My newest stupid question RE canning syrups.
OK, it's maple syrup time.
I've lost a few of my jars to molds (or possibly yeasts) growing in them -- not very many, just 3 or 4 out of the probably 40 jars I've made in the past 3 seasons. But, since it's SUCH work to get those jars, I'd like to NOT do this again.
My basic procedure was to pour the boiling hot syrup directly into the jar, leaving about half and inch of headspace, put on a hot lid, put on the band and tighten, and then briefly/quickly invert the jar to heat the lid. Then, I'd put them aside on the counter and cover all with a couple of towels to allow a slow cool-down. Lids would seal as they cooled.
Obviously, not a perfect solution.
Could I do a boiling water bath? I'm kind of leery of this, because I'm afraid some water might get into the syrup.
Any other thoughts?