Had mine on some french toast last night. Was in such a hurry to eat forgot pics. Thanks Shawn Auntie and Mrs will be sitting in the cupboard for quite some time. Found me a new favorite.
So, what was each person's final tally? And, I have a question. Sort of a long story. In 2008 my son in law was dx with stomach cancer. Surgery followed by a year of radiation and chemo. He lives in HI, and the gastroenterologist told my daughter "Your husband has stomach cancer, and it isn't a big tumor and he can't stay here, he'll die. Take him to a good hospital. " So they and their two little boys came to NY (Columbia Presbyterian) and stayed with me for a year...The following summer, when recuperating at the lake for a month before flying home, my daughter, who was pretty much beside herself with worry, decided to clean my 32 x 46 basement. Given her state of mind, I stayed out of it. Fast forward 6 years, and I am still finding things. Last Autumn I got out my burlap to wrap my holly, and decided to check the cardboard box below it. Mind you, this is all in the area where the gardening items are. Three 4 liter containers of Maple syrup! I brought them up into the house then. Have been worrying about the syrup off and on all winter. Finished the last I had open the other day, and decided I better open one of the containers and see if the syrup was still any good. Just finished decanting it. Very black right around the opening, which I carefully cleaned before decanting. The syrup is as clear as a bell, dark amber, my very favorite, thick and delicious. I'd forgotten how good Sheffield's syrup is. Much better than the Maple sugar I buy in Watertown. This syrup was bought many, many year ago, when my children were little. I haven't been to Sheffield's in at least 20 years. I froze three quarts. The rest is in mason jars in the fridge. My question is: Do I leave the other two 4-liter containers as is? If so, do I put them back in the basement for the summer? (I think so) Or, do I open them and freeze the syrup in mason jars? Or, do I freeze the syrup unopened in the cans? Or, do I open the cans, clean the inside of the cap area, close and freeze? Or something else? Expert advice is needed, please. Thanks for taking the time to read the request.
I ended up making around 4 gallons. I've given about a gallon away to family and friends so far. Half of it was light amber, and half dark, and I do prefer the dark. The light amber is very sweet, so much that I think you don't pick up the other flavors as much as you get in the dark. In regards to storage, here's a good article: http://www.thekitchn.com/maple-syrup-does-it-ever-spoil-102784
If it were me, I would save the good part that remains. That means opening each container and deciding if it was salvageable, then doing what you need to do to preserve it. If you can get it clear outside the container and get it to 180ºF, you could "can" it in sterile jars and it should do fine without freezing it for several years.
Thanks. I read that, then read the Cornell info, and have subscribed to the Cornell fungi news. Glad to find that site. Will be sending them many photos of mushrooms for help in identification.
