Corn syrup is a liquid sweetener made by breaking down cornstarch by an enzyme reaction. Available in both a light and a dark form, the darker variety has a flavor similar to molasses and contains refiners syrup (a byproduct of sugar refining). Both types often contain flavorings and preservatives. It is commonly used in baking and candy making because it does not crystallize when heated. Corn syrup is very common in the U.S., but less so elsewhere.
Corn syrup stores poorly compared to other sweeteners and because of this it often has a best if used by dating code on the bottle. It should be stored in its original bottle, tightly capped, in a cool, dry place. New unopened bottles can be expected to keep about six months past the date on the label.
After opening, keep the corn syrup four to six months. These syrups are very prone to mold and to fermentation so be on the lookout for bubbling or a mold haze. If these present themselves, throw the syrup out. You should always be certain to wipe off any drips from the bottle after every use.
D.5 MAPLE SYRUP
Maple syrup is produced by boiling down the sap of the maple tree (and a lot of it too) until it reaches a syrup consistency. Maple syrup is slightly sweeter than table sugar and is judged by much the same criteria as honey: Lightness of color, clarity and taste. Making the sweetener is very energy and labor intensive so pure maple is generally expensive and most pancake syrups are corn and cane sugar syrups with either natural or artificial flavorings. Maple flavored pancake syrups should be kept and stored as corn syrups.
New unopened bottles of maple syrup may be kept on a cool, dark, shelf for up to two years. The sweetener may darken and the flavor get stronger, but it is still usable.
After the bottle has been opened, it should be refrigerated. It will last about a year. Be careful to look out for mold growth. If mold occurs, discard the syrup.
Misc.Survivalism FAQs maintained by Alan T. Hagan, firstname.lastname@example.org
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