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Syrup Packing
Most sugarmakers will find it advantageous to pack some syrup in consumer-size containers during the producing season; however it is recommended that at least part of the crop be packed in bulk containers for later reheating and packing. It is recommended that bulk containers be used when storage is to be for longer periods of time because:
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Packing syrup closer to the date of sale reduces the possibility of grade change in the consumer size container; this is especially important when packing in plastic jugs.
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The potential of metallic flavors from cans is reduced.
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Reheating at packing time renews the fresh maple flavor.
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The possibility of rusty containers is lessened.
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The producer has
greater versatility in meeting the current market demand for specific
container size and style. The producer also maintains the potential for bulk
sale.
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The potential of waste due to leftover, unwanted sizes is eliminated.
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The producer can blend different "runs" to achieve greater uniformity of product.
For small producers, five gallon cans offer similar advantages to the 30 gallon barrel.
Packing in Bulk
Always examine bulk containers before filling
More bulk syrup is downgraded or ruined by storage in drums which are in poor condition than by any other single storage cause.
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Use a
FLASHLIGHT to examine the interiors of drums.
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Use
ONLY bulk storage barrels or five gallon cans which are rust free, clean, and dry. Steam cleaning is the best assurance of completely clean barrels.
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"SNIFF" test the barrel and do not use if a foreign odor is present.
If you are buying new barrels, purchase stainless steel barrels.
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