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Country Discussion Topics
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toolman    Posted 01-12-2005 at 15:59:10       [Reply]  [No Email]
how long will maple butter last if it,s in the fridge and maple syrup canned again kept in a fridge, and cream kept frozen , thanks.this stuff is like gold id hate to have it wasted but try to make it last.

Salmoneye    Posted 01-12-2005 at 16:37:25       [Reply]  [No Email]
I hear ya both on the 'not lasting all that long', but I also understand wanting to 'keep' it...

I tell ya...Much like pure honey, maple syrup doesn't really go 'bad'...Unlike honey, if left open at room temp it will get a 'scum' on the top, but what you do is twirl a fork in the scum and discard...You can then either use it that way or bring back to a boil, cool and then use...Reboiling is not necessary as the 'scum' is not toxic and in fact is almost completely removed with the fork...

As for 'butter' aka 'cream', you only have to refrigerate so that it does not separate just as 'old' honey will crystalize and separate...

If anything untoward happens to 'butter' then it is contaminated as it is so super-saturated with sugar (just as honey) it does not readily facilitate bacteria or fungal growth...

Basically the answer to your questions is that unopened 'Maple' will last a long time...Opened, it will last a really long time if refrigerated...

Hope This Helps!

If you need links to 'care and storage', please let me know!

toolman    Posted 01-12-2005 at 16:47:21       [Reply]  [No Email]
AH many many thanks , now i can keep it and use it sparingly until this season, love my toast with a nice spread of the butter. so the stuff in a sealed can (never been opened but kept in the fridge will still be good too , oh goody pancakes in the morin , hmm maybe even tonight.

Heck...    Posted 01-12-2005 at 17:24:48       [Reply]  [No Email]
Last year, I opened a 1-gallon tin (as in the old gallon tin cans with a handle and hammer-knocked in seal) that we literally put up back when I learned how to make sugar in the 70's...It had been in my Grams cellar and then in my root-cellar (maybe a couple years in Moms' garage too)...Due to our 'guesstimating' technique (that I still tend to rely on) it was a tad over saturated with sugar and there were some crystals in the bottom of the can...However, the syrup poured fine without discolouration...It also 'felt' correct on the palate and in the throat...One of my pet peeves about 'mass produced' syrup is that it has the wrong 'texture'...

Don't get me started ;-)

Too late, eh?



DCM    Posted 01-12-2005 at 16:01:18       [Reply]  [No Email]
Howdy Toolman, around here it don't last long at all.Dan

toolman    Posted 01-12-2005 at 16:03:32       [Reply]  [No Email]
where the heck do you get it from there, i get mine from nova scotia but it,s gettin harder and a whole lot more expensive, i try and stretch it out untill next season, i just posted to you below in the gun story also.

DCM    Posted 01-12-2005 at 16:10:58       [Reply]  [No Email]
Neice married a boy from down east,that was my source, I suppose the specialty stores in the big cities may have some.Dan

toolman    Posted 01-12-2005 at 16:12:54       [Reply]  [No Email]
oh yea you can get it sometimes but in very small containers at huge prices and then you have to watch because most times it isn,t pure.

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