Maple Syrup, yummy

Today I canned my gallon of pure maple syrup into smaller glass jars so it will stay fresher longer. It was a very easy process, just a little sticky.
All you do is reheat your syrup to about 180 degrees and then ladle it into hot, clean jars and put the sealing lids on that you had bathing in boiling water and the jars should seal themselves from all the heat. I used smaller jars because once the syrup is open you must keep it in the fridge since they are no preservatives so I like to just warm up a little at a time as needed.