Hello!

My wife and I just had some delicious maple butter that we got on sale from
Williams-Sonoma. We were wondering if it's possible to can or preserve
maple butter at home (obviously Williams-Sonoma does it).
Does anyone have a good recipe for maple butter that can be canned and
stored?
Thanks! (I hope!)

P. Ruzicka

In article ,
"ruzicka" wrote:

My wife and I just had some delicious maple butter that we got on sale from
Williams-Sonoma. We were wondering if it's possible to can or preserve
maple butter at home (obviously Williams-Sonoma does it).
Does anyone have a good recipe for maple butter that can be canned and
stored?
Thanks! (I hope!)

?? The item called "maple butter" that I'm familiar with is butter
combined with maple syrup. I don't know how that could be canned.

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In article ,
"ruzicka" wrote:

My wife and I just had some delicious maple butter that we got on sale from
Williams-Sonoma. We were wondering if it's possible to can or preserve
maple butter at home (obviously Williams-Sonoma does it).
Does anyone have a good recipe for maple butter that can be canned and
stored?
Thanks! (I hope!)

?? The item called "maple butter" that I'm familiar with is butter
combined with maple syrup. I don't know how that could be canned.

--
to respond, change "spamless.invalid" with "optonline.net"
please mail OT responses only

On Sun, 26 Sep 2004 18:22:05 GMT, Scott
wrote:

In article ,
"ruzicka" wrote:

My wife and I just had some delicious maple butter that we got on sale from
Williams-Sonoma. We were wondering if it's possible to can or preserve
maple butter at home (obviously Williams-Sonoma does it).
Does anyone have a good recipe for maple butter that can be canned and
stored?
Thanks! (I hope!)

?? The item called "maple butter" that I'm familiar with is butter
combined with maple syrup. I don't know how that could be canned.

You are referring to something akin to honey butter, a mix with
unsalted dairy butter. This would require refrigeration for storage,
although like butter could be out for a while.

I wonder if the original poster was referring to "maple cream", which
is a spread made by further cooking maple syrup, and contains no other
ingredients. It is most of the way to making the maple sugar candy.
This recipe says it should be refrigerated, but I have seen commercial
versions which are sealed, and only need refrigeration after opening.

See http://www.massmaple.org/candy.html for recipes for both.

I would imagine that there are recipes for canning the maple cream as
well.

Happy trails,
Gary (net.yogi.bear)
------------------------------------------------
at the 51st percentile of ursine intelligence

Gary D. Schwartz, Needham, MA, USA
Please reply to: garyDOTschwartzATpoboxDOTcom

On Sun, 26 Sep 2004 18:22:05 GMT, Scott
wrote:

In article ,
"ruzicka" wrote:

My wife and I just had some delicious maple butter that we got on sale from
Williams-Sonoma. We were wondering if it's possible to can or preserve
maple butter at home (obviously Williams-Sonoma does it).
Does anyone have a good recipe for maple butter that can be canned and
stored?
Thanks! (I hope!)

?? The item called "maple butter" that I'm familiar with is butter
combined with maple syrup. I don't know how that could be canned.

You are referring to something akin to honey butter, a mix with
unsalted dairy butter. This would require refrigeration for storage,
although like butter could be out for a while.

I wonder if the original poster was referring to "maple cream", which
is a spread made by further cooking maple syrup, and contains no other
ingredients. It is most of the way to making the maple sugar candy.
This recipe says it should be refrigerated, but I have seen commercial
versions which are sealed, and only need refrigeration after opening.

See http://www.massmaple.org/candy.html for recipes for both.

I would imagine that there are recipes for canning the maple cream as
well.

Happy trails,
Gary (net.yogi.bear)
------------------------------------------------
at the 51st percentile of ursine intelligence

Gary D. Schwartz, Needham, MA, USA
Please reply to: garyDOTschwartzATpoboxDOTcom

In article ,
Gary S. Idontwantspam@net wrote:

You are referring to something akin to honey butter, a mix with
unsalted dairy butter. This would require refrigeration for storage,
although like butter could be out for a while.

I wonder if the original poster was referring to "maple cream", which
is a spread made by further cooking maple syrup, and contains no other
ingredients. It is most of the way to making the maple sugar candy.
This recipe says it should be refrigerated, but I have seen commercial
versions which are sealed, and only need refrigeration after opening.

See http://www.massmaple.org/candy.html for recipes for both.

I would imagine that there are recipes for canning the maple cream as
well.

Hmmm, yes, maple cream would make more sense. But I don't know that it
could be canned. The recipe requires slow cooling with no agitation--I
suppose to prevent sugar crystal formation. Can you heat it back up for
BWB canning? I don't think so. Freeze it? Maybe.

This article
http://www.news.cornell.edu/Chronicle/04/3.4.04/maple.html
seems to imply that it's not so easy to preserve. While it seems that
the reporter has incorrectly described the production process (i.e.,
stirring is done AFTER cooling, not during), the product doesn't seem to
easily be made shelf-stable.

"Padilla-Zakour, assistant professor, and Worobo, associate professor,
both in the Department of Food Science and Technology, devised ways to
produce maple cream that has a creamier texture and lasts up to six
months. To prevent the formation of surface mold, the researchers added
a food preservative, potassium sorbate, at a low concentration of 500
parts per million. To address the issue of separation, 10 percent of the
maple syrup undergoes the process of inverting the sugar from sucrose to
glucose and fructose by the addition of the natural enzyme invertase."

--
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In article ,
Gary S. Idontwantspam@net wrote:

You are referring to something akin to honey butter, a mix with
unsalted dairy butter. This would require refrigeration for storage,
although like butter could be out for a while.

I wonder if the original poster was referring to "maple cream", which
is a spread made by further cooking maple syrup, and contains no other
ingredients. It is most of the way to making the maple sugar candy.
This recipe says it should be refrigerated, but I have seen commercial
versions which are sealed, and only need refrigeration after opening.

See http://www.massmaple.org/candy.html for recipes for both.

I would imagine that there are recipes for canning the maple cream as
well.

Hmmm, yes, maple cream would make more sense. But I don't know that it
could be canned. The recipe requires slow cooling with no agitation--I
suppose to prevent sugar crystal formation. Can you heat it back up for
BWB canning? I don't think so. Freeze it? Maybe.

This article
http://www.news.cornell.edu/Chronicle/04/3.4.04/maple.html
seems to imply that it's not so easy to preserve. While it seems that
the reporter has incorrectly described the production process (i.e.,
stirring is done AFTER cooling, not during), the product doesn't seem to
easily be made shelf-stable.

"Padilla-Zakour, assistant professor, and Worobo, associate professor,
both in the Department of Food Science and Technology, devised ways to
produce maple cream that has a creamier texture and lasts up to six
months. To prevent the formation of surface mold, the researchers added
a food preservative, potassium sorbate, at a low concentration of 500
parts per million. To address the issue of separation, 10 percent of the
maple syrup undergoes the process of inverting the sugar from sucrose to
glucose and fructose by the addition of the natural enzyme invertase."

--
to respond, change "spamless.invalid" with "optonline.net"
please mail OT responses only

"Scott" wrote in message
...
In article ,
Gary S. Idontwantspam@net wrote:

You are referring to something akin to honey butter, a mix with
unsalted dairy butter. This would require refrigeration for storage,
although like butter could be out for a while.

I wonder if the original poster was referring to "maple cream", which
is a spread made by further cooking maple syrup, and contains no other
ingredients. It is most of the way to making the maple sugar candy.
This recipe says it should be refrigerated, but I have seen commercial
versions which are sealed, and only need refrigeration after opening.

See http://www.massmaple.org/candy.html for recipes for both.

I would imagine that there are recipes for canning the maple cream as
well.

Hmmm, yes, maple cream would make more sense. But I don't know that it
could be canned. The recipe requires slow cooling with no agitation--I
suppose to prevent sugar crystal formation. Can you heat it back up for
BWB canning? I don't think so. Freeze it? Maybe.

This article
http://www.news.cornell.edu/Chronicle/04/3.4.04/maple.html
seems to imply that it's not so easy to preserve. While it seems that
the reporter has incorrectly described the production process (i.e.,
stirring is done AFTER cooling, not during), the product doesn't seem to
easily be made shelf-stable.

"Padilla-Zakour, assistant professor, and Worobo, associate professor,
both in the Department of Food Science and Technology, devised ways to
produce maple cream that has a creamier texture and lasts up to six
months. To prevent the formation of surface mold, the researchers added
a food preservative, potassium sorbate, at a low concentration of 500
parts per million. To address the issue of separation, 10 percent of the
maple syrup undergoes the process of inverting the sugar from sucrose to
glucose and fructose by the addition of the natural enzyme invertase."

--
to respond, change "spamless.invalid" with "optonline.net"
please mail OT responses only

Hmmm...maybe it is not exactly maple "butter" but the maple cream described
above. Here is what is says on the label:

Williams-Sonoma Pure Maple Butter
A sweet, creamy spread, handcrafted from 100% pure maple syrup.

The listed ingredients a
100% Garde A light amber pure maple syrup

It also says:
Separation occurs naturally; for creamy texture, stir before serving.
Refridgerate after opening.

"Scott" wrote in message
...
In article ,
Gary S. Idontwantspam@net wrote:

You are referring to something akin to honey butter, a mix with
unsalted dairy butter. This would require refrigeration for storage,
although like butter could be out for a while.

I wonder if the original poster was referring to "maple cream", which
is a spread made by further cooking maple syrup, and contains no other
ingredients. It is most of the way to making the maple sugar candy.
This recipe says it should be refrigerated, but I have seen commercial
versions which are sealed, and only need refrigeration after opening.

See http://www.massmaple.org/candy.html for recipes for both.

I would imagine that there are recipes for canning the maple cream as
well.

Hmmm, yes, maple cream would make more sense. But I don't know that it
could be canned. The recipe requires slow cooling with no agitation--I
suppose to prevent sugar crystal formation. Can you heat it back up for
BWB canning? I don't think so. Freeze it? Maybe.

This article
http://www.news.cornell.edu/Chronicle/04/3.4.04/maple.html
seems to imply that it's not so easy to preserve. While it seems that
the reporter has incorrectly described the production process (i.e.,
stirring is done AFTER cooling, not during), the product doesn't seem to
easily be made shelf-stable.

"Padilla-Zakour, assistant professor, and Worobo, associate professor,
both in the Department of Food Science and Technology, devised ways to
produce maple cream that has a creamier texture and lasts up to six
months. To prevent the formation of surface mold, the researchers added
a food preservative, potassium sorbate, at a low concentration of 500
parts per million. To address the issue of separation, 10 percent of the
maple syrup undergoes the process of inverting the sugar from sucrose to
glucose and fructose by the addition of the natural enzyme invertase."

--
to respond, change "spamless.invalid" with "optonline.net"
please mail OT responses only

Hmmm...maybe it is not exactly maple "butter" but the maple cream described
above. Here is what is says on the label:

Williams-Sonoma Pure Maple Butter
A sweet, creamy spread, handcrafted from 100% pure maple syrup.

The listed ingredients a
100% Garde A light amber pure maple syrup

It also says:
Separation occurs naturally; for creamy texture, stir before serving.
Refridgerate after opening.

On Sun, 26 Sep 2004 16:31:01 -0600, "ruzicka"
wrote:

"Scott" wrote in message
...

Hmmm, yes, maple cream would make more sense. But I don't know that it
could be canned. The recipe requires slow cooling with no agitation--I
suppose to prevent sugar crystal formation. Can you heat it back up for
BWB canning? I don't think so. Freeze it? Maybe.

This article
http://www.news.cornell.edu/Chronicle/04/3.4.04/maple.html
seems to imply that it's not so easy to preserve. While it seems that
the reporter has incorrectly described the production process (i.e.,
stirring is done AFTER cooling, not during), the product doesn't seem to
easily be made shelf-stable.

to respond, change "spamless.invalid" with "optonline.net"
please mail OT responses only

Hmmm...maybe it is not exactly maple "butter" but the maple cream described
above. Here is what is says on the label:

Williams-Sonoma Pure Maple Butter
A sweet, creamy spread, handcrafted from 100% pure maple syrup.

The listed ingredients a
100% Garde A light amber pure maple syrup

It also says:
Separation occurs naturally; for creamy texture, stir before serving.
Refridgerate after opening.

Interesting that the maple sugar candy, which requires no
refrigeration, is cooked to a slightly higher temp (and sugar
concentration) than the maple cream.

On the other hand, neither one tends to last long, so long term
storage is not an issue.

Happy trails,
Gary (net.yogi.bear)
------------------------------------------------
at the 51st percentile of ursine intelligence

Gary D. Schwartz, Needham, MA, USA
Please reply to: garyDOTschwartzATpoboxDOTcom