100% pure organic Vermont maple syrup with nothing added or removed.
This 100% pure organic Vermont maple syrup is coming to us straight from the growers, Lee and Megan.
Maple Syrup Grades
Dark amber maple syrup has a more robust maple flavor than the two lighter grades, so it works well for baking because it imparts a heartier maple flavor to the finished product. People who enjoy a more enthusiastic mapl-y flavor may opt for this one as a breakfast topping.
*There is no grade B syrup available this year.
Storing Maple Syrup
Unlike artificial syrup, pure maple syrup should be refrigerated. Although many sources say you don’t need to refrigerate it, pure maple syrup can develop mold at room temperature, so it really is important to keep it cold. You can also freeze or can maple syrup to save space in the fridge.
Frozen maple syrup doesn’t actually solidify, it just gets real thick, so you can almost take the jug from freezer to pancakes without thawing. Freeze your maple syrup right in the jug or pour it into glass jars or tupperware-type containers. Frozen maple syrup will keep indefinitely.
Freezing maple syrup is the best way to preserve its mapl-y flavor.
Canning Maple Syrup
To can it, heat the syrup
to 180° and fill hot sterilized jars, leaving no air space and seal. This method is especially helpful if large containers of maple syrup are not used immediately after opening. If a sugary crust forms on the surface of maple syrup, heat the syrup to dissolve the sugar, and thus remove the crust.