You’ve decided to make your own maple syrup this year. You’re either researching if you should filter your final product, or you are boiling as we speak! Either way, you’re figuring out if you should filter your finished syrup. Here is the lowdown on filtering your homemade maple syrup.
Making Maple Syrup is Simple
To Filter or Not to Filter?
How to Filter Homemade Maple Syrup
Filters and Prefilters
Make Sure the Syrup is HOT!
Processing your Homemade Maple Syrup
Have your jars clean and at the ready, just as you would if canning. There are plenty of fancier options out there, but glass canning jars with new lids work fine. No matter what you choose, make sure that your syrup is at least 180 degrees going into the jar. If it isn’t, heat it up to between 180 and 200 again before canning. Once the jar or bottle is full (with 1/4 inch headroom) and the lid secure, let cool and store for up to two years on the shelf.
Don’t Put Your Maple in A Hot Water Bath!
Resist the temptation to can your syrup by boiling in a hot water bath. It is unnecessary and you may end up with intractable rock candy at the bottom of your jar. Trust us, we’ve made all the mistakes!
ENJOY YOUR HOBBY!
Now that you are armed with the knowledge of filtering maple syrup, its time to choose. Both options are good choices, and remember that you are doing this for fun, so enjoy yourself! There are loads of reasons making maple syrup is good for your health. Take some time to see, hear, and smell the sounds of spring. Your body and mind will thank you for it!
Happy sugaring, from our family to yours!
FOR MORE INFORMATION ON MAKING YOUR OWN, HOMEMADE MAPLE SYRUP CHECK OUT OUR OTHER HELPFUL HOW-TO BLOGS:
How to Collect Maple Sap