"Minimizing food waste is always a good thing. But when you've shelled out for a pricey jug of real maple syrup, getting the most mileage out of it can feel extra important. For the hardiest longevity and quality retention, stash your syrup in the fridge. Like most natural foods, sap-based maple syrup isn't exempt from the eventual degradation that results from prolonged light, heat, and air exposure (aka oxidation). Over time, the taste, texture, and aroma of the syrup begin to change for the worse."
"For this reason, maple syrup stored in glass jugs tends to last longer than syrup in plastic bottles because glass is less oxygen-permeable. Maple syrup can also spoil, ferment, or grow mold as it sits at room temperature, especially if exposed to excessive heat (i.e., the bottle is stored near your stovetop, or you live in a warmer climate). At room temperature, opened bottles of syrup can begin degrading within a week or less."
"To stave off these quality-eroding factors, the best place to store maple syrup for the long haul is in the fridge. Here, the consistently controlled temperature, protection from light exposure, and limited air contact help keep the syrup good for as long as possible. In the fridge, an opened bottle of maple syrup can last for one year, or up to two years in the freezer."
Maple syrup degrades from prolonged exposure to light, heat, and air (oxidation), which alters its taste, texture, and aroma. Glass jugs slow degradation better than plastic because glass is less oxygen-permeable. At room temperature, opened bottles can begin degrading within a week and may spoil, ferment, or grow mold, especially near heat sources. Refrigeration provides stable temperature, reduced light, and limited air contact, allowing opened syrup to last about one year, while freezing can extend that to two years. Unopened sealed bottles remain shelf-stable for a year or longer if kept cool and out of direct sunlight.
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