saving solid maple syrup

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  • AGarbers

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    Feb 4, 2009
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    Martinsville
    Sounds like it turned to rock candy. The process is something like making rock candy. The sugar crystals start to form and keep growing. I had some do that some time ago. You could grind it up for a sweetener.
     

    CampingJosh

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    Dec 16, 2010
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    I believe that means the the producer got the syrup too hot before bottling. My brother-in-law produces maple syrup commercially up in Michigan, and he had this problem a couple times when he was still a hobbyist.

    We consider it junk.
     

    AGarbers

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    24   0   0
    Feb 4, 2009
    1,360
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    Martinsville
    I believe that means the the producer got the syrup too hot before bottling. My brother-in-law produces maple syrup commercially up in Michigan, and he had this problem a couple times when he was still a hobbyist.

    We consider it junk.
    I agree with that. I used to make syrup and it seemed like it happened more to the syrup that I made too thick, which mean I was boiling it at a higher temperature. I always tried to stop mine at 219 degrees, but my thermometer would stick at times.
     

    spencer rifle

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    66   0   0
    Apr 15, 2011
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    Scrounging brass
    We periodically have crystal sugar form in the bottom of some of our jars. It is simply maple sugar, the same thing early Hoosiers used for their sweetner because imported cane sugar was too expensive. Now it's the other way around.
     

    ghuns

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    2   0   0
    Nov 22, 2011
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    Hell, I buy it like that every year at the local sap festival.

    2170.jpg
     
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