[Syrupmakers] crystallization

[Glenn Johnson]

I have some syrup that is over 3 years old with very little crystallization. I cook the syrup to 226 kill heat let fall to bottom of pot and put in hot jars. This has worked good for me. 

    On Saturday, March 19, 2016 9:26 AM, Stanley Hildebrand <stan at sandhillfarm.org> wrote:
 

 I have been making sorghum syrup for 35 years; my biggest challenge is crystallization - when i put sell the product to grocery stores.
anyone have any experience/knowledge about using products - eg, citric acid to decrease crystalliztion?
I have tried using invertase - and not found it effective. Maybe i did not do it right??
stan

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