From a food safety standpoint, not much happens to syrup except some mold growth. If there is no mold and it smells like maple syrup, it is probably just fine to use. The age on it might mean that the flavor has deteriorated some and/or it may have darkened. The syrup's quality will depend on conditions where it was stored and the type of bottle used. For future purchases, see Related Links.
The article explains that glass is the best long term storage container. Metal can rust and plastic breaths. It suggests that maple syrup be refrigerated, even if unopened and that larger containers be repackaged into smaller containers and frozen.
I think over the years it would degrade.
so you can hold it
Yes you can IF you sterilize the bottle first before transferring anything into it.
Raw maple syrup - such as you would buy at a country stand where they make it on the property - should be refrigerated, yes. Store bought maple syrup does not need to be refrigerated, in fact one well-known brand states on the label: "Refrigeration not necessary". Unless you use your syrup within two or three weeks after opening, it helps to refrigerate it. I've had open syrup develop a type of mold after a few weeks even though it was labeled not to require refrigeration.
Expired maple syrup can hurt you if there is mold growing on the bottom of it. But if you scrape off the mold then the chances of you getting sick are very slim. If it were me I wouldn't take a chance. I say this because one of my friends got appendicitis after eating old maple syrup. He got this because the crystal sugar in it gets stuck in your appendix and can cause major pain. So before you eat old maple syrup, please be safe and don't Kill yourself.
6 months is good. 12 months is better.
1 euro 50 cent
Maple trees typically bloom in the spring, usually around the months of March to May, depending on the specific species and location.
4 years-no joke
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No processed food is kosher for Passover unless its label has a symbol of reliable Rabbinic supervision.
It depends on the food. Potentially hazardous food (eggs, milk, meat, chicken, fish, etc.) should not be unrefrigerated for more than 2 hours, but less time is better. Butter and margarine and many condiments will be OK for a longer period of time. When in doubt, throw it out.