[Sca-cooks] Handy Food Expiration Guides

[Dan Schneider]

Not necessarily. I keep my gallon jug out on the counter because it won't fit in the fridge, but I also have a jar that holds a pint or so that I strain into and keep in the fridge. The stuff on the counter does get some mold eventually, while with the strained syrup in the fridge, it doesn't come back. Chrystalisation seems to be more a factor of the jar being nearly empty and then refilled; it seems the more often I refill the jar, the more chrystals I get. Besides, chrystals aren't a problem, just heat the syrup container in a water bath and they melt back into the syrup.

Dan


 --- On Wed, 4/25/12, Tre <trekatz at yahoo.com> wrote:

> Interesting article. I wonder about
> parts of it, though. Some of the things it says to keep in
> the refrigerator (soy sauce, for example) are things I've
> always kept in the pantry. It also says to keep maple syrup
> in the refrigerator after opening, but wouldn't it
> crystallize?
> 
> 
> 
> 
> ________________________________
>  From: Johnna Holloway <johnnae at mac.com>
> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> 
> Sent: Wednesday, April 25, 2012 2:56 PM
> Subject: [Sca-cooks] Handy Food Expiration Guides
>  
> Real Simple has compiled these handy storage guidelines.
> The Ultimate Food-Storage Guide. A handbook with all you
> need to know to keep the stuff in your refrigerator,
> freezer, and pantry in peak condition. By Elizabeth
> Passarella
> 
> http://tinyurl.com/casghw7
> 
> Certainly worth a look.
> 
> Johnnae
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>