[Syrupmakers] I have cooked cane juice two years now and each time I get settling at the bottom of my sealed and cooled jars.

[Louis K. Broussard Sr.]

Am I cutting the cane too long as someone suggested?  I skim all the way through the cooking.  I start the fire low at first and build it up after a time.  I strain the juice through a fine mesh.  Any suggestions would be appreciated.  
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