Christopher Weeks wrote:Is there any reason not to keep topping the syrup off with more and more sap as long as it keeps flowing, instead of processing batches?
Christopher, there's no problem if you keeping adding syrup to what you're boiling down, it makes no difference, it will all end up the same sugar content when you finally decide to finish it off.
As a matter of fact the longer you boil it, it will get a richer flavor because it more or less caramelizes as it's continually boiling.
Just keep the sap either boiling or at about a refrigerator temperature if you're not boiling it, you don't want to sit out at room temperature.
That way you can process enough sap so that it's worthwhile going through the jarring process with many jars instead of just a few.