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RE: MAPLE SYRUP TIME
Thanks for the up-vote and reply. Last year I bottled just over three gallons which at the average rate of 50 to 1 that converts to 150 gallons of sap. With 4 children and 6 grandchildren the syrup is a treat that we like to give them when they visit the farm. We don.t sell any. I also barter with the egg lady.
The shelf life is over a year a we still lave 6, 9 oz bottles left from last year. It tastes as good as the day it was made. The key to preserving the maple syrup is to get the syrup in the bottles as soon as it has been filtered for the last time. The temperature when bottling should be around 200 degrees.
Thanks again for showing interest.
Always humbled!
Always appreciated.
Hey, @thebigsweed.
It's cool just to think there's enough sap coming out of those trees to wind up with enough syrup to do anything with. :)
Okay, so there is some bartering going on. That's good. And there's some left over from the year prior, which is good, too. Meeting your needs on a regular basis.
I'd probably eat pancakes, waffles or french toast every morning if I could get away with it.
So, as far as storage goes, is it pretty much like the store bought kind where they don't need to be refrigerated until opening? Do they need to be kept in a place that is cool and dry, or some combination thereof?
Extra syrup is kept in a cool dark place. @glenalbrethsen