[Syrupmakers] cooked to long?

[Roy Sallis]

Mine was cooked too long this year and it crystallized within 2 hours. It can be restored by adding about a teaspoon of water, per pint, in the jar and putting the jar in a boiler of water and letting the boiler of water simmer until the sugar dissolves. You can also add about a tablespoon, per pint, of corn syrup (Karo, etc.) to prevent it form crystallizing again.
  ----- Original Message ----- 
  From: mb58<mailto:mb58 at bellsouth.net> 
  To: syrupmakers at syrupmakers.net<mailto:syrupmakers at syrupmakers.net> 
  Sent: Sunday, December 03, 2006 9:21 PM
  Subject: [Syrupmakers] cooked to long?


  Yesterday I cooked the last batch of syrup for this year. I have been bringing the juice to 227 degrees and taking it if immediately. I decided to hold yesterday's batch a few minutes at 227. I took it off after about 3 minutes at 227 degrees. I noticed that it is so thick in the jar that it will hardly pour, whereas the other cookings pour relatively easy. It taste excellent, thank goodness. An oldtimer told me today that it would turn to sugar very rapidly in the jar because of the longer cooking time. What is the opinion of this board? 
  Monty Bradley
  Winnsboro, LA.
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