Does Maple Syrup Go Bad?
Maple syrup doesn’t have the potential to go bad if it is not stored properly. This might result in it upsetting your health or some minor inconveniences if you consume a spoiled maple syrup. You should store it in a cool, dry, and dark place like a pantry so that it doesn’t go bad.
If you are unsure of your position on that bottle of already-opened pancake sauce, but cannot bear the thought of throwing it away based on gut feelings, we do not blame you; high-quality maple syrup is, after all, quite the expensive commodity in terms of groceries. The best thing you can do is to sample some maple syrup: You will immediately know whether or not you want to use that cup of maple syrup you have been saving in your basement for 5 years, or you would rather just throw it away. One thing people do agree on is that maple syrup does not spoil or get worse if stored correctly, so as long as you are not going to store it with its lid off, it is going to be edible a year from now, and maybe a couple years.
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For a bottle of maple syrup that has been opened and used, it will keep fine for a year to several years, as long as it is kept refrigerated consistently. If stored in a sealed glass bottle, maple syrup should be good for about four years, maybe more; if stored in a plastic container, for up to two years; and if stored in a jar or can, only about six months. An unopened bottle of maple syrup can also be stored at room temperature indefinitely, provided that you are careful to keep it in a cool, dry place, out of direct sunlight, with the lid closed tight, and that the package is not damaged. In the event that you do not have an open lid, you can keep maple syrup in a cooler for added protection, since cold temperatures will keep mold from growing inside the syrup bottles.
Always seal containers/jars tighter when they are not being used, to ensure that no contaminants can enter your syrup. Your authors also suggest that you put the remaining syrup into some kind of mason jar, a one you have cleaned and disinfected beforehand (boiling it in water works well, just remember the lid!). Simply fill the jar with the syrup, which should be at a temperature of between 180-200F, place on a cover, and let it sit upside down for one minute to eliminate any bacteria on the lid. Once the syrup is opened, you are encouraged to store it in the refrigerator, since there are no preservatives.
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Often left in holding tanks prior to bottling, it is then strained out and re-heated at least to 180deg, the temperature which disinfects containers when poured in. According to Arnold Koombs, from Bascom Maple Farms, syrup hits 219degF (sugar increases water boiling temperature) and heat sanitizes it even more. To achieve 66.7 percent sugar, your syrup needs to be boiling at 7.5degF higher than the temperature of the boiling water.
| Maple syrup | Shelf life |
| Sealed glass bottle in refrigerator | 4 years |
| Unopened | 1 year |
| Opened at room temperature | 2-4 days |
If boiling water is 212.5degF, your syrup would properly scale up if it boils at 212.5+7.5=220degF. Re-heating your syrup to 180degF will kill all the molds or bacteria in your syrup, making it safe to eat. If you are worried about mold, you can heat the syrup again to kill any mold or bacteria that may remain in your syrup.
When you see any mold on the surface of your syrup, you can just skim off the top surface and re-boil your syrup. If noticed at the right time, skim or remove mold, add a few drops of water, heat maple syrup back up to a gentle simmer, then rebottle. If the syrup is too thick, or left exposed to the air for a long time, crystals form. If your syrup is crystallizing, this is because extra water might have evaporated, condensing the sugars to such a degree that more is left to dissolve.
When a syrup is cooked, its sugar is concentrated, and the water content is basically inaccessible to microbes. The sugars are much concentrated compared to other maple products, making it far easier to store for longer periods. The sap of maple trees is processed slightly for the syrup, but there are no added preservatives or corn syrup. Then the sugar makers (as they are called) boil the watery sap of maple trees until it thickens to syrup that we can lick off of our fingers.
Run warm water on the top of it for a couple of seconds, which should help make it easier to pop off the top. Maple Syrup Vanilla and Maple Syrup Cinnamon should be stored just like Pure Maple Syrup. Store it in a refrigerator to extend its shelf life. Once opened, store syrup containers in a freezer or refrigerator, consumed within one year from opening. If you suspect that you are going to hold on to your maple syrup for longer than six months, you are better off keeping it in the freezer–yes, this is really something you can do–where it will be safe for the rest of eternity.
The short answer is that, technically speaking, no, maple syrup does not expire, and you can store a non-opened container of the stuff on your shelves indefinitely. As is obvious from the last section, the simple answer is that, yes, you should definitely refrigerate your syrup, especially once it is opened. No matter where you get syrup, as long as it is not packaged warm (above 180degF) but not hot (your authors recommend below 195degF) and in a clean container, none of the best practices recommended here will keep your syrup from spoiling. If you are concerned at all, please see the following sections about checking and adjusting your syrups sugar content.
If you keep your maple syrup container in your pantry and do not regularly inspect it, open maple syrup can spoil quickly due to moisture, high temperatures, and mould growth. One of the differences between honey and syrup is that syrup may get moldy once you open the container, which exposes the syrup to air. Since table sugar syrup is not made with the pure, natural syrup coming straight out of trees, you do not have to refrigerate it after you have opened it.
Can maple syrup mold make you sick?
The mold that develops in maple syrup is non-toxic, which is excellent news. That implies you don’t have to throw out a pricy bottle of the product if you splurged on it and it turned moldy. Instead, clean the maple syrup of any mold and then heat it until it is boiling.
Should maple syrup be refrigerated after opening?
YES. When the jar is opened, maple syrup needs to be chilled. If the product is not refrigerated, mold could grow once it comes into touch with air. Additionally, chilling helps to lessen evaporation, which is typically followed by the substance crystallizing.
Does maple syrup really expire?
All maple syrup can be kept in the cupboard for about a year before being consumed. Genuine maple syrup should be refrigerated after being opened and has a shelf life of roughly a year. Imitation maple syrup containers can be kept in the pantry for about a year once they are opened.