Maple syrup can be processed in canning jars VERY easily.
I bring the syrup to a boil, heat the canning jars so thermal shock does not crack them, put the lids in near boiling water as instructed for canning, then fill the jars, wipe the rims, and seal immediately, and set it aside to cool.
It will vacuum seal and it keeps FAR better than leaving it in the plastic jugs or glass bottles. additionally, I have never noticed the maple syrup I canned crystalize. But even if it does, getting it out of the bottom of a canning jar would be easier than a bottle or plastic jug with a very narrow mouth.
An alternative to maple syrup is honey which will crystalize for long-term storage ;
raising the temperature, and honey will return to its natural liquid state.
Also, honey has anti-bacterial and anti-viral usages