monday-Tuesday out of 6 taps, and another 15 gallons waiting to be collected after morning coffee. Next weeks forecast looks great too. I thought I would offer another choice to water bath canning. I was looking for a fancier jar and tried a commercial plastic cap with a foam seal on a 12 oz oval jar, identical jar to higher end syrup you would find in a glass jar at the grocery store.

I do sterilize and keep them in the oven at before filling. After filling simply screw on the cap and lay the bottle on its side till cool. The company is packaging concepts on glenwood ave. They were very friendly too. Obviously there are many online options but nice to know a local source if you are in the area. Too hot and you will get hard maple candy. I have jars that have some hard candy in. Hi, We have been making maple syrup for about 5 years now. We tap about trees. We cooked down our first batch this year which we cook all the way down to syrup in our outside pans and then bring it inside to reheat and bottle on the stove.

A new problem we ran into with this first batch is that when finished and we ran tried to run it through our pre-filters and then our heavier orlon filters into milk cans, the syrup did not filter. It just sat in the filters. We never had this happen before, although it has filtered slower at the end of the season. Do you think this could have happened because the temperature outside was so cold? It was only about 15 degrees out.

What we ended up doing was leaving the filters full of syrup hanging the the milk cans and moving them into a garage to let them finish filtering. Hopefully, it will eventually filter through and then we will reheat it to bottle it and hopefully not get a lot of sugar sand. These articles and the website in general have been priceless in helping us to understand and get started in maple syrup production.

Just a quick note at how we support our 8 qt orlon filter cone. We just take a large, four wire tomato cage and turn it upside down. The loops of the filter cone go over the four wires that would normally go onto the ground. The larger tomato cages will work nicely with a five gallon pail — big enough to fit over the pail and high enough to clear it.

Although we filter the syrup we intend to give away, we also keep the unfiltered remainder for personal use — nothing goes to waste.

Somehow I found you blog. Am impressed with how simple your approach is. Have canned quite a bit in my past, from jams, fruitsoreads, veggies and sauces. I too just went into the process and developed a stove from parts I had around my shed.

I guess having some fire bricks help concentrate the heat without cracking the cinder blocks. I have found that trying to cook too much sap in one day, may darken the finished product. Also, the early stage of sap season usually has lighter syrup. And that the warmer it gets, the bacteria grows and darkest the finished product. Anyhow, my family, friends and my partner love the syrup. Thanks for sharing your experiences. And to minimize the fire box and keep the flame directed at the pan between fire box and smoke stack, with a good draft coming from below the door.

Your info is good. We generally cook off between gallons per batch, but in principle we do it closer to your method. Line the fire box with brick fire preferably, but red clay will do. This will also retain heat better. An old wood furnace face can be repurposed for it, or just a piece of tin. Bend the tubing in a U-shape with one leg to the bottom of the stock pot the other down into rear pan out flow must be longer than intake.

The goal is to not kill the boil when adding sap. Start the siphon by simply submerging in cold sap letting air out, then place finger over output end, dip in intake end in stock pot and release. Have another siphon between pans started before the heat, this will self level and force half reduced boiling sap onto front pan. This is the same principle a large evaporator uses to increase efficiency.

A 55 gallon barrel cut length wise in half can serve you as a hood. Position the open end towards warming pots. Then pour off the clear syrup on top very slowly til a hint of sugar sand comes up. We settle it in gal cans, you could use a large tapered glass pitcher. Now you have a choice. Or reheat on stove to degrees filter through orlon sock into urn style coffee pot without perk tube. While you are doing this have your jar lids boiling in water on stove. I just thawed 10 gallons of 17 yr old stuff and it was still great.

All the principles I outlined all are cheaply scalable to a tap level operation. However, beyond that a significant financial investment is usually required vacuum lines, flue pan arch, ro, filter press…. If you implement the suggestions I made you should be able to cut cook time in half. Thank you for all of the fantastic information. I was wondering how long you can store the partially boiled sap in the refrigerator prior to finishing on the stovetop?

It happened with almost every batch, where we cook it all the way down to syrup in our big outdoor pan and then tried to run it through pre-filters and then an orlon filter into a milk can to be reheated and bottled inside the house. It took forever to filter this year. Sometimes it sat in the filter for days before it would run through or we had to reheat the unfiltered stuff and try to filter it again. A lot of extra work. Then another problem we had, which might be related to why it was so hard to filter: Our syrup is usually pretty dark.

When flipping the bottles right side up after sealing, some had like a slimy white-ish ribbon floating slowly to the bottom. Thanks for any help! I have generally waited to filter my syrup just prior to putting it in jars. Also, I never water-bath my jars after they are filled. Then I set the jars upright and wait for them to seal very few do not seal.

I keep the sealed jars in my basement, which is cool and dark, and they last well over a year this way. All my initial boiling is done outdoors over a wood fire. I finish the syrup on a LP patio stove in my garage. I use a 30 cup percolator basket removed, of course to keep syrup hot while filling jars or waiting for more syrup.

Just a backyard operation, but last year I managed to can about 25 pints of syrup. Boiling point here is So, pour it into jars at , and then put the jars in boiling water for an additional ten?

Will the processing for 10 extra minutes over cook it, or am I reading your instructions incorrectly, and everything will be fine? Is anybody else already making syrup in besides me? I am in northeast Ohio. I have the last of 25 gallons of sap boiling down on my woodstove right now.

I first got sap on January 22nd. I live in Big Bear Lake California. I have 5 or 6 maple trees, not sugar maples. I thought I would try to tap the 4 8 to 10 inch trees and got some buckets and ordered the plastic taps. It got warm early this year and I noticed the wet look on some of the trees and decided now was the time to try. I read as much as I could online and proceeded to drill holes. I barely got the drill bit out, and they were flowing.

Refilling as needed and proceeded to boil down to about 30 oz. Then took it inside to finish. Low and behold I got about 18 oz of amber syrup that tasted great. It is a very light amber, but still taste great. I will keep going with the say until I see a color change. Janet, you have done a good deed posting your site, it has been a real treat to read the enthusiasm for maple sugaring.

I tapped trees as a boy in Vt on the farm. My brother and sisters boiled sap in a milk can in the woods, then my grandmother would finish at our home. Since we cooked very little sap in comparison to most who have contributed here, I would like to know how I can provide assistance to a community organic farm in my area that has mentioned they have difficulty cleaning the sugar sand that sticks to the pan after the boiling is finished.

Not sure the size. I would appreciate some additional knowledge so I can help this community farm. Thank you so much! Two good forums to check.

Cornell and state maple associations. Use food grade buckets and keep everything clean!. This is a food product. Very concerned about some of the instructions I read here. We had a small maple operation on our farm. Get professional advice before attempting this. One person telling someone else misinformation is not helpful. I see no mention of using food grade de for filtering.

This is a great help. Cornell has books that are a huge help. Sign up to go on tours through your maple associations. Seminars are available at producers and your co op. Do some good research before you get started. This is a great activity for families. Just keep it safe. I have the same filtering problem, and offer my experience from a one-tree operation that may permit a microscopic view of what is going on, from which you might draw some conclusions for your Wow!

I have a single, three trunk, silver maple tree which makes pretty darned good tasting maple syrup. Silver maple is easy to identify in the summer from the silvery cast which the undersides of the leaves bear.

In late autumn, in my neighborhood mix of very many species of trees, it is always one of the last to shed its leaves, just before the nearby mulberry tree, which is always last, unless there is an early hard freeze, which causes the mulberry to lose all its leaves overnight, even if still greet.

On a mature tree like my silver maple at least 75 years old , the bark is a medium to light grey, that cracks into long vertical strips that can easily be peeled off to reveal a brownish underlay of newer bark. See how much there is to learn from living long and watching? Each trunk of my maple tree is well over 12 inches in diameter; so I drill four taps.

Some run faster than others, typically on the sunny side. I collect into two 1 gallon plastic milk jugs with a hole cut into each to hang onto an old style steel tap, and another hole to receive, via plastic tubing, from a second tap. On a good-weather day, I can collect a gallon in two hours, but more typical is four, five, or more hours.

I cook inside on the kitchen stove in a two gallon steel pot. If the sap is really running, maybe a second pot. Since I have no place to put large quantities of fresh sap, I cook all day while sap is running, which means I replenish the boiling sap whenever the milk jugs begin to fill up.

So I have no idea how many total gallons of sap I collect, but guessing from the quarts of syrup I got last year, and a typical concentration ratio of If the sap slows down or stops, due to warm weather, before I have enough to justify starting the bottling phase, I store the pot in the fridge until the sap starts to run again when it gets cold at night and the sap starts again.

I use a candy thermometer to get to exactly F I live near sea level , which is just over C, and easier to read on any thermometer.

My syrup—even from the first run of the season—has been pretty dark amber. This year, almost as dark as molasses, unless you hold it up to a light source. Maybe the above processes have something to do with the color I get.

Now for the filtering issues: During the boiling, I have noticed that when the liquid is dense enough to produce a pretty good amber color, I begin to see a fine residue collecting at the bottom of the pot, which looks as if it consists of a very finely ground powder of some king.

That is what I figure I am filtering out, as everything above it is clear and syrupy looking. I just finished bottling my first batch of this season. Well, actually, my second, as I forgot about my first, when it was boiling on the stove, and I accidentally made maple candy—luckily I caught it boiling over in froth, probably about five minutes short of burning!

Yesterday the weather got warm, not freezing overnight, and the sap did not start running today. Since I had about half a gallon in the fridge, I decided to finish the condensing of this batch, and bottle it. Place jars in waterbath canner rack and lower into water that has already been heated so not to crack the hot jars of cheese. Bring the water to a boil and at the point of boiling, set your timer for 10 minutes and continue to boil.

Remove jars from water and allow to cool on a dry towel. You will hear the lids pop as they seal. I LOVE having cheese in the can.

The cheddar gets a little sharper as it ages and tastes wonderful when opened. MB Please leave your comments at the comment link that follows! This entry was posted on Wednesday, February 9th, at 2: You can follow any responses to this entry through the RSS 2. Responses are currently closed, but you can trackback from your own site. Have you ever canned cheese that you bought already shredded?

Sometimes I find this actually cheaper than the block cheese. I wondered if it would can the same since it has some powder in it to prevent clumping. Thanks for the great post! What a great idea — I have never canned anything but I would love to do this with cheese. I really want to try this. I just need a good deal on cheese. Saves so much refrigerator and freezer space!

Let us know how successful you are. What a great idea!!! THank you so much for sharing. I looked in books too, but ended up researching on the Internet. What did we ever do without it?? I love the barn hop party! No one can survive a disaster on beans and rice alone.

Canning cheese is such a great idea for preserving a dairy product — I never knew it was possible. Thanks so much for the step-by-step tutorial!! And you need it for almost everything! The next time we have a little extra money, and I find a good deal on cheese, I am definitely stocking up and canning it. Oh, I have never knew one could can cheese! I buy cheese in bulk and freeze it but will definately be trying this out!

Cary Ann love your name thanks for reading. Good luck with it! Thank you so much for this tutorial. I am new to your blog. I will be coming back. Linda, so glad that it was helpful to you! Low-acid products have to be pressure-canned by tested processes to be kept in a sealed jar at room temperature. Actually, according to everything I read, cheese has a PH of 5. That is the subject of my post today. Ghee has been around for thousands of years. I threw out 5 cases of food that werent processed long enough as everyone that I talked to about it said 40 minutes wasnt enough.

Its a shame all my food went to waste, but better safe than sorry. The only way to know for sure if your cheese is safe is to send it to a lab to check for botulism. It is something that cannot be smelled, is impossible to detect without testing and is deadly.

Have you thought about taking one of your older jars in somewhere to make sure its safe to eat? Cheese is acidic, but if you are worried, you can pressure can your cheese for 20 minutes at 10 lbs of pressure like with milk or you can add vinegar to your hard cheese before you can it.

I did not make up this process, but have followed others more expert than I in their way of canning cheese. Regarding your food that you threw out — if you had just pressure canned it, then you could have reprocessed at the right amount of time. If it had been waterbath canned, then 40 minutes was more than enough time — probably too much.

Waterbath times are different from pressure canning times. One should never guess on times to process foods, but should consult a table for the particular processes before starting. And if your canner has a weight rather than a guage, the weight should be adjustable to different weights of 5, 10 and 15 lbs. I love canning cheese have been doing it for a few years. I also like making my own cheese whiz sauce and canning it.

I WILL pay closer attention. My goal was to use Habaneros, Jalapenos, Select a Page Home. Posted by Canning Homemade at 9: Share to Twitter Share to Facebook. Peach Rum Sauce Canning Homemade. Posted by Canning Homemade at Posted by Canning Homemade at 8: Pepper Jellies - Using Peaches and Pineapples! Homemade Bloody Mary Mix. Tomato season for Santa Barbara is almost here. The smell of the vines when you run your fingers across the stems is one of the most pronoun Cowboy Candy - Check this out!

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