[Syrupmakers] crystallization

[leo beatty]

This is what I think Glen meant in his response.  He cooks until the syrup reached 226 degrees. He then kills the heat and allows the syrup to stop boiling (falls),  the syrup will continue to boil in the kettle for a couple of minutes, then he puts the syrup in jars.  By allowing the syrup to stop boiling, if necessary, you can skim off the foam.  
Leo BeattyLouin, MS   

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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