[Sca-cooks] Handy Food Expiration Guides

Audrey Bergeron-Morin audreybmorin at gmail.com
Wed Apr 25 10:40:34 PDT 2012

> I always keep maple syrup in the fridge. It doesn't crystallize unless it
> gets shoved to the back and left for years.
> I keep all the opened sauces in the fridge too.
> Johnnae

Maple syrup is usually kept in the fridge here too. It crystallizes around
the rim (probably because that's where it has a chance to dry
up/evaporate), but not in the bottle itself.

I think the general safety guidelines about keeping maple syrup in the
fridge have to do about the remote chance of botulism developing. Most
sites say the same thing about corn syrup, and we've always kept *that* in
the pantry! Mind you, we keep the (pasteurized) honey in the pantry too...

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