<html><head></head><body><div style="color:#000; background-color:#fff; font-family:HelveticaNeue, Helvetica Neue, Helvetica, Arial, Lucida Grande, sans-serif;font-size:16px"><div id="yui_3_16_0_ym18_1_1458435594645_52857" dir="ltr">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.</div> <div class="qtdSeparateBR"><br><br></div><div class="yahoo_quoted" style="display: block;"> <div style="font-family: HelveticaNeue, Helvetica Neue, Helvetica, Arial, Lucida Grande, sans-serif; font-size: 16px;"> <div style="font-family: HelveticaNeue, Helvetica Neue, Helvetica, Arial, Lucida Grande, sans-serif; font-size: 16px;"> <div dir="ltr"><font face="Arial" size="2"> On Saturday, March 19, 2016 9:26 AM, Stanley Hildebrand <stan@sandhillfarm.org> wrote:<br></font></div> <br><br> <div class="y_msg_container"><div id="yiv5861101906"><div dir="ltr"><div><div><div>I have been making sorghum syrup for 35 years; my biggest challenge is crystallization - when i put sell the product to grocery stores.<br></div>anyone have any experience/knowledge about using products - eg, citric acid to decrease crystalliztion?<br></div>I have tried using invertase - and not found it effective. Maybe i did not do it right??<br></div>stan<br></div></div><br>_______________________________________________<br>Syrupmakers mailing list<br><a href="mailto:Syrupmakers@syrupmakers.net" ymailto="mailto:Syrupmakers@syrupmakers.net">Syrupmakers@syrupmakers.net</a><br><a href="http://syrupmakers.net/mailman/listinfo/syrupmakers_syrupmakers.net" target="_blank">http://syrupmakers.net/mailman/listinfo/syrupmakers_syrupmakers.net</a><br><br><br></div> </div> </div> </div></div></body></html>