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Care and Storage of Canned Syrup 

The three main enemies of all stored syrup are TEMPERATURE, AIR, and TIME.

Temperature
Syrup should be stored in a clean, dry place of cool (if not refrigerated) uniform temperature. Some producers have found that a common household air conditioner in the storage room helps to retain syrup quality, protecting grade and price.

Air
Even small heads of air in containers can cause problems. Be sure to completely fill all containers.

Time
When packing or repacking into retail-size containers, plan to fill only the amount which you will sell within the next FEW WEEKS. Retail containers may lose their sales appeal, and the syrup may lose flavor, color and grade when stored for long periods. (Grade loss is especially true of plastic containers, in which syrup has been found to darken as much as one grade in only three months.)

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