Ohio State University Extension Fact Sheet
Human Nutrition and Food Management
1787 Neil Avenue, Columbus, Ohio 43210-1295
Selecting, Storing and Serving Ohio Maple Syrup
HYG-5522-93
Barbara H. Drake
One hundred percent maple syrup is made by boiling and concentrating
the sap from maple trees. Maple sap, as it comes from the tree, is a
clear liquid with a slightly sweet taste. The characteristic color
and maple flavor is developed during processing. It takes
approximately 40 gallons of maple sap to make one gallon of finished
maple syrup.
Selection
Maple syrup should never be confused with blended pancake syrups or
toppings. These toppings are usually corn syrup or cane sugar based
and are flavored with 1 to 3 percent maple syrup. Read the label
carefully to make sure you are purchasing what you want. The label
should read MAPLE SYRUP.
Maple syrup is packaged in tin, plastic or glass. Each has advantages
and disadvantages as to maintaining the quality of the syrup in
storage.
- Glass maintains the flavor of the maple syrup indefinitely. It may
darken slightly, especially if the syrup is not kept in the dark.
Glass also allows you to inspect the syrup for cloudiness or sugar
crystals. Glass containers are usually reserved for packaging small
amounts - 1/2 pints, pints and quarts. It is a costly way to
package and is often seen in gift packs.
- Tin maintains syrup quality for 11 to 12 months. Tin cans rust, so
care must be taken as to where the container is stored. A tin
flavor can be picked up if stored for long periods.
- Plastic is a popular packaging material, is light weight and
easy to use. Syrup stored in plastic will usually maintain quality
for three to six months. Plastic breathes, so a color and flavor
change can be the result in long term storage in plastic
containers. However, new plastic containers have been developed to
extend shelf life. The disadvantage to these, so far, is that the
cost is more than the regular plastic jugs.
The label on every container of maple syrup should specify the name
of the producer, the volume of the syrup in the container, and
whether the syrup is a blend or pure maple syrup.
Maple syrup is packaged in a variety of sizes. Select the size
container which best fits your needs.
- Smaller containers, 1/2 pint, pint and quarts, are often purchased
by first time maple buyers, as gifts, or for the single person who
enjoys an occasional maple treat.
- Larger containers, 1/2 gallon and gallon, are for larger gifts or
for the family sold on the wonderful pure maple flavor and high
quality of the product. People who purchase maple syrup in larger
containers often have a favorite "producer" or roadside market from
whom they annually purchase.
The important thing to remember when selecting the container is to
purchase the size which can be conveniently used within a year.
Quality problems can develop after that time, especially if the syrup
is not stored under suitable conditions. Plus, it is fun to purchase
new syrup each year, visit with your favorite producer and discuss
the year's "crop"!
The maple syrup you purchase may be voluntarily graded. Most
producers or retailers will use the U.S. Department of Agriculture
grades for table syrup. They are Grade A Light Amber, Grade A Medium
Amber and Grade A Dark Amber. Color is the principle grade
determining factor for syrup which meets the other requirements of
density, lack of "off flavor" or cloudiness. When these factors are
met, there is no difference in "quality" between grades of table
syrup. There are definite flavor differences for each grade, but try
all three grades to see which one you like best. All are good and are
enjoyed by consumers based on personal preference.
- GRADE A LIGHT AMBER is a light golden syrup, with a delicate flavor
and smooth texture. The USDA describes it as having a "smoky"
taste.
- GRADE A MEDIUM AMBER has the characteristic "maple" flavor.
Consumers describe it as "a medium bodied golden syrup with a
lingering maple flavor."
- GRADE A DARK AMBER is a robust maple syrup. Of course, as
the name implies, it is the darkest of the grades.
Storage and Preparation
The three main enemies of maple syrup are air, time and temperature.
Therefore, the following storage practices are recommended:
- Immediately store your maple syrup after purchase in the
refrigerator even if the container has not been opened. If this is
not possible, consider freezing the syrup.*
- Maple syrup packaged in tin or glass can be stored for up to one
year in the refrigerator in its original container. However, some
people who buy in large quantities often repackage and freeze the
syrup and take it out of the freezer when needed.*
- Because plastic "breaths," repackage syrup originally packed
in plastic if you plan to store it for more than three months.*
* The best way to repackage maple syrup to maintain its quality is to
pour the syrup into clean 1/2 pint, pint or quart glass freezer jars
to one inch from the top and freeze. Heating and "re-canning" the
syrup can cause it to darken and change flavor.
Serving
- Use Grade A Light and Medium Amber syrups for pancakes, waffles,
french toast or on ice cream.
- Use Grade A Dark Amber syrup in cooking and baking. Its more robust
flavor will come through in recipes. Some people also like this
grade for pancakes, waffles, etc.
- Use maple syrup for a glaze for ham, chicken or pork.
- Fill the centers of pared and cored Ohio apples with maple syrup
and bake.
- Maple syrup is a delicious sweetener in baked beans, rice pudding,
squash or carrots.
- Children love "maple snow." Cook maple syrup to the hard ball stage
(238 degrees F, using candy thermometer) and pour over finely crushed ice.
- Maple can be substituted for granular sugar in almost any baked
product with the following modifications to the recipe:
- Use 1-1/2 cup of syrup for each 1 cup of granulated sugar.
- Decrease the liquid in a recipe by one-half.
- Add 1/4 teaspoon soda for each cup of maple syrup used in
substitution.
- Decrease oven temperature by 25 degrees F.
Maple Flavored Sweet Potatoes
- 6 medium sweet potatoes or yams
- 1/2 cup Ohio maple syrup
- 1 Tbls. melted butter or margarine
- 1/4 tsp. cinnamon
- 1/2 cup Ohio apple cider
- 1/4 cup slivered almonds
Cook potatoes until nearly tender; peel and slice into a 10 x 6 x
1-1/2 inch baking dish. Heat the maple syrup, margarine, cinnamon and
cider until just warm (do not boil). Pour over potatoes, sprinkle
with almonds.
Bake in 350 degrees F oven for 45 minutes, basting occasionally.
Makes 6 servings.
For more information on maple syrup, contact your county office of
Ohio State University Extension.
Partially based on research conducted by Barbara Drake and Randy
James, County Extension Agent Agriculture and CNRD
All educational programs conducted by Ohio State University Extension
are available to clientele on a nondiscriminatory basis without regard
to race, color, creed, religion, sexual orientation, national origin,
gender, age, disability or Vietnam-era veteran status.
Keith L. Smith, Associate Vice President for Ag. Adm. and
Director, OSU Extension.
TDD No. 800-589-8292 (Ohio only) or 614-292-1868
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