One of the simplest things to can is Maple Syrup.
My family, i.e. kids, will have nothing to do with store bought syrup.
They absolutely refuse to eat it.
Actually they'd rather put homemade raspberry jam and powdered sugar or peanut butter, instead of syrup, on their pancakes if it really came down to it.
What I do to make maple syrup is also easy--I use Mapleine® Imitation Maple Flavor that you buy in a little blue and white box in the baking section of your grocery store. And just follow the recipe on the box.
Instant Syrup Recipe
Pour 1 c. boiling water over 2 c. sugar.
Add 1/2 tsp. Mapleine® and stir.
Makes 2 1/4 c. syrup.
Makes 7 qts.
12 c. boiling water
24 c. sugar (4 lb. sugar = approx. 8+ c. sugar)
6 tsp. Mapleine®
Get jars, lids and rings HOT in simmering pot of water.
Add HOT (almost boiling) syrup to HOT jars.
Wipe rim and add lid and ring and hand tighten.
Leave jars set out to cool and while they are cooling the lids will seal due to the heat.
Ball® Blue Book says 10 minutes hot water bath for their syrup recipes.
Thick Syrup Recipe
(from the back of the Mapleine® box)
2 Tbs. water
1/4 c. sugar
1 1/2 c. corn syrup
1/2 tsp. Mapleine®
Boil 2 min.
Thickens as it cools.
Makes 1 pint.
There is a recipe in the Ball Blue Book for Maple-Walnut Syrup that I wanted to try too.
I am a nut girl.
Any and all kinds of nuts.
Instead of using their recipe, which includes corn syrup, sugar, and real maple syrup, I just made the above simple maple syrup recipe and added 2 c. chopped walnuts per quart jar. (1/2 c. chopped walnuts per 1/2 pint). Then I did the hot water bath for 10 minutes.
It was delicious. The kids won't try it, but too bad for them. I'll just use it all myself. The only thing is next time I probably won't put in as many nuts as it calls for. I think I'd cut it down to 1 1/2 c. chopped nuts per quart jar.
Both the above recipes are also found in the Ball Complete Book of Home Preserving.