Storing Maple Syrup
Late March is when one thinks of making and storing maple syrup. When the hard work and making maple syrup is done one needs to focus on storing it safely. This can involve several steps. Determining what grade of syrup you have adds value to the product. Syrup is graded by color and the lighter of the color the higher the grade. This will help you decide what type of container you will use for storing maple syrup.
Typically syrup is stored in glass jars so the beautiful color can shine through. Canning jars can be found at your local store.
Another popular container is plastic. They can be purchased at Maple syrup suppliers. Make sure you have purchased enough lids for the containers you plan to use.
Metal containers are also a viable option for storing maple syrup.
Hot packing maple syrup - once the sap has been processed and becomes maple syrup, it is ready to filter. Filter syrup while it is hot at 185 to 90°F. This helps the filtering process go fairly quickly. Be sure to remove any sediment and a filter, use white cotton or wool filters that one can purchase from a maple syrup supplier. Contamination of yeast and mold can be prevented when the syrup is packed hot in a sanitized container that is food grade quality. You can sanitize any container by boiling it in water for 10 minutes before you use it. It is also recommended that you invert the container immediately after being filled.
It is important to monitor the temperature of the syrup. If it is below 180°F it must be reheated 280°F or above in order to pack the syrup hot. Do not go over 200°F because that can darken the syrup which then lowers the grade of the syrup. Store your syrup in a cool, dark place for two years until opened. Once it is open it can be stored in a refrigerator for one year.
The entire family can enjoy time spent making syrup just be careful in preserving your syrup so it can be enjoyed on the pancakes by the entire family.