Maple syrup is not for Canadians only, eh! LOL. Actually, one of my daughters prefers maple syrup over honey. We have done a lot of canning in the past on this blog, from this canning ratatouille recipe to this canning bacon recipe and even this canning coleslaw recipe. Since this is one of my favorite things to do on the homestead, in today’s post I will be sharing my go to canning maple syrup recipe.
The thing with canning recipes, is once you have done it for a few years the whole process becomes too familiar. Until you run into maple syrup, and the recipe requires no special equipment. Yep, you read that right for this one the syrup does all the canning by itself. Although, I’ve heard that there are some other recipes out there, that utilize a water bath canner. There are also some mold issues, that are often brought up which can be easily be overcome if your jars are washed and sterilized properly.
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Here’s What You’ll Need:
- fresh maple syrup
- mason jars with lids
- small funnel
- kitchen towel
- canning utensils
The canning process begins with the sterilization of your jars. After drying your jars, you can pour the hot syrup (between 180 to 200 degrees F) into them leaving about 1/4 inch of headspace. When you screw on the lids, the jars should “pop” and seal as soon as the hot air between the syrup and the lid cools down to create a vacuum. Store in a cool dry place for up to 4 years, once opened your jars can be stored in your fridge for up to 12 months.
You can get the full recipe & instructions on the Practical Self Reliance blog, here…
You can watch the video below on Maple Syrup – Finishing our first batch and canning….
You can watch the video below on Making and Canning Maple Syrup….
