Hi EFers,

I'd hazard a guess that quite a few of you know and love maple syrup

If you are a maple syrup user, have you ever bought the bio syrup from Migros and can you tell me how long you were able to keep it fresh in the refrigerator? The tag only says "rasch konsumieren", unfortunately the lady in the shop couldn't help me and I'd like to know if "rasch" means 3 days, 1 week, 1 month or whatnot. I've used other maple syrup (canadian) up in three weeks without it going off. How long did it take you to empty your bottles?

Thanks for your help! And if you have any yummy recipes which contain maple syrup, feel free to post them

so far as i know, maple syrup doesn't really go off, esp. if it's refrigerated. i usually bring back a large bottle from home and use it for months. haven't yet tried the one from migros, but it's imported from canada, so i figure same rules should apply...

I keep it in the fridge until the bottle is empty.

I get (or have people bring me) gallon jugs, and then put it into one liter bottles.

Keeps for years.

If it gets moldy (this will only happen with a mostly empty bottle), remove the mold, boil, and re-bottle (learned this from a syrup producer in VT)

Tom

Nothing to add, my fellow maple sirup lovers are right. I keep it for until there is no more.

Like others have said, a long time to eternity.

That being said, I did have one bottle go bad on me once here. It kind of got fizzy and opaque, definitely it went bad, but it was rare.

One other thing - I love the ingredients list printed on the label. It's one of the few packaged products that lists just one.

Very interesting and well-written article on mold'n'maple syrup here - but I'm still glad that I finished eating my pancakes before reading it
Gallon jugs of maple syrup - do you get them from Canada?

I finished a bottle making something maple syrupy before Christmas. I brought that bottle back from US in 2004? It moved house with us a few times and even out of fridge grew no mold. In fridge, as others say, it lasts until there is no more

I have another unopened bottle also vintage, just waiting for the right moment to crack the seal.

Is there anyone else out there who likes maple syrup candy? It is condensed syrup, usually shaped like maple leaves and tastes sooooo sweet in that one-ingredient way

I use Canadian Maple Syrup and have never stored it in the fridge. I usually have bottles for a couple of months and have never had any problems with it

No, VT.

Tom

Second VT, although first choice for maple syrup pilgrimage would be ME

Should be able to last for a LONG time. If you get mould on the top, just boil it up and skim it off!

My in-laws make the stuff and that's what they do at home!

Do they skim before boiling (i.e. boil the mold with the syrup) or skim the mold before boiling (like Tom says above)?

Thanks!

Edited for typo.

Refrigerated, it never goes off... at least as far as I've experienced. If not, it can go mouldy, but then skim and boil, like Tom says.

I get mine in tins by preference (though they are getting rarer), then large jugs. Preferably, single producer Nova Scotian, though I'll do Quebecois if I must. The whole "bio maple syrup" thing is pretty amusing, IMO- since in Canada the trees are (almost) never treated with pesticides, and it's just a marketing ploy.

A marketing ploy it might be - but if Orchard Farms is 12.something per 250ml, the one in Coop is 6.95 per 250ml and the one in Migros is 6.30 per 250ml, with all of them being Canadian, I sure know which syrup to choose when regularly preparing foods which require maple syrup, even if Coop and Migros are marketed as bio.

Fair enough- export quality is never the best, anyway. We keep the good stuff for ourselves.

I get mine suitcase imported, in the vicinity of ~6 CDN/500 ml from the sugar shack (single producer, choice of lightness), or ~10 CDN/l at the superstore (no named producer, medium only).

Not to say that the Migros bio stuff is bad.. I just like the fact that some savvy producer back home worked out how to swing a little edge on the export market. (although now I see that organic maple syrup is catching on at home... which makes me sad, because I'd much rather see the small sugarshacks getting the business. After all, you know who sprays if they're within 10km of your home)

If ordering in bulk, having someone bring you the syrup, etc...try the grade B(US) or No.3 (Canada)....it's the less refined stuff, with much more flavor and a much lower price tag... the more opaque it is, the better, imho*...

*I used to teach children at an environmental education center in Pennsylvania, spending hours in a steamy sugar shack, boiling down fresh maple syrup...yum

I would strongly suggest that after opening the tin (if not used in a very short period of time) that you transfer the remaining syrup into a glass container. The tins are coated on the inside (probably with BPA). It is best to avoid any leaching potential and long-term buildup of anything that you don't really want in your body.

And yes, you should really refrigerate the syrup after opening.

Costco (Canada) sells a 1L plastic bottle of their brand that is a great buy. Can't remember the price.