That’s how Beau ‘cans’ his Maple Syrup which is 200+ degrees when he puts it into the quart jars, then puts on the lid and ring and turns them upside down on a towel until they cool.
They almost always all seal. If not, that jar goes in the fridge and we have syrup on EVERYTHING for a few weeks on end.
Joke at our house, no matter WHAT we’re having: “Would you like Maple Syrup on that?” :)
The man is obsessed - but if a Maple Syrup Obsession is his only flaw, I can PROBABLY live with that. ;)
We buy maple syrup by the gallon and then I heat it on the stove, heat the jars and lids, then just fill them and screw the lid on. Don’t even bother to turn them upside down.
I’ve NEVER had a problem with maple syrup doing it that way.
I also do whole berry cranberry sauce that way.
I heat my jars in the oven, like they tell you not to do. I lay them on the racks and turn the oven on to only 200. That makes the jars hot enough to not crack from the thermal shock and I have never lost a jar that way and never had a problem with the seal or contents going bad.
Are you sure it’s a flaw? Sounds delicious!
Next time you have too many syrup jars that don’t seal, let me know. I’d be happy to help eat them!