Bottling Maple Syrup

The steps taken for bottling maple syrup are very important to preserving maple syrup. Plastic bottles are finished at a lower temperature of 180 degrees F compared to glass bottles at 190 degrees.

Watch our video to get a good understanding of the steps involved for bottling maple syrup in plastic bottles

Once we have finished producing and filtering our maple syrup.  Bottling maple syrup is now ready to complete. There are several important things we consider when putting our syrup in consumer-sized containers:

Instructions

It’s key that before bottling maple syrup, we first must filter the syrup.

Heat the syrup to 180 degrees F for bottling in plastic containers or 190 degrees F if bottling in glass bottles.  We use a bottling unit called, A Water Jacket, specifically for bottling maple syrup.  This unit has the ability to hold the temperature steady during the bottling process to kill off any bacteria, yeast or mold.

Double check the density of the syrup and adjust as necessary, either adding partially produced syrup if it is too high or letting some water evaporate if it is too low.  We bottle our maple syrup between 66 – 67% sugar.  A Syrup Hydrometer completes this step.

Bottles are filled to the bottom of the neck with syrup.  Properly screwed on caps. Then set on their side to provide an induction seal on the cap while allowing us to check that the cap is on properly; without any leakage.

Grading of syrup is a requirement and completed.

Detailed records are kept on production batches.  All bottles are labelled with the specific batch codes.  Records include how many bottles of different-sized containers were filled and date produced.

We have learned and applied these steps from reading Source:  The Sugarmaker’s Companion.  An Integrated Approach to Producing Syrup from Maple, Birch, and Walnut Trees by Michael Farrell

Above all, Maple Syrup takes time and passion for being outdoors. In other words, we take pride in our efforts and our products.

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