Maple Syrup Storage Instructions
Freezing is the best option for long term storage. If you purchase a large amount of maple syrup (that’s a good thing) you can pour some in a smaller container to keep in the fridge and freeze the rest. One of the really neat things about maple syrup is it really doesn’t expand when you freeze it, consequently you can freeze maple syrup with out worry in glass bottles. When you need more take your bottle out of the freezer let it stand at room temperature until it pours easily. Take what you need and re-freeze the bottle.
If you are keeping maple syrup in the refrigerator remember when you open the bottle, moist air will enter the bottle. The moisture in the air will condense and fall on top of the maple syrup causing a thin layer of diluted syrup. The spores in the air can start a mould on this layer. Again no worries.
First to prevent this from occurring when you recap your bottle always tip your bottle upside down to insure any moisture that might have entered is thoroughly mixed with the syrup this will prevent the mould from ever starting. If by chance you discover you have mould on top of your syrup don’t throw it out!!, simply strain the syrup through a filter like a piece of cheese cloth or a coffee filter. Reheat the syrup in a sauce pan on the stove (as soon as it hits the boil stop) and rebottle it in a clean bottle.
To use maple syrup as a substitute for sugar (which is an awesome idea)
The basic rule of thumb is ¾ units maple syrup to 1 unit of sugar
1 cup of sugar = ¾ cup of maple syrup
½ cup of sugar = 6 tablespoons of maple syrup
¼ cup of sugar = 3 tablespoons of maple syrup
And so on and so on … you get the picture-:)
We now have Pure Maple Sugar for sale a 1 for 1 substitute
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