Home Forums Gear Free Classifieds Maple syrup

How long will it keep and how should it be stored?

Once opened it's best stored in fridge, it will last a long time just sitting out on the table after opening. Can also be put in freezer for long term storage.

Just something I picked up off google.
According to the Massachusetts Maple Producers Association, unopened maple syrup will keep indefinitely, but it must be refrigerated once opened. As for mold, the MMPA says, "If any harmless mold should form on the surface, merely bring the syrup to a slight boil, skim the surface, and pour into a clean container and refrigerate." We haven't tried this ourselves, and are reluctant to recommend it unless you know exactly what kind of mold you have and whether it is truly harmless. Do any of our readers have experience with this?

In addition to refrigerating opened maple syrup, the Vermont Maple Sugar Makers' Association recommends storing unopened maple syrup in a cool place. For long term storage, the Association says that maple syrup retains its flavor best when kept in the freezer (it will not freeze solid).

Way to go Danny! That area of NY State produces some of the very best Maple syrup. Spring (Sugar Season) is not far off. How's the snow cover this year?
Best to you.
Jim

PM sent.

Pm sent

We don't want any funds sent until I get back to ya that we have it ready. This was on a first come first serve basis. We have 104 orders but we shouldn't have a problem filling all. Thanks to all that have ordered. We finished tapping yesterday and are now just waiting on this cold spell to pass. Hopefully we can start filling orders next weekend.

Any news yet?

How many taps do you have? We tapped saturday and got 30 gallons of sap out of 30 taps by Sunday morning.

In past we had around 400,this year we have 2200 with 3/16 tubing and at the top of the hill we put in 4 vacuum gauges just to see what we were pulling,ranged from 15-25 inches of natural vacuum. We boiled our first run in the new to evaporator. We drew off 12gal yesterday and our evaporator is full of partially cooked down sap. Takes us about 400 gallons to safely fire up. Our setup is a 3.5'x9' raised flue with a steam away on top with air injection to really get it going. The steam away raised the sap temp up to 188 degrees so it is good and hot for when it goes down to the evaporator. We also have constant hot water coming into a tank from the steamaway. I have a bunch of pictures on my phone but for some reason I cant get them to go to my comptor.We are looking for another run wed,thurs

Tag

Sounds like a nice setup! I am still using a turkey fryer and cinder block arch. That 3/16 sounds like it could be the real deal.

Wrangler13 if ya get a chance read up on the 3/16 for natural vacuum. We went from 5/16 and don't regret it. We have a large slope which it is designed for and it works great. Depending on where you are at in VT and from what I've seen while going there you probably do.

Roses are red
Violets are purple
Sugar is sweet
So is maple syrple

Looking forward to the real deal.

Pancakes or waffles?



P

Soon and we noticed with our new setup that it's even smoother than the past,or it could be that we are on young virgin tree's,or just the year.

pm sent for 2 half gallons

PM sent

I was finally able to get time for doing some pic's
Our lines run down this hill about 700' to the storage tank or to a main line which goes to the tanks.

Our 22'x24' sugar house
The evaporator, the 8" pipe on top is for air injection to the top pan (preheater)the sap coming out of it going to the flue pan is around 188 degrees

In the process of making syrup

Almost ready to draw off another batch. We have an automatic drawoff unit that we set to go off at a certain temp. We use an hydrometer to determine the temp for it to release.




Our bulk tanks for storage before being fed to inside

Pretty neat......looks like a fun thing to do.

It is fun and can get hectic at time's but more rewarding when ya taste what you'd made.