You have a bottle of maple syrup in your kitchen … But is this product still good? Zoom on the conservation of this food.
Exit sugar! More and more of us enhance the taste of our desserts with maple syrup. More natural, more tasty and much more versatile, this food from Canada is gradually essential as a must of our kitchens.
Whether to coat pancakes, sweeten a yogurt or sublimate a marinade, maple syrup has already conquered many gourmets. But he has a expiration date ? Well, the answer is yes. Unlike honey, maple syrup can easily deteriorate If it is not stored properly.
How does maple syrup keep?
The secret of maple syrup is essentially based on a factor: the absence of preservatives. Unlike pancake syrups, often full of corn syrup and additives, pure maple syrup contains only one ingredient: itself. So this is why this food can completely expire.
What you need is to keep it to avoid any inconvenience and any risk for your health. Once open, maple syrup must absolutely be refrigerated. This prevents the development of molds and bacteria. The container is also important.
In a hermetic glass jar, It can be kept up to a year in the refrigerator. On the other hand, a plastic container limits its lifespan to three months maximum. If your syrup is sold in plastic, don’t panic! Simply transfer it to a Very closed glass jartype jam or Mason jar.
These signs to know to find out if your maple syrup is still consumable
Before generously pouring your syrup on hot pancakes, take the reflex to check three essential elements: its appearance, smell and flavor. Mold, when present, can manifest itself in the form of a slight light or greenish brown down on the surface.
It is sometimes discreet and can go unnoticed, hence the interest ofbriefly observe the content before each use. The smell, on the other hand, is a good indicator. A maple syrup which is no longer good generally gives off an unpleasant, sour or moldy fragrance.
If the smell seems suspect, it is better not to take any risk. Taste can also betray an alteration. If your syrup has plus this characteristic sweet and wooded flavorit is undoubtedly time to part with it.
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After training as a journalist at ESJ Paris and several experiences in female press, I chose to combine my two passions: writing, cooking and more precisely …
