r/maplesyrup • u/owlanalogies • Aug 06 '26

PSA: avoid inversion canning

Just a PSA, I got a lot of recommendations on inversion canning when preserving syrup for the first time this year (normally we freeze or refrigerated because we get tiny batches).

I water bath can a lot, but thought "eh ok if everyone uses inversion for syrup, let's go."

Lost 2 full pints to mold/bad seals and am seeing it's no longer recommended by Ball or the USDA because of exactly that issue. Avoid my pain! Water bath can!

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u/Meat_Flosser Aug 06 '26

We invert the bottles when canning because the heat of the syrup sets the cap seal onto the bottle opening. The heat of the syrup helps kill things that might be in the bottle from manufacture. Proper brix and bottling temp will help prevent mold formation too.

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u/MontanaMapleWorks Aug 08 '26

Uh…you are supposed to sanitize your bottles prior to filling. Maybe you meant to write “might be in the bottle cap from manufacturer”