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The end of another night at the canner


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Put up 20 gallons, i cant maintain temp once it gets to the dregs, so I always put that in jars for ourselves. I would ordinarily use larger jars but those are still packed. 

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My official taste tester, she doesn’t drink, but says this is her kind of shot!

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8 hours ago, vtfireman85 said:

My official taste tester, she doesn’t drink, but says this is her kind of shot!

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Married to you and doesnt drink? Wow !

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She is wearing a  sweater? It's September and still swimming weather here..

Nice looking maple syrup. My wife bottled some honey yesterday.

Thx-Ace 

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38 minutes ago, Siefring Red Farmer said:

Help me out.  What is going on here?

Seth’s trying to get his wife drunk on maple syrup...I’ll leave it at that.

Nope, I can’t. Seth, did you take Mark @MTO up on his offer to help?😱

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1 minute ago, Ihfan4life said:

Seth’s trying to get his wife drunk on maple syrup...I’ll leave it at that.

Nope, I can’t. Seth, did you take Mark @MTO up on his offer to help?😱

Is that kinda like getting the dishwasher loaded?

 

Rick

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19 minutes ago, Ihfan4life said:

Seth’s trying to get his wife drunk on maple syrup...I’ll leave it at that.

Nope, I can’t. Seth, did you take Mark @MTO up on his offer to help?😱

 

16 minutes ago, oldtanker said:

Is that kinda like getting the dishwasher loaded?

 

Rick

With pals like you two and Mark it is no wonder why Seth likes me!!!

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2 hours ago, Ihfan4life said:

Seth’s trying to get his wife drunk on maple syrup...I’ll leave it at that.

Nope, I can’t. Seth, did you take Mark @MTO up on his offer to help?😱

I did not 

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5 hours ago, Siefring Red Farmer said:

Help me out.  What is going on here?

I was finishing up canning maple syrup, the shot glasses make good sample cups, those are a wedding souvenir from my friend Keith’s wedding. In order to prevent mold syrup must be canned between 180 and 204 degrees F. I cant control the temperature for the last say 3/4” in the bottom of the canner, so i use jars and consume ourselves, or friends/family.   My wife was taste testing what i was canning while doing lesson plans . 

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2 hours ago, vtfireman85 said:

I was finishing up canning maple syrup, the shot glasses make good sample cups, those are a wedding souvenir from my friend Keith’s wedding. In order to prevent mold syrup must be canned between 180 and 204 degrees F. I cant control the temperature for the last say 3/4” in the bottom of the canner, so i use jars and consume ourselves, or friends/family.   My wife was taste testing what i was canning while doing lesson plans in the shotglass

??????

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38 minutes ago, arizonian said:

??????

Sorry, my cell phone does that sometimes. 
i shall edit it

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42 minutes ago, Ihfan4life said:

How much do you do at a time? 

Its a 20 gallon canner, but i cant put 20 in all at once, more like 17, so i have to can some then top off. 

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I thought syrup making happened in early spring ?  I have no knowledge of the process though so please enlighten me. Can one save the sap to process later?

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5 hours ago, vtfireman85 said:

The rewards of the night 

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Gotta quit clicking on this thread when I'm sitting in the truck🤤😩

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15 hours ago, Cool1566 said:

I thought syrup making happened in early spring ?  I have no knowledge of the process though so please enlighten me. Can one save the sap to process later?

I should let Seth answer, but I believe all sap needs to be boiled down ASAP or it will turn rancid. 
What Seth is doing, (again my assumption) is re-bottling syrup into smaller containers. I don’t know what Seth does but these larger producers will put syrup in stainless steel containers, possibly 55 gallons but for some reason I think they’re smaller than that. 
I’m probably all wrong, but it’s not the first time

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27 minutes ago, Ihfan4life said:

I should let Seth answer, but I believe all sap needs to be boiled down ASAP or it will turn rancid. 
What Seth is doing, (again my assumption) is re-bottling syrup into smaller containers. I don’t know what Seth does but these larger producers will put syrup in stainless steel containers, possibly 55 gallons but for some reason I think they’re smaller than that. 
I’m probably all wrong, but it’s not the first time

Sid is correct, however i use 5 gallon containers for bulk storage, for a multitude of reasons. For one we are a small enough operation we cant fill a 55 gallon in one night, at almost 12 lbs /gallon 2 5 gallon containers is all i want to handle carrying to the tractor at 1 am in the dark and rain/snow mix. It also is convenient with small draws like we have (comparatively) if the grade changes mid night i can grab another container so as not to contaminate light with dark or vice versa. 
I typically do 29 gallons at a time for canning however we were totally out of packaged product so i am doing 60, 20 of light (fancy) 20 amber rich (a med/dark) and 20 dark robust (a dark/b). I usually do 5-8 gallons in halves most of the rest in quarts and then finish up with pints just to empty the canner. 
 

16 hours ago, Cool1566 said:

I thought syrup making happened in early spring ?  I have no knowledge of the process though so please enlighten me. Can one save the sap to process later?

 

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