I had a busy day yesterday. I had accumulated a couple gallons of maple syrup in the refrigerator, and it was time to can the syrup for longer-term storage. Also, we were due for some rain and colder temps over the next few days, and since I don’t have a kitchen stove right now, I had to get the job done on the outdoor stove while I could!
I ended up canning 21 pints of maple syrup. I’ve never canned outside or with gas (propane) before, but I am going to from now on. 15,000 BTUs sure gets a kettle boiling in a hurry. They aren’t kidding when they say, “Now we’re cooking with gas!” My indoor stove top is electric, but gas is so much more constant and easier to regulate. It’s like driving a Ferrari after making do with a Toyota Tercel (although I loved my zippy but underpowered Tercel hatchback).
I was able to run three batches of pints through the waterbath canner inside a couple of hours because I never had to wait for the water to come back to a boil. I reheated the syrup on the second burner and used a small hotplate to simmer my lids. I gathered a variety of little tables to hold my canning equipment for filling and sealing the jars.
I brought the jars into the house to cool undisturbed for 24 hours. I heard seals popping as soon as I pulled the canner basket out of the boiling water. The air temperature was in the low 60s F. I will remove the rings and stow these Pints of Gold in the canning closet. Hopefully, they will be the first of many canned foods I will put up this season. Begonia