Thanks so much for this thread and sharing from your experiments! I haven't found anything else near as helpful online for what we might do with our maple sap to preserve it long-term (v.s. reducing it into syrup).
Would you willing to share how long you pressure canned it for and at what pressure? We'll be using quart jars, so I'm thinking something like 25 minutes at 10 pounds of pressure, but would love to know your experience.
Also, do you have a preferred method of measuring the Ph to verify you've gotten to 4.6 or lower?
Thanks for any input and all best to you and yours!
Sarah
