How to Can Maple Syrup

Canning maple syrup is a simple way to store your bulk syrup in more easily usable quantities, and make it last as long as possible in the pantry.

Canning maple syrup for your pantry offers several benefits, making it a practical addition to your food storage. Often buying it in bulk, you can get more for a better price.

But once you open maple syrup, you are supposed to store it in the refrigerator. But it is hard to keep a gallon jug in the fridge, so canning it is!

Canning it preserves the rich, natural flavor of maple syrup for long-term use, ensuring you have a versatile sweetener on hand for cooking, baking, or any other recipe need.

While real maple syrup is shelf stable for quite a while, it can begin taking on the flavor of the container it is store in. Properly canned syrup can last for years without losing quality, providing a reliable pantry staple that’s free from artificial preservatives, chemicals and other junk that you don’t want in your kitchen. It also allows you to buy in bulk during maple season, saving money and supporting local producers.

I typically add new content every week. Sign Up Here to get Cosmopolitan Cornbread in your Inbox, and Never Miss a Thing

To Make This Recipe You Will Need:

• large pot (nonreactive)
• canning jars (quarts or pints) with lids
• baking sheet
• hot water bath or steam canner
• canning tools (jar lifter, funnel, etc.)
• damp cloth
• small dish
• white vinegar
• kitchen towels or rack

Watch Me Make this Recipe in the Video Below

To begin, wash and prep all of your canning supplies. Jars should be washed and inspected for flaws and warmed.

To warm the jars, place them on a baking sheet in the oven, with the temperature set to warm. If you warm the jars in your canner, there will be moisture in the jars, and this can effect your syrup.

Begin preheating your hot water bath or steam canner.

Pour the maple syrup into a large, non-reactive pot, and bring it up to a boil.

Reduce the heat to a simmer, and begin ladling the hot syrup into hot jars.

The headspace for your jars is 1/2 inch – the distance from the top of the jar to the top of the syrup.

Wipe the rims of the jars with a damp cloth dipped in white vinegar.

Place a lid and ring on the jar (finger tight) and place the jar in the hot water bath or steam canner.

CLICK HERE to Shop my favorite Superb Canning Lids, and save 20% off on your order, with my discount code: CORNBREAD20

Go through this process with all of the maple syrup and jars.

Process your jars for 15 minutes. The time is the same for both pints and quarts.

When canning in a hot water bath canner (or steam canner) always make note of the processing time. If the recipe only has one time shown, that is generally for 1-1,000 feet of elevation. Visit this article to learn how to make adjustments to the recipe for YOUR elevation: How to Adjust Canning Recipes for Elevation

After the jars have processed, turn off the heat.

If using a hot water bath canner, remove the lid of the hot water bath canner, and let the jars rest for 5 minutes.

If using a steam canner, turn off the heat, but leave the dome lid on, and wait for 5 minutes.

Transfer the jars to a lined surface in a draft-free location and let them sit for 12-24 hours. You can cover your counter with folded kitchen towels, or use a cooling rack.

Remove the rings, test the seals, wash and label the jars. Store them away in the pantry.

Now you have maple syrup that will remain shelf stable for much longer.

Use as needed.

Did you Make this Recipe? I’d love for you to give me a 5 star rating in the recipe card below. If you share it on Instagram, please tag me! You can also post it to my Facebook Page.