Maple Syrup In Bulk

Have you seen the price of maple syrup lately? It’s getting expensive! But what if you could take advantage of the maple syrup harvest without tapping your own trees? In this episode, we’ll explore how to get high-quality maple syrup at a lower cost and walk through the simple process of canning bulk syrup for long-term storage.

It’s the end of February, and for much of the Midwest, that means it’s maple syrup season! Even if you’re not tapping your own trees, you can still benefit from the maple harvest. In this episode, we discuss where maple syrup comes from, how to find local producers offering bulk pricing, and why splitting a large order with friends and neighbors can save you money. Plus, I’ll guide you through the step-by-step process of canning maple syrup so you can enjoy this liquid gold all year long.

Key Points:

• What is Sugar Weather? – The unique conditions that make maple sap flow.

• How Maple Syrup is Made – From tapping trees to boiling sap down into syrup.

• Finding Bulk Maple Syrup – How to locate local producers and get the best price.

• Buying in Bulk & Splitting with Friends – Tips for making bulk syrup purchases manageable.

• How to Store Maple Syrup – The best ways to keep syrup fresh and avoid spoilage.

• Canning Maple Syrup for Long-Term Storage – Step-by-step instructions to preserve syrup for up to two years.

Resources:

Massachusetts Maple Producer Association (for more info on maple syrup production)

Printable Canning Maple Syrup Instructions

Print

Canned Maple Syrup

Servings: 8 Quarts

Author: Amanda Carlin

Preserve your bulk maple syrup with this simple open-kettle canning method.

Cook modePrevent screen from turning off

Ingredients

• Maple syrup 2 gallons (or desired amount)
• Canning jars (pints, quarts, or half-gallons)
• Canning lids and rings
• Large pot for heating syrup
• Second pot for sterilizing jars
• Thermometer (candy or meat thermometer)
• Ladle
• Damp cloth for wiping rims

Instructions

1. Sterilize Jars & Lids - Wash jars, lids, and rings thoroughly. Place jars in a pot of hot (but not boiling) water to keep them warm.
2. Heat Maple Syrup - Pour maple syrup into a large pot. Heat to 180–185°F (Do not exceed 195°F to prevent crystallization).
3. Fill Jars - Remove jars from hot water and immediately ladle in the hot syrup, leaving ½ inch of headspace. Wipe rims with a damp cloth to ensure a clean seal.
4. Seal Jars - Place lids on jars and secure rings finger-tight (firm but not over-tightened).
5. Cool & Store - Let jars sit undisturbed at room temperature until sealed. You should hear a “pop” as they vacuum seal. Check seals by pressing the lid—if it doesn’t flex, it's sealed. Store in a cool, dark place for up to 2 years.

Notes

Tip: If a jar doesn’t seal, refrigerate and use within 3 months.

Enjoy your homemade preserved maple syrup! 🍁

Did you make this recipe?

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Have you ever purchased maple syrup in bulk? Let me know in the comments or send me an email at connect@simplylivinghomestead.com! And don’t forget to print the step-by-step canning guide linked above so you can preserve your syrup for the year ahead.

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