On 23/09/2011 5:41 PM, Judy Haffner wrote:
>
>> After being opened, containers of maple
>> syrup should be kept in a refrigerator or
>> freezer. If stored at room temperature,
>> maple syrup may develop mold.
>
> I've never thought to keep syrup in a freezer, as one would have to
> think ahead and have it thaw out, as couldn't pour it over anything on
> the spur of the moment certainly.

It depends on how large a container it is in and how cold the freezer
is. There is a lot of sugar in maple syrup so the freeing point is
about 7 F. It doesn`t have to warm up much to thaw.





> I rarely ever buy pure maple syrup, as I really can't see anything THAT
> great about the flavor, for what they charge.

I beg to differ. I was raised on Old Thyme, in the days when it was part
real maple syrup and the rest was some other syrup. My wife is a maple
syrup purist. I got hooked on the real McCoy. I can no longer tolerate
artificial maple syrup.





> always kept it in the refrigerator. I much prefer good ol' Log Cabin
> syrup. I was raised on it (sometimes we'd run out and mom made her own)
> and to this day I still love it, and when our grandkids come to spend
> the night, they ask for it too. I doubt if they've ever had pure maple
> syrup. I keep the bottle of Log Cabin syrup in the pantry and use by the
> date shown. I use everything up by the date shown, even though I know
> there is a margin of safety. I don't want taking a chance of any of us
> getting sick from eating "old" food, when we live within minutes of a
> big grocery store.


Having once had a dose of food poisoning I can understand that. I don`t
ever want to get sick like that again. I can handle a slight case of the
trots or vomiting, but I don`t ever again want to spend 5 hours of
puking and retching.... 5 hours.... solid.... constant. It was horrible.