How to store maple syrup

A bottle or jar of maple syrup can be stored for several years if it is still sealed. This preservation does not require a particular temperature. However, it is advisable to keep the maple syrup cold once its container is opened. Indeed, this will prevent the formation of crystals at the bottom of the jar that could change the taste. Exposure to ambient air also promotes the development of mold.

the Maple syrup is produced in Canada but before that it was made by Native Americans. They discovered by chance that maple sap is sweet. They then learned how to extract sugar and make syrup using the evaporation method. Quebecers took over in the 18th century with the appearance of sugar shacks. Today, maple syrup is a delicacy to absolutely taste during a trip to Quebec.

The concoction of maple syrup requires freezing at night and thawing during the day and it lasts for a short period of the year. Artisans use blowtorches to extract the sap from the maple tree. It will then be boiled to evaporate the water and retain the sugar. Different types of products are obtained depending on the temperature setting. Maple syrup is obtained with a temperature of 104° C.

The sugar shacks still preserve this method of recovering sap by blowtorch in Quebec. But with the evolution and a strong increase in demand, production companies are opting for a more advanced and efficient method. You should know that 40 liters of maple sap corresponds to only 1 liter of syrup.

This natural sweetener contains a high concentration of polyphenol which differentiates it from others. These are considered powerful antioxidants that can fight pathologies such as cancer. They also contribute to heart function.

According to studies conducted by two independent laboratories, the antioxidant properties of maple syrup are comparable to those of a banana, broccoli or a tomato. In addition, one serving of this syrup compensates 10 to 38 % a person's daily needs.

Maple syrup does not contain any additives or colorings. It is rich in carbohydrates and has a particular taste. It is also a real source of energy and it is a good substitute for sugar at the table. Among the characteristics of maple syrup is also its ability to control blood sugar levels in the body.

The nutritional values and caloric intake of this syrup are recorded as follows. For a quantity of 100 g, you consume 260 calories, 0.06 g of fat, 0.04 g of protein, 0.0 g of dietary fiber and 67.1 g of carbohydrates.

There are 4 classes of maple syrup according to its authenticity, color and taste. We currently find the elixir with a golden color and delicate taste, the amber one with a rich flavor, the dark syrup with a robust taste and the one with a pronounced taste. This classification results from the quality of the maple according to each season. In other words, the concentration rate of the sap defines the taste and color of the syrup obtained.

There are two categories of maple syrup. Those sold on the market are all category A and meet several criteria. First, they are unfermented. Second, they possess a uniform color. The third requirement is for flavors which must match the colors of each syrup produced. Grade A maple syrups are also crystal clear and free of cloudiness, sediment, unpleasant tastes and odors. Finally, they must come at 100% maple sap.

Like all other products, maple syrup does not escape imitation. The best thing to do is to rely on the label and the color of the product. Clear maple syrup is synonymous with quality in Quebec as in other countries. In addition, if the label displays the category, the Quebec origin of the product and the coordinates of its producer followed by a federal number, you have nothing to fear because you have in hand a real product from the beautiful region.

You must also take into account the percentage of sugar used during its preparation. You will also find this information by checking the label. The sugar level defines the shelf life of the product. The ideal sucrose content is around 66 %. Beyond this rate, the sugar in the syrup crystallizes quickly in the container and you will not be able to store it for a long time.

Maple syrup can be stored for several years unless you find the ideal method to produce it. It is generally advisable to place it in a dry and cool place to prevent mold from forming. The mold appears on the surface and spares the rest in the container. Don't take the risk because toxins harmful to health but invisible to the naked eye could have developed and contaminated the remaining syrup.

Many crudivores like to keep their syrups in the spring and indeed, it is quite doable! A well-sealed box can hold up to about 3 years before being opened. It should be stored at room temperature. Once the jar is opened, the maple syrup can last between 3 to 6 months. The crystallization process has started and therefore, it is advisable to pour the syrup into a food box or other airtight containers to delay the crystallization of the sugar.

If you plan to consume maple syrup in the short term, put it directly in the fridge after opening. However, for storage beyond 3 months, you must change the container because glass exposed to cold accelerates crystallization and does not protect the syrup. Normally it does not freeze even after days in the fridge. But if so, it is recommended to let it thaw naturally before consumption. Reheating the syrup can indeed change its taste.