Dave Smith wrote:

>The best place for storing maple syrup is
> in the freezer. Standard density maple
> syrup will not freeze solid but will
> become too thick to pour easily. After
> thawing enough to pour, the container
> should be shaken, the required amount
> taken out and the container resealed
> and put back into the freezer.

>After being opened, containers of maple
> syrup should be kept in a refrigerator or
> freezer. If stored at room temperature,
> maple syrup may develop mold.

I've never thought to keep syrup in a freezer, as one would have to
think ahead and have it thaw out, as couldn't pour it over anything on
the spur of the moment certainly.

I rarely ever buy pure maple syrup, as I really can't see anything THAT
great about the flavor, for what they charge. When I do though, I have
always kept it in the refrigerator. I much prefer good ol' Log Cabin
syrup. I was raised on it (sometimes we'd run out and mom made her own)
and to this day I still love it, and when our grandkids come to spend
the night, they ask for it too. I doubt if they've ever had pure maple
syrup. I keep the bottle of Log Cabin syrup in the pantry and use by the
date shown. I use everything up by the date shown, even though I know
there is a margin of safety. I don't want taking a chance of any of us
getting sick from eating "old" food, when we live within minutes of a
big grocery store.

Judy