Maple syrup is more expensive than store-bought pancake syrup, but maple syrup provides calcium, riboflavin niacin, and zinc with every taste, according to The Vermont Maple Foundation. Maple trees provide 30 gallons of sap to make one gallon of syrup. Maple syrup is made by boiling and straining the sap from maple trees, most often the sugar maple. People with access to maple trees can stockpile the golden syrup most efficiently.
Things You'll Need
- Pint-size canning jars and lids
- Maple syrup
- Candy thermometer
- Long-handled ladle
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Sterilize canning jars and lids by placing them in boiling water for 10 minutes. Drain and let cool.
Reheat the pre-filtered, pre-boiled maple syrup to 180 degrees.
Ladle the syrup into the canning jars until the syrup is almost to the top edge. Screw on the lids immediately after filling.
Place the jars on their sides in a location where the jars will not roll. Placing the jars on their sides will allow the heat from the syrup to seal the lids.
Allow the jars to completely cool before placing them in a cool, dry environment for up to one year. The jars may stay refrigerated for up to four months after opening.