How to Can Mint Syrup

Preserve your mint leaves in a canned mint syrup to enjoy in any season.

Use a water-bath canner to preserve a simple syrup easily concocted with water, sugar and fresh mint from the garden. A water-bath canner is a large pot with a lid and rack to keep jars from touching the bottom during the sealing process. Use new lids for every batch of syrup, but you can reuse canning jars and rings. Be careful to wipe any drips off the rim of the jars after filling with mint syrup to ensure a proper seal. Use your canned mint syrup to sweeten and flavor tea or cocktails all winter long.

Things You'll Need

• Water
• Cane sugar
• Fresh mint
• Canning jars
• Canning lids
• Canning rings
• Funnel
• Water bath canner with rack
• Jar lifter or jar tongs
• Towel

Instructions

Making the Syrup

1. Pour 2 cups of warm water into a large pan.

2. Pour 2 cups of cane sugar into the water.

3. Rinse large bundle of mint leaves under cool water to remove any dirt or dust.

4. Pull mint leaves free from stems and add to pot of water and sugar.

5. Turn the stove burner to medium-high heat and bring the mixture to a boil. Lower the heat to medium-low to bring to a simmer and stir frequently for a few minutes until the sugar is completely dissolved.

6. Turn off the stove and remove the pot from the burner. Let it sit for at least five minutes or until cool enough to handle.

7. Pour the mint syrup through a strainer into another bowl to remove mint leaves.

Preparing Jars for Canning

1. Clean canning jars with hot water and dish soap or was in the dishwasher. Use only jars specifically made for canning and always use a brand new lid.

2. Place the empty jars right side up in your boiling water canner and fill with hot water to 1 inch above jars.

3. Boil the empty jars on high heat for 10 minutes to sterilize.

4. Remove the jars from the canner with jar tongs, drain and dry. Reserve the water from the canner for processing filled jars.

Canning the Syrup

1. Fill your boiling water canner halfway with warm water and heat to 180 degrees Fahrenheit.

2. Pour the mint syrup into the canning jars with a funnel, leaving approximately 1 inch empty at the top of the jar.

3. Remove any air bubbles from the filled jar with a plastic or wooden spoon, stirring gently up and down. Do not use a metal utensil to avoid causing micro-fractures in the glass, which can cause your jars to crack during heating or storage.

4. Wipe the rim of the jar clean to remove any drips that may interfere with sealing.

5. Place the flat metal lid on top of the jar and screw the canning ring into place just until you meet resistance. Do not over tighten or air may not vent properly during processing or the lids may buckle during processing or storage.

6. Place the jar rack into the canner.

7. Place the filled jars into the rack of the canner in an upright position.

8. Pour the reserved water into a pot and bring to a boil on high heat.

9. Add boiling water to the canner until the water level is at least 1 inch above the tops of the jars. Place the cover onto the canner.

10. Turn the heat up to the highest setting and boil for 10 minutes, keeping the canner covered.

11. Turn the heat off and remove the lid of the canner.

12. Remove the jars with jar lifter or tongs and place on a towel. Leave at least 1 inch between jars.

13. Allow the jars to cool for 12 to 24 hours. Lids will pop as they seal.

14. Remove the metal rings around the lids for storage. Store in a dry, dark area. There is no need to refrigerate properly sealed food jars.

Tips & Warnings

• Always follow boiling times and instructions for your canning system to ensure proper seal and preservation of canned foods.

References

• Food in Jars: Mint Simple Syrup
• National Center for Home Food Preservation: General Canning Information: Recommended Canners
• National Center for Home Food Preservation: General Canning Information: Recommended Jars and Lids
• National Center for Home Food Preservation: Berry Syrup