Canning Beets: How to can your own homemade canned beets (complete directions with photos )
November 8, at I am going to try it now! Once you do this a couple of times,it becomes very relaxing and easy. The important stuff to filter out is the black char and any other debris that gets into the sap, but I would not wait until the syrup is finished to filter that out. A lot more work but it turned out excellent. We also have a small operation which is 3 hours north of where we live. Our yard is on old farmland with sugar maples lining the road that the old time farmers used to tap.
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We too were told it could be niter. We went ahead and poured off all of the good syrup and re-canned it. We have one large jar that contains the syrup with sediment. I plan on making it into maple sugar. Thanks again for the information. Just a question about the water bath…. I assume the starting water needs to be degrees also when you put the already hot jars in? This is our 3rd year and we love it.
Have never done the water bath though. We are in the process of boiling down about 60 gallons of sap already here in Indiana. I use the water bath to sterilize the jars before processing the jars full of syrup, so it is already very hot, close to boiling. The shallow buffet pans are on my list now as its been several hours and just now getting about ten gallons down to near finishing stage.
All we have in our suburban lot are silvers and they are flowing good right now. Thanks for the wonderful article! Have fun and enjoy your liquid gold! Quite delicious but amazing how that many gallons all boils down to this!
I was wondering if I could do this process. A day or two later boil more collected sap and filter then just add it to the first batch already in the refrigerator. Do that a few times until I want to do the finishing boil in the house to the syrup stage.
This is going to be my first year collecting sap, and with the current temps I am going to run into a storage issue for the sap, and will need to boil frequently to avoid spoilage.
Thanks for any insight you can provide. Growing up in North central WI my Dad always cooked maple syrup. We had about 20 hard maple sugar maple and we would hang coffee cans on the trees then dump the sap into old steel milk cans to store.
Then we would put it in quart mason jars and Mom would hot water bath them to seal. We always finished everything right in the pan outside. Reading this I now know how come ours always had a little smoky flavor compared to stuff we now buy in the store. I loved that Smokey flavor.
Well fast forward 30 yrs. Dad and Mom are both gone now but I have two teenage boys and about 2 to 3 acres of a mixture of soft and hard maple trees in the woods we live in. We plan to tap 30 to 40 trees. Sap season should start here in a few weeks and I am so excited to carry on a family tradition with my boys. LOL I do have a question for you though. The way you cook outside how many gallons of sap do you cook down in an hour?
My plan is I have 3 55 gallon barrels I will fill with sap then start to cook it down. How many hours do you think it will take to cook it down to syrup? Hi Rick, it takes roughly 4 hours to reduce 10 gallons to 1 gallon. On a sunny, breezy, low humidity day it might be a little less. On a still, humid day, it would be longer. Your pans are twice the size of mine, so you can go twice as fast, but with so many gallons you will have to boil over multiple days.
You can pool partially boiled sap and finish later, but you have a huge amount of sap to boil for just 2 2x2ft pans to save all the boiling for the end.
I love it too. And ended up with one quart of really good syrup. We processed 50 gallons this weekend and got 5 and a half quarts of nice looking syrup that has such a strong smoke flavor that it is almost not edible. Both were evaporated over a wood fire however obviously the 50 gallons took much longer.
Does your evaporator keep the smoke away from the boiling sap? This is my first year tapping trees and am learning a lot, hopefully next year I can keep the smoke out! Hi Garrett, see the section on Evaporator to read how we reduced the smoky flavor. To me, a slight smoky flavor is desirable. The one thing you might want to look at is the kind of wood you are using. For example any type of pine might give a different taste. I do a lot of smoking meat and wood type is the biggest factor in taste, and I would say maple syrup would be the same.
We use all hard woods. Our fire wood is mostly sugar maple. Our yard is on old farmland with sugar maples lining the road that the old time farmers used to tap. We tap some of them, but others are old and dying now, and our fire wood comes from their fallen branches.
Gunky or ash filled firebox leads to more smoke off-flavor, as does wet wood or a lazy fire. Focus on using hardwoods and not things like pine or spruce. This is a wonderful write up. I have a question in regards to taste. Is it possible to get the smoke flavor out of processed syrup? You could try diluting it in a less smoky batch to spread out the flavor, or you could cook with it in some application that makes the smokiness desirable, such as in BBQ or something.
Just making our first ever batch of maple syrup! We are ridiculously excited about the whole process! If I want to split them into smaller jars to share with my friends, can I just sterilize the smaller jars when I pick them up next week and reprocess in a hot water bath again? Thanks for all the great info! I was just about to reply about this. When you bottle with anything Glass or plastic Clean it with regular dish soap throughly. Then pour your syrup into the container at full temp, Cover, and allow it to cool upside down.
The heat will steralize the inside of the container. I use plastic bottle form a local supplier. Just a quick rinse and no problems over a year later. Besides the awful taste from the alumnium pots we used. All SS this year. What a wonderful webpage and article. But this article was the best. My question is, how can I tell what kind of maples I have? What do the younger trees bark look like? When I back up and look at all my trees in my little forest, these trees are lighter in color and stand out right away.
These are the ones with maple leaves all around on the ground. Thank you and God bless all you do! Also tell me what color s the leaves turn in fall. I have been making syrup for a few years. This is done in my garage.
I will fill next morning and let that cook down half way and then finish off in a steel pot on my turkey fryer.
The electric roaster is slow, but I get no excess smoke flavor and I do not need to stoke a fire. It also cooks and I can tend to other maple syrup tasks,etc. Hi i have taps so i built a 2 x 6 wood fire evaporator, the problem is i can t get the stainless steel pans to boil so the evaporating part is very poor,can you guys help me find the problem,instead of evaporating 40 liters an hour its only evap.
Is the fire close enough to the pan bottoms? Are you filling the pans too deep? Hey Janet, Thought I would up date you. We ended up taping 50 trees mostly soft maple and so far have cooked out around 15 gallons of syrup. It has been fun remembering how it is done, How the weather effects the running of the sap etc.
Had a big lesson this morning as we cooked down around gal. So once we had it done we transferred it to the turkey fryer and stored it over night. I started up the fryer this morning to heat it up to about so we could bottle it.
Went outside and checked it it was at so went back in the house for 5 minutes. Came back out and about half had boiled over. But it brought back another memory. LOL I also remember how much everyone loves open fire maple syrup because we have given a lot away.
But I enjoy doing that. Sorry to hear that happened, but yes, it can boil over really quickly! I have had this happen, as well. I just opened a small jelly jar of our syrup and it looks like there is the making of sugar cane crystals or small peices of glass? This one jar is the only one I have seen that it has it in it. This jar also is the produce of my husband god love him accidently pushing g the top of the lid down causing it to not have a proper seal? Could anyone tell me what these peices are and if safe could I rebook it down again?
They are not harmful in any way and you can eat them or ignore them. I would not try to reboil it. Dear Janet, We recently purchased a house in VT that had already been set up with blue maple sap collection tubes.
I put in the taps and after about 3 weeks, the gallon holding tank was nearly full and I had to pull the taps early! Anyway, I have a few questions that came to mind during the processing part of making syrup:. I was stupid enough to try it again to see if this was just a glitch. Anyway, after the mess I created, I was afraid to experiment with metal or silicon kitchen implements as an alternative to wood. Any thoughts on this? This dark layer had no solids in it whatsoever, and the only way I was able to filter it out was to use a paper-type coffee filter.
Once I collected this dark stuff from the jars, I tried tasting it and found that it was like maple candy! It had a better maple flavor than the lighter syrup did in my opinion. Do you have any idea what might have caused this denser and darker layer to form in the first place? Maybe that would explain why our syrup has been so dark. As noted above, our first batch was darker than expected, but all subsequent batches have been noticeably darker or even black! FYI, we have boiled down all of our maple sap in the kitchen, so smoke is not the reason for this darkness.
Do you know of a filter that would make our syrup appear more appealing? Will bacteria affect the taste and finish of the final product? I do not know why that happens, but it is typical. Could you have begun collecting sap a bit too late? I do not know what causes that but people usually stop tapping when the sap begins to turn yellow. Always, the lightest, most delicately flavored is the 1st batch of the season. The bark on sugar maples changes as the tree ages.
On younger trees, it is smoother and sort of a brown-beige color. As the tree ages, it becomes grayer and rougher. An old sugar maple has thick gray bark with many rough scales and furrows. So I suspect the difference in bark appearance you are seeing has to do with the age of the trees. When the trees leaf out you should be able to identify them for certain.
Just be aware that Norway maple has leaves very similar to those of sugar maple. You will have to use a field guide to bark, leaves, and twigs to distinguish between sugar maple and Norway maple. Yes, you should clean the tubing after you are done using it this year, and probably right before you use it next year.
This is actually how I tell when the syrup is done. I rarely actually measure its temperature anymore since I can tell from the look of the bubbles. They become very fine and clump together, and just when the syrup is done, they begin to rise up in the pan. And yes, stirring can make them rise up even more at that point — I almost never stir my syrup. I skim off any foam only after I have shut the heat off and the bubbles have settled. This is natural mineral content, mostly calcium derived, that precipitated out of the sap during boiling.
Even if you filter it out, each time you re-boil, more sugar sand can form. It is harmless, does not hurt the taste of the syrup, and does not harm anything the syrup is used in. It is usually filtered out for aesthetic purposes but I do not do this as I do not find it unpleasant and therefore I believe the step to be unnecessary.
Dark syrup typically comes later in the season, as the sugar content in the sap is lower and requires longer boiling to turn into syrup. However, if a batch of syrup is boiled for a particularly long time as in it had water mixed into it or had more and more sap added to it to keep it going, this too can result in a darker product.
Additionally, as you noted, boiling method can affect color — I boil over wood and this automatically makes my syrup a stage or two darker due to it taking a little longer plus the effects of the smoke etc. I actually much prefer dark so as a result I much prefer wood fire.
Sugar maple is just the most sugary sap so it takes less to turn into syrup. Filtering — I filter through plain old white sackcloths, which takes out any leftover small debris, tiny pieces of ash or char, etc. If you want to remove all the sugar sand and make a totally clear product, there are several types of commercially available filters.
I have always had a much larger issue with yeasts fungi than I have with bacteria. I have successfully made syrup out of lightly fermented sap on several occasions. The only time I have had a bacteria issue is at the end of this past season after a very long streak of unseasonably warm weather.
The sap in the buckets got a similar cloudy appearance, though the buckets themselves had what appeared to be a light pinkish or reddish film on their surfaces. The sap smelled and tasted mostly alright, so I boiled it. This type of ropiness is minor, serviceable, and I can still use the syrup for myself. However, severe ropiness can result in a product that can be almost gelatin-like! If the temperature of the storage area is cool, sap will last for many days. And yes, you absolutely must flush out and sanitize any tubing before the next season.
Also, sugar sand can most definitely be darker in color as opposed to light or white; I usually only have light sugar sand if my syrup is very light also. I cannot think of anything else that would cause this effect at the moment. Perhaps some other type of impurity I have not seen.
Thanks for all your input. The reason I thought what he was describing was not niter, is because he said there were no solids in that layer. I notice the solid nature of sugar sand within minutes after jarring the syrup. Also, I have only seen it be light in color. Any dark solids in my syrup taste charry, never sweet. Only the whitish solids, in my syrup, taste sweet.
Not sure — maybe he will come back and clarify. I would like to see a photo of this 2 layer syrup if you ever make it again as I always like to see what interesting things people come across. Another thought I had: 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. Paw Paw Butter - Canning. What is a PawPaw? The pawpaw is the largest edible fruit native to America. Individual fruits weigh 5 to 16 ounces and are 3 to 6 in Crockpot Apple Butter that is Safe to Can! I received quite a few and wanted to get this r One of recipes I would see over and over that looked amazing in photographs is Apple Pie filling.
This recipe is everything inside the pie Canning Pineapple Chunks from Fresh Pineapples. A quick post for all of you that love pineapple like I do. There is something so simple about this once you have delved into getting that sw I got an email a few days ago from one of my followers, Paula, about a jar that I had seen her post a while back.
I had all but forgotten i Great original recipe, Stacy!! Carrot cake in a jar? Seriously, this is like the greatest thing ever. I would love this spread over a warm cinnamon scone. Stacy, you are blowing my mind!
Wow, Stacie this looks delicious!! And … love your lovely clean, bright photos! I appreciate your kind words and compliments. Meanwhile, I think you would love this jam! This has to take the cake—-carrot cake of course—lame I know——for the most innovative jam flavor——and a winning one to boot. This is so creative. I love the changes you made to the recipe. What an unique idea Stacy! I hope you have a wonderful week! You know Im all about preserving fresh veggies so this post makes me so happy!
We just harvested a bunch of carrots. You will love this recipe, girl. It is SO up your alley with those freshly harvested carrots of yours. Have a wonderful week and happy jamming! I wish I had a jar of this right now so that I could taste it. I have never heard of this kind of jam… I think it looks and sounds absolutely fantastic! Carrot Cake Jam is a wonderful idea, and I love that you put so much thought into how this could best replicate carrot cake.
Jam making really is much easier than you think. Headed over to your blog right now…. Carrot cake jam is literally the best idea ever! I could eat this by the spoonful- it looks absolutely fabulous! I just took something special out of the oven that incorporates this jam.
Another recipe using Carrot Cake Jam is coming soon to the blog for Easter as well. Thanks for stopping by, my friend! Thanks for your creativeness and sharing it with us!! And, thanks again for the pin. This jam sounds and looks simply incredible, Stacy. Carrot cake in a jam….. This jam looks like it would be perfect spread on some warm homemade biscuits!
Carrot cake is my absolute favorite! Katie recently posted… Cherry Cilantro Mango Salsa. I wish that I did live closer. It would be so nice to meet your little man in person. I just love the name you chose for him. His first and middle names go together like peanut butter and jelly or puppies and puddles after the rain to a little boy.
Thanks ever so much for stopping by and have a great weekend! I love to can. Funny, for so many of us nowadays it is more of a hobby than a necessity. I love the neatness and method to it, but mostly I enjoy opening the pantry door in December and January and finding a little bit of Summer back there. This recipe really takes the proverbial cake. Nowadays, canning seems to be a fun pastime versus a necessity for sustenance. We are spoiled with the availability of specialty jams, etc.
Thanks for stopping by and have a great week ahead! Funny, when I was writing my next post for Homemade Salted Caramel Sauce it will go live tonight , I was thinking of you and wondering what you might think of it. Have a wonderful Sunday afternoon and evening, my friend. I was just wondering if this could somehow be made like freezer jam?
To answer your question… If you wish to freeze your jam to extend its freshness, you will need to use a pectin that is used for freezing. This jam sounds incredible Stacy!
Thanks for stopping by and thanks for the pin! Would it be ok to just bottle the jam ,after boiling? This is what I do with other jams. Thank you for writing. Thanks again for writing. I hope that I have answered your question thoroughly.
My granddaughter and I made this last weekend. It tastes delicious on toast but spread it on some cream cheese and eat with townhouse crackers……. My whole family went crazy for it. We did not make enough! Thank you for writing, Kathy! I am so glad your family enjoys this homemade Carrot Cake Jam recipe as much as our family does. Thanks again and happy jamming! I am making this right now and it smells amazing. Thank you for writing with your positive feedback, Sharon!
We love this homemade Carrot Cake Jam at our house. I called for molasses in this recipe to provide depth of flavor, such as with brown sugar. Thanks for asking such a good question. Good luck and have fun making your jam!
Is it necessary to have the pineapple in it? Would it not overpower the flavour? I love the idea of it, but am just not sure about adding pineapple, is it necessary for the actual process, or can it be made without? Anyone tried that yet at all? Please accept my sincere apologies for the delay in answering your question. I recently returned to blogging after an illness and getting caught up. Yes, the pineapple is key in this recipe. It does not overpower the flavor.
Thanks again for writing and happy jamming! Stacy, I just made the original Ball recipe, and it is good but waaaayyy too sweet. I knew I wanted to try both recipes, and hope to do yours this weekend. Is it ok to use regular white sugar instead of caster sugar? And should I expect very little liquid after the 20 minute boil?
That happened with the last recipe, and I kind of panicked and added another cup of juice. Thanks for your patience and help! Thank you for writing with such a great question. Yes…I agree that some recipes for jam are way too sweet.
I think our tastes are changing these days as the older recipes contain so much sugar and taste too sweet to us. Surprisingly, and fortunately, we can cut down on some of that sugar without compromising jam recipes. However, if you prefer a finer sugar you can simply process it in your food processor to create a homemade version of caster sugar.
Recipes for jam, and the consistencies that we prefer as to thickness, can sometimes be at odds. Use your instincts in the kitchen just as you did with the last recipe you made by adding extra juice and cooking it down to the consistency you prefer. With what you are looking for in a homemade Carrot Cake Jam , I think you will be very pleased with this recipe. Thank you again for writing, Josie.
I hope that I have answered your question thoroughly and completely. Good luck and have fun jamming this weekend! What cake will you use this incredible jam as an enhancer with? I kinde forgot to add the glovesand I added caramelized oranges and 1 teaspoon powdered ginger instead, I also added a little orange juice.
It turned out great! Thanks for sharing this delicious receipe! Thank you for your positive comment and feedback, Marie! Your changes to this spectacular Carrot Cake Jam sound incredibly delicious. Thanks again for dropping by. Greetings from Indy, USA! This sounds so good and I have about 50 pounds of carrots I need to do something with. I thought I would try this recipe for some of them.