Does anybody know anything about Maple Syrup? I have been given 2 qts. of real Wisconsin maple syrup. They might be quart and a half jars. They are big, and dirty, and have discolored rings. There is more where that came from. The syrup was made from the trees on the land that she is now leaving. Some of it is 2-3 years old. Her kids won’t eat it because they like Mrs. Butterworth’s (fools that they are).
I would like to open these jars and split the syrup into several smaller jars (’cause I don’t need to eat all that maple syrup either) to give to friends and family. The caps are tightly sealed.
Does anybody know if there is any danger here and I how I would go about doing it (splitting the syrup into smaller jars). Would I repeat the entire canning process?
I know how the syrup is distilled (a laborious process) but I don’t know how it was canned. The guy who gathers the sap and boils it down always gives an armload of syrup to my friend and she can’t use it all. She’s moving this month — hence she gave me the extra syrup.
Or should I just open this syrup and decant it into smaller jars, screw the lid on and tell people to use it right away. I’ve never seen maple syrup spoil — just crystalize and you heat it up and use it.
Anybody know?
I really don’t know. If it was me I would put it into smaller jars, and can it according to instructions for my pressure canner.
Just give some to your husband on his Hot Cakes and if he survives then it is safe to share...
I have stored opened syrup in the fridge for better than a year - no problem. If you were to just decant it into smaller bottles and give some away, it should be fine as long as they pop it into the fridge.
Otherwise I suggest you contact a maple syrup “farm”, there are lots of small ones in NY and Vermont, and they should be able to advise.
If there’s scum on top, skim it off, then bring the rest to a boil and can it like it was jelly.