How to can maple syrup
By
Dr Rafael Frascino Cassaro (PhD)
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Rafael Frascino Cassaro PhD is a Chemist with expertise in Food Technology, extraction of essential oils from food sources, organocatalysis, extraction by supercritical CO2 and organic chemistry. He writes and reviews content on these topics.
Dr Rafael Frascino Cassaro’s Highlights:
- PIPE-FAPESP Project Coordinator for the company Bioativos Naturais Ltda involving the extraction of essential oils from food sources, with supercritical CO2.
- PhD in Chemistry with research in supercritical fluid reactivity.
- Bachelor of Environmental Chemistry at University of São Paulo State (UNESP)/Brazil
Professional Experience:
Dr Rafael Frascino Cassaro’s Experience:
Dr Rafael coordinated a PIPE-FAPESP Project (Company Research and Innovation Project) for the company Bioativos Naturais Ltda, involving the extraction of essential oils with supercritical CO2 from food sources such as turmeric, ginger, hops, orange bagasse, pepper rose, cupuaçu pie, among others.
Dr Rafael has worked on a project, involving studies of the influence of pre-treatment on the recovery of crude food extracts by extraction with supercritical CO2 (Supercritical Fluid Extraction or SFE) and with pressurized liquids (ethanol and water) for food sources, aimed at obtaining oleoresins; determination of global yield and chemical composition of crude extracts. As a postdoctoral fellow for the Food Engineering department at the University of Campinas/Brazil
Dr Rafael Frascino Cassaro has worked as a substitute Professor at the University of São Paulo State (UNESP) on General Chemistry and Thermodynamics II disciplines for the Food Engineering course.
Education:
- 2009 Bachelor in Environmental Chemistry at the State University of São Paulo, Brazil
- 2015 PhD in Chemistry with research in supercritical fluid reactivity University of São Paulo, Brazil
- 2017 Post Doctoral in Food Engineering Research: Influence of Biomass Pre-Treatment on Supercritical CO2 Extraction: Preservation of High Added Value Assets and Reduction of Process Costs at the State University of Campinas, Brazil
The main publications of Dr Rafael Frascino Cassaro are:
RC Bazito, RF CASSARO, LC OLIVEIRA, RA Gariani, CAO Nascimento. (2013). Proline derivatives as organocatalysts for the aldol reaction in conventional and non-conventional reaction media. Green Processing and Synthesis 2, 43-50
TS Bastos, SB Rodriguez Reartes, MS Zabaloy, RF Cassaro, RC Bazito. (2019).Phase Behavior for the System Carbon Dioxide plus p-Nitrobenzaldehyde: Experimental and Modeling JOURNAL OF CHEMICAL AND ENGINEERING DATA 64 (5), 2116-2125
GH Sakae, LM Takata, AS Paulino, RC Bazito, RF Cassaro, C Princival, .(2013). A high enantioselective Proline-based helical polymer catalyst for aldol type reaction. Blucher Chemistry Proceedings 1 (2), 214-214
You can view some of Dr Rafael’s work below and links to his professional profile.
Research Gate: https://www.researchgate.net/profile/Rafael-Cassaro-2
Fapesp: https://bv.fapesp.br/pt/pesquisador/680718/rafael-frascino-cassaro/
Google Scholar: https://scholar.google.com/citations?user=ToO7HIcAAAAJ&hl=en
Linkedin: https://www.linkedin.com/in/rafael-frascino-cassaro-4a156a37/?originalSubdomain=br
ORCID: https://orcid.org/0000-0002-3729-2858
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief guide, we will answer the question “how to can maple syrup?” with an in-depth analysis of the proper canning process of maple syrup. Moreover, we will also discuss the signs of spoiled maple syrup.
How to can maple syrup?
Traditionally, maple syrup is typically canned at a temperature within the range of 99°C to 103°C. This temperature is achieved by either directly using the evaporator or the finishing pan.
Alternatively, if the syrup has been stored before canning, it is reheated to a minimum temperature of 82°C prior to immediate canning.
After being filled, the containers of maple syrup naturally cool down. To ensure that the headspace and closure are sterilized, the container is either inverted or laid on its side. (1)
Conventional canning refers to a widely used food preservation method that involves placing food in tightly sealed containers and subjecting it to heat to eliminate microorganisms.
The primary goal of applying heat is to destroy harmful pathogens and prevent the growth of spoilage microorganisms, while the sealed container acts as a barrier against new microbial contamination.
While metal containers are commonly used in this process, there are also alternative options available, including glass jars, plastic cans, and retort pouches.
The intensity of heat applied to a particular food depends on various factors such as the acidity level of the processed food, its density, composition, heat transfer resistance and the heat resistance of target microorganisms.
Initial microbial load, type of container, heating medium, equipment, and processing techniques, among others are also important factors.(2)
What is the canning equipment?
Conventional canning utilizes various types of sterilizers, including both batch and continuous systems. In batch retorts, cans are loaded into crates and placed inside the retort for heat treatment before being unloaded.
On the other hand, continuous retorts involve the automated and continuous movement of filled and sealed containers from ambient conditions to a pressurized steam environment.
They remain in the pressurized environment for the required process time and are then transferred back to ambient conditions for further handling.
In terms of syrup production, it’s worth noting that batch boiling tends to result in darker and more robust syrup compared to continuous flow boiling.
If your intention is to produce lighter and more delicately flavored syrup, a continuous flow method may be preferable for you to consider. (1, 2)
How to store maple syrup?
For optimal storage of unopened maple syrup, it is recommended to keep the bottle in a dry, dark, and cool area, away from heat sources like sunlight and stovetops. While refrigeration is not mandatory, it is advisable to refrigerate unopened syrup to enhance its preservation.
Once opened, it is essential to seal the bottle tightly and refrigerate it at all times. Unlike certain commercial syrups, natural maple syrup does not contain added preservatives, necessitating refrigeration to maintain its freshness.
If you intend to prolong the shelf life of maple syrup, freezing can be an effective method of preservation. (1)
Is it safe to consume expired maple syrup?
No, consuming expired maple syrup can indeed result in food poisoning and present various health risks.
Symptoms of food poisoning may manifest as headaches, vomiting, stomachaches, diarrhea, loss of appetite, and feelings of nausea.
Typically, these symptoms subside within a day or two. However, if they persist beyond this timeframe, seeking medical attention is crucial.
To safeguard your health, it is vital to be vigilant for any signs of spoilage, such as an unusual smell or discoloration, as they indicate that the syrup has degraded and should not be consumed.
If you observe mold growth in the maple syrup, it is advisable to promptly dispose of it to prevent potential health hazards.(3, 4)
How long does maple syrup remain good once opened?
According to the experts, maple syrup remains good for up to 1 year once opened. But make sure that you stored it correctly.
Moreover, if you store it at room temperature then automatically its shelf becomes shorter. (5)
What are the signs of maple syrup spoilage?
The primary indicators of maple syrup spoilage include the presence of mold growth, an off odor, and an off taste.
Mold growth on the surface of maple syrup is a clear indication of product defect. While mold spores are resilient to heat, the extensive evaporation process during syrup production generally eliminates fungal contaminants effectively.
Therefore, the presence of any mold in maple syrup is likely due to improper sanitation, low bottle filling temperature, or inadequate adherence to good manufacturing practices.
Assessing the freshness of maple syrup can be done by giving it a sniff. If you notice an unpleasant aroma, such as a sour or yeasty smell, it is advisable to discard the syrup to maintain its quality.
If the maple syrup does not taste as it should, it is best to discard it for quality reasons. Unpleasant or off flavors may indicate spoilage or degradation of the syrup.
By being vigilant about mold growth, paying attention to odor, and evaluating the taste, you can ensure that the maple syrup you consume is of high quality and enjoyable.
Spoilage can result from physical contaminants like minerals, wood chips, dust, or ash, as well as microbial factors such as yeast and fungi. It’s important to note that maple syrup does not have a specific expiration date.
Contamination, whether from physical or microbial sources, can lead to various forms of defective sap, resulting in lower quality syrup. Fungi can contaminate syrup regardless of its sugar content.
Failure to properly sterilize containers can also lead to bacterial or fungal contamination, which can impact the syrup’s chemistry, resulting in changes to its color and/or flavor.(1, 6)
Other FAQs about Maple Syrup that you may be interested in.
Substituting maple syrup for honey
Can maple syrup go in the fridge?
Conclusion
In this brief guide, we answered the question “how to can maple syrup ?” with an in-depth analysis of the proper canning process of maple syrup. Moreover, we discussed the signs of spoiled maple syrup.
Citation
- Mary Lynn Whalen and Maria Franca Morselli. Fungi Associated with Pure Maple Syrup Packed at the Minimum Recommended Reheating Temperature. Journal of Food Protection,47, 688-689, 1984.
- Vergara-Balderas, F. T. Canning: Process of Canning. Encyclopedia of Food and Health, 628–632. 2016.
- BM Lund, SJ O’Brien, Public Health Measures: Food Safety in Hospitals and Other Healthcare Settings, Encyclopedia of Food Safety, Academic Press, 2014, 140-148.
- Food Safety https://www.foodsafety.gov/
- U.S. Department of Agriculture. https://ask.usda.gov/ Website. Washington, DC. How long can you keep maple syrup?.
- Perry Jennifer J. A Comprehensive Review of Maple Sap Microbiota and Its Effect on Maple Syrup Quality. Food Reviews International 38, 2022.
