On 11/3/2018 4:36 PM, wrote:
> On Sat, 3 Nov 2018 16:09:57 -0000, "Ophelia" >
> wrote:
>
>>
>> "Ed Pawlowski" wrote in message ...
>>
>> On 11/3/2018 10:55 AM, wrote:
>>> Mine is in a plastic gallon jug, so I wouldn't want to put SUBMERGE the
>>> bottle in boiling water, per se.
>>>
>>> I managed to break up the bottom layer with a long skewer, but it would
>>> take forever to get the pieces out of the small mouth.
>>>
>>> Anyway, just wondered how well putting a little boiling water into the
>>> bottle will work, which is what's recommended here. With comments.
>>>
>>> https://www.thekitchn.com/is-there-a...e-syrup-226325
>>>
>>> One thing I wonder is, if I drain all the syrup before putting in the
>>> water, aren't the crystals likely to have little maple taste left? (I
>>> can't see into the bottle.)
>>>
>>>
>>> Lenona.
>>>
>> I'd not want to dilute the syrup. I wonder if microwaving it would heat
>> it enough to dissolve? You can always cut the top of the bottle for
>> access.
>> OTOH, is there enough crystals to even bother with? I've had a small
>> layer and just tossed it. It would be about a tablespoon at best.
>>
>> ==
>>
>> It is what I did yesterday with a jar (glass though) of crystallised honey.
> I use a lot of honey and when it crystalizes I warm it gently. I've
> learned to pour a large amount into smaller jars that are short enough
> to fit into my microwave standing up... do not lie them down or you'll
> end up with a horrid mess. I use the defrost setting, takes a bit
> longer but doesn't ruin the flavor. A gallon jug in an 8 qt pasta pot
> of water on the stove top will work, once it begins to simmer lower
> the heat to well below a simmer... water at 140ºF is perfect, and be
> sure to loosen the cap.

NEVER EVER NUKE HONEY !! It kills all the beneficial properties of the
honey !

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !