Storing your maple syrup
You’ve probably stocked up on maple syrup or will be soon, and the question we all ask frequently… once the tin is opened, how do I store my maple syrup?
Well, here’s what you should know: it’s better not to store the syrup directly in its original tin. The reason is simple: once you open it, you can’t reseal the container, so maple syrup will quickly come into contact with microorganisms. Plus, over time, water will evaporate (after all, maple syrup is made up of 33% water and 66% sugar — to give you some context, honey has a Brix rating between 45-60% and corn syrup is 25%). So your maple syrup will crystallize right inside the tin, making it unusable!
So it’s best to transfer the syrup to an airtight container and store it in the refrigerator. An unopened tin will keep for a long time — we’re talking years!
A little bit of history: the maple syrup tin first appeared in the 1950s. People gradually switched from maple sugar to maple syrup because the canning process was, and still is, a long-term storage method.
The design on the tins? It was a contest organized by the Ministry of Agriculture at the time to find the graphic that’s still used on many tins today. Why don’t we have our own tins? Let’s just say we don’t have enough maple trees for that, and also that maple syrup tins aren’t our most popular product here! Oh no — wait, we’re talking about the product that every one of our customers raves about, coming up next week!
In closing, enjoy your maple syrup🍁
