[Syrupmakers] crystallization

[Ken Reitsma]

Glen.. What do you mean when you say " let fall to bottom of pot" ? 
Ken

Sent from my iPhone

> On Mar 19, 2016, at 8:10 PM, Glenn Johnson <gjohn46 at yahoo.com> wrote:
> 
> 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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