Step 1

Prepare your jars and lids by washing in warm, soapy water and rinsing thoroughly. Place jar rack into water bath canner, set jars in the canner, add water, and boil jars for 10 minutes to sterilize.

Step 2

Warm the lids in a small pot over low heat. Keep jars and lids warm until ready to use.

Step 3

Bring your maple syrup to 180˚F. Be careful not to go beyond 200˚F or the syrup may darken and need to be filtered once again to remove impurities.

Step 4

Spread a kitchen towel on the counter. Use the jar lifter to remove the warm jars from canner, drain, and line up on the towel.

Step 5

Use the canning ladle and funnel and add the hot maple syrup to the warm jars leaving 1/4-inch headspace. Wipe the rims.

Step 6

Use your magnetic lid lifter to lift lids out of the warm water, center lid on the jar, and screw on band until it is fingertip tight.

Step 7

Using the jar lifter, place jars carefully into canner leaving space in between them. Once jars are all in canner, adjust the water level so it is at least one inch above the jar tops.

Step 8

Cover the canner and bring to boil over high heat. Once the water boils, continue boiling for 5 minutes.

Step 9

When processing time is complete, turn off heat and allow the canner to settle for about 10 minutes.

Step 10

Spread a kitchen towel on the counter; remove the cover by tilting lid away from you so that steam does not burn your face. Use a jar lifter to lift jars carefully from canner and place on the towel.

Step 11

Allow the jars to cool for 12 to 24-hours. You should hear the satisfactory "ping" of the jar lids sealing.

Step 12

After 12 to 24-hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate jar and use up within a year.

Step 13

Remove the screw on bands and wash the jars. Label and date the jars. Store your jars in a cool, dark place and use within 2 years. Once you open the jar, refrigerate for up to a year.