Model Train Journal

Does anybody know:
When we open a container of real maple syrup , should it then be refrigerated or left out on the counter/stored in your larder?

The brand I just now opened and have in front of me is:
Maine Maple Syrup from Stonewall Kitchen.

The syrup I have states in nice big lettering in italics, "Refrigerate after opening". It would seem prudent when in doubt to refrigerate yours.

Thank you. Yes, such a notice was what I looked for but did not find. It's in the refrigerator, now.
Murph
How about honey? Btw, is honey bee spit or bee vomit?

We've been using Aunt Jemimas' for the past 43 years and keep it in a cabinet under the built-in oven, never had a problem.
Kinda like Kings syrup that comes in the cans like paint. Relatives in Baltimore used it all the time.

I think Aunt J's is just a wad of corn syrup, never having been even near a maple tree, so I consider its calories empty and haven't used it since I was a kid and my parents had control of what I ate. In fact, when my wife and I go for pancakes to a nearby favorite restaurant, we take a small bottle of real maple syrup with us to use.

Mitch wrote:Kinda like Kings syrup that comes in the cans like paint.

We used to use that all the time when I was small.

Honey can bee kept in a cabinet apparently next to forever and needs no refrigeration; a cool, dry place out of the sun is where it needs to bee.

Thanks, Rufus, that's where we keep the honey.

Real Maple syrup, being organic in nature, is prone to mold once the seal is broken. hence refrigeration. Auntie J's syrup is sugary corn syrup.
coagulated RMS can be reconstituted by heating it.

FYI: it takes 40 gallons of sugar maple tree sap to render 1 gallon of syrup. that and a lot of firewood to boil it.

PRR Man wrote:Real Maple syrup, being organic in nature, is prone to mold once the seal is broken. hence refrigeration. Auntie J's syrup is sugary corn syrup.
coagulated RMS can be reconstituted by heating it.

FYI: it takes 40 gallons of sugar maple tree sap to render 1 gallon of syrup. that and a lot of firewood to boil it.

I had heard something like that regarding the production of maple syrup but was not certain of the proportions. Amazing. Thanks for that info, PRR Man. I wonder how that all got started. Did some guy walk up to a tree, lean on it, and get his hand into a sticky leak, taste it, and decide he wanted more, one can only wonder, though the true story is likely lost in the millennia. Then, the whole idea of boiling a bucket of the thick leakage down to a much smaller portion is amazing in itself, to me. So inventive and creative.
Murph

Would somebody be so kind as to explain to me the difference between Wi-Fi and Airplane Mode ? Does one have an advantage over the other?
Please.
Murph

Airplane mode shuts down the wifi, 4LGTE and Bluetooth. One step short of powering down the device. Wifi mode means local Wifi in enabled, not necessarily Bluetooth or 4GLTE.

I shut down wifi to save batteries as my 4GLTE is unlimited and the WiFi is crazy around here. I SHOULD leave BlueTooth off but that's how the car talks to the phone and it's a PITA to get them talking AFTER you start the engine and the cars electronics go online.

Murph, the sap is rather watery out of the tree. These days there are some sugarers who string poly tubing from tree spouts to a gathering point, rather than the old fashioned way of hangin' a covered bucket from it. Though plenty still do that.

spring is prime sap season, as the day warms up from freezing overnight, the sap rises as the tree's crown draws it's nutrients. in the interlayer under the bark.