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Old 10-31-2011, 08:04 PM   #11
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Once maple syrup has gotten mold - it is to be THROWN OUT. Surface mold is only a 'showing' of the mold that is throughout the syrup (same with bread and jam etc.)

This has been documented in many places - and - yes - it contradicts what your mother or grandmother used to do - skim off the mold -

An Important Message About Jam & Jelly Making - Home Cooking

The only safe visible mold is on dairy products - the jury is still out re meat and the mold that abounds in the ageing process (or if anyone has any fresh (pun) input on this - ?)
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Old 10-31-2011, 08:35 PM   #12
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As s/one who harvests sap and evaps it, I wholeheartedly agree that moldy syrup is not something to try and fix. The cause could be a number of things, including that it wasn't stored in the fridge after being opened. But, the problem could also have been the conditions underwhich the sap was collected and stored before it was evap'd, maybe the heat dropped while evapping dropped and the sap was left unattended for too long, the sugar content was off, or that maybe there was some silver maple sap mixed in--silver maple sap's ratio is 60:1, whereas sugar maple is 40-44:1. I know it is expensive, but better safe than sorry. My father has over evap'd sap and has had crystals form in his syrup, but, no mold or scum on the top.
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Old 10-31-2011, 08:43 PM   #13
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We had a lovely bottle of MS in the fridge. One day, DH freaked and pointed out this huge clump of white mold in the bottle. When I dug it out, it turned out it was a piece of the peel off cover. No mold at all.
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Old 10-31-2011, 09:03 PM   #14
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lol, dawg. he was assuredly protecting you, that's all. it's in our genes.
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