How to store maple syrup
Unless you are baking in large quantities, it seems unlikely that you’ll get through a bottle of maple syrup in a week… or even a month. To make the most of this sweetener, storage is important.
In this article, we will explain where and how to store pure maple syrup, from when you buy the bottle, to when you open it, and options for long-term storage.
Unopened storage
After you buy maple syrup from your local store, or order it online, you may not want to open it straight away.
The best place for an unopened bottle of maple syrup to live is in your pantry or cupboard. Keeping the bottle in a cool, dark and dry place, away from direct sunlight, is the main objective.
Sitting on your shelf in these conditions, a bottle of maple syrup doesn’t have an expiry date. That’s because the high sugar and low water content prohibit mould. However, it is best used within two years for optimal flavour.
You’ll find maple syrup usually comes in glass bottles, and for good reason. Glass prevents darkening over time compared to plastic.
Opened storage
Once the bottle has been opened, your maple syrup should live in your refrigerator.
Place it in the fridge immediately after breaking the seal to prevent airborne mould. Stored here, it should still stay fresh for around one year. You may notice a build-up of harmless sugar crystals at the bottom. To dissolve them, gently warm the syrup in a pan of simmering water, or use the microwave.
Long-term and bulk storage
If there is no space in the fridge, or if you want to prolong its shelf life as much as possible, consider storing maple syrup in the freezer.
You can store excess syrup in glass jars in the freezer. The high sugar content means it will remain liquid, helping to prevent breakage.
If your maple syrup came in a plastic container, it is recommended to transfer it into glass. If you plan to store syrup for more than a few months, transferring it from plastic jugs to glass canning jars can help reduce oxygen exposure. Plastic containers can allow tiny amounts of air to pass through their walls, which may gradually reduce the syrup’s quality.
