# Canning Maple Syrup

Canning maple syrup allows you to store it without refrigeration in smaller more manageable jars.

- Cuisine: American
- Category: Sauce & Condiment
- Language: en

## Ingredients

- maple syrup
- water

## Instructions

1. Pour your maple syrup into a stock pot.
2. Turn it on high heat.
3. Sterilize jars in another pot.
4. Boil the jars for a few minutes.
5. Heat maple syrup to 180 to 200 degrees but don't go higher than 200 degrees.
6. Take your jars out.
7. Drain the water out of them.
8. Place jars on the counter and start ladling in hot maple syrup to about a half inch to one fourth inch head space.
9. Place lids that were also placed in the hot water.
10. Pull lids out of the water and placing them on top of the jars.
11. Wipe the rims of your jars.
12. Screw the lids on really tight with your rings and then flip them upside down.
13. Let them all sit like this for five to 10 minutes and then flip them back upright.
14. Let them cool on their own and they will seal naturally.
15. Keep the rings on the jars.

## Equipment

- stock pot
- jars
- pot
- jar lifter
- ladle
- funnel
- lids
- rings

## Tips

- Maple syrup has to be refrigerated otherwise bacteria can grow.
- It is important to use hot jars with hot maple syrup so that it doesn't shock them and break them.
- Boil the lids, which will soften the rubber rings on the lids.
- Make sure you wipe the rims of your jars really well so there's no maple syrup on there because that sticky mess will not help it seal properly.

## Source

- Original video: https://www.facebook.com/share/r/151hRG3gpvU/
- Recipe page: https://www.cliprecipe.com/recipe/1571fef3-a9e8-4849-b8f8-be795e337c68
- Extracted: 2025-05-28

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt