JrHomesteader

🍁Canning Our Syrup🥞 If you haven’t already, check out my first maple syruping post  Part 1 After finishing the sap, we started the canning process. I won't go into much detail, but we sanitized some jars and lids with hot water and strained the "gunk" out of the syrup. Then we strained more syrup out of the gunk (we called this sludge, and used it in our oatmeal as a flavoring). The remaining material is comprised of gritty minerals, some syrup, and debris, which tastes okayish, but has a terrible texture like sand (it went with the compost to our chickens, lucky birds🐔). Then we ladled syrup into each jar, and finished sealing them. A couple didn't seal the first or second time, so we had to use those first. Check out my sister's posts on making and canning applesauce to learn more about the canning process.  Making Applesauce  and  Canning Applesauce . In total, we made about 4.5 gallons of sap! Maple syrup usually goes by a ratio of 40:1 sap to syrup, but ou