This 100% pure organic Vermont maple syrup is being harvested and produced right now and will be coming to us straight from the growers.
This is the only time this year that we'll offer maple products direct from the farm. (Although maple syrup may be available later in the year, it won't be such a good price, and it won't be coming directly from the grower.)
Maple Syrup Grades
Amber syrup is darker than the Golden and it has a more full maple flavor than that of Golden syrup. Most people would consider Amber to be more of an all purpose syrup, good for both baking and pancakes, which is probably why this grade is our grower's most popular grade.
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.