As a kid in New England, we once made a batch of homemade maple syrup, and as a result, had to strip all the wallpaper off our kitchen walls because we couldn't get the sticky steam residue off! So, having lived and learned, I use the range hood while making this and it's all fine! I boil it hard for about 5 minutes at the beginning and it seems a lot of the impurities rise to the surface as a foamy scum, then just skim it off with a fine small wire sieve. I haven't tried the coffee filter trick at the end, but since I remove the scum at the beginning, I haven't thought it worth the bother. I use the chopstick test to see when it has reduced enough--since honey can vary a lot in consistency, I look for something the viscosity of maple syrup, which the 1/8 mark on the chopstick seems to provide.

Unless you are making a very large batch, it probably isn't worth it to can it--especially with the dearth of canning lids these days! (Canning supplies are the new toilet paper...) It will likely keep in the fridge for a year, although I haven't tested that because I use it up faster than that--in addition to the great suggestions here, try a 50-50 mix of boiled cider with Dijon mustard as a glaze for pork tenderloin or on a spiral sliced ham. We probably use it most over yogurt--but top it, don't blend it in or your yogurt will weep out its whey!

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