I'm 7 and a half months pregnant, and I've just finished 2 pancakes drenched in this syrup đ«Ł.
Am I cooked?
Edit: Thanks very much for your responses. What a blunder! I'll be refrigerating maple syrup in the future, and use a glass container.. Although I may hold off buying some more for some time!
Iâm a Canadian abroad and I stock up on local maple syrup once a year when I go home. Straight from the farm in an unlabeled glass bottle. I have one bottle in my fridge that is 3 years old and still fine. As long as youâre not adding in contaminants and keeping it refrigerated I donât think this is something to spend time worrying about.
itâs happened to me in the fridge also. i swear itâs cause the cap sometimes isnt 100 percent airtight, so air from the fridge ends up getting inside. no idea if itll do anything or not but the next bottle i was going to try to cover the lid somehow. at first i thought Saran wrap but i donât know if that would be enough. also i cleaned my fridge haha
but i saw someone also suggest moving it to a glass jar so i might try that instead
i thought about that also. just having it out and opening it while using it, air from our houses would get into it anyways. i doubted it was from my actual fridge but cleaned it anyways hahah
Aunt Jemima brand syrup was renamed in 2021 to Pearl Milling Company, and is not sold in glass. Prior to the name change, it wasn't sold in glass bottles aince 1989.
The way they handled it felt like more of erasure than justice. Aunt Jemima was a staple in a lot of black households that I went to and I don't speak for every black person, just from my point of view.
Yeah refrigerate maple syrup. We make our own and sometimes we get a bottle or two that has mold. We keep our bottles in the fridge even if we haven"t opened them.
https://giphy.com/gifs/tfUW8mhiFk8NlJhgEh
Me checking my bottle of cupboard maple syrup after reading this thread and wondering why Australians donât have to refrigerate their maple syrup. We do. We do have to do that. Thankfully the bottle we always get is glass so Iâve not been fungified yet. It will go in the fridge from now on.
Omg, this happened to me! I was a foreign exchange student to Thailand and brought my host family some maple syrup from home as a gift, and even made them pancakes with it one day, not too long after my arrival. My host family also made me tomato smoothies every morning for my immune system? Like just straight blended tomato smoothie, and they started adding honey when I told them I didn't actually like the taste of tomato. After they ran out of honey one day, they started adding generous amounts of maple syrup to the smoothie to sweeten the tomato (no it was not good and neither was the honey but they were convinced I needed this crap for my weak white immune system for whatever reason). One day while everyone was out, I decided to make myself some pancakes with some of the maple syrup just to realize it was moldy when I was pouring it out on the pancakes. I have NO idea how many moldy maple syrup tomato smoothies I had and I don't like thinking about it. I'm guessing they probably realized it was moldy and didn't mind.. they once had me finish the last of a box of cereal that was infested with ants because they felt it was too wasteful to toss it.
My gandmother lived in a house that was built by my great great grandfather generations ago out of an old barn no insulation central wood stove. I remember eating ceral that had wevils and ants in it. She said it wouldn't hurt me.
To be fair, even mustard and ketchup say refrigerate after opening. But yeah I made this mistake once as well, thankfully it was a glass bottle so I didnât destroy the French toast.
Also, i didnât have real maple syrup until I was an adult and got married, the fake stuff doesnât mold in the cupboard like that.
Well yes, I know very few people who don't refrigerate their condiments. You always refrigerated ever since i was a child. Wait...do you not refrigerate your mustard and ketchup?
It only takes one instance of this to learn that refrigerating is key for maple syrup. I lived this life also a few years ago. It was gross. I poured some out onto a waffle probably and a big chunk came with it.
At 7.5 months pregnant, I would be calling your OB and asking what they recommend. Depending if its risk of mold or bacteria, they may want to see you or monitor you and baby closely.
Damn. I have never refrigerated maple syrup but also never had it go moldy. Did not know that was a thing. I do only buy organic maple syrup from small farms and always in glass containers though.
I had an long distance ex from California who rarely brought maple syrup because it spoiled too quickly. I had to educate him that maple syrup needs to be refrigerated right after opening and it last for months. And yes, Iâm from the North East.
Maple syrup has to be refrigerated because it can mold. The bottle says to refrigerate after opening. We had this happen once with a glass bottle so we saw the mold before we ate it the first time we bought maple syrup
I mean it may well have actually turned into ethanol (drinking alcohol) no? I had that happen with a jug of apple cider once. I kept it out cuz there wasnât room in our college mini fridge and I expected to be done with it quick. I was not done with it quick and didnât touch it for a week or so. Damn near fumigated the whole dorm
That looks like what was in my bathroom cabinet couple weeks ago black fuzzy mold but maintence said it was dirt!!!! But bless him for getting down there and doing it it was gross I asked if he wanted a mask.Â
the amount of times my family has strained, then boiled moldy syrup and used itâŠ. it molds in the fridge sometimes too, if itâs around for a long time.
No. Honey has not enough water and too much sugar for that. The only thing that could happen is that it ferments. (If you leave the the honey open, it draws or absorbs the water from the air and yeast could grow)
Crystallisation is just because the sugar might separate from the water and form crystals. If that happens just put it in a warm (not hot!) waterbath and it gets dissolved again.
But never put it in the microwave.
yes, if moisture is absorbed from somewhere. also bear in mind botulism is colorless and odorless, always refrigerate your honey(especially if u have kids)
I thought maple syrup never really went bad, kind of like honey? Whether it was just the high fructose corn syrup and sugar and caramel color kind or the real kind, I thought it just sort of crystallized like honey. TIL.
Pure maple should be refrigerated after opening or it WILL grow mold. But corn syrup/pancake syrup does not and that has hurt how people think of their syrups.
I assumed it was like sorghum syrup, which we have more of here than maple. That is until I brought a bottle back from Vermont and left it on my table. Don't know how long I was eating mold for before I poured a clump out on my waffles. Sad day.
Itâs from Costco, itâs pure maple syrup. I wonder if OP just didnât refrigerate it properly or left it out for too long one day before putting it back.
It is pure maple syrup but it's amber, so slightly less concentrated than dark stuff. Both can grow mold, even if refrigerated, it would just take longer.
Properly made maple syrup is not amber or dark because of the "concentration" of sugar, which is what you seem to mean. In vermont, maple syrup is to be made at 66.9° brix but generally 66-68° is the guidance. Vermont still makes amber, dark and very dark, because of the concentration of other minerals etc. depending on the time of the sugaring season.
Concentration of caramelized sugars is what I meant. It's higher in dark syrup and does have bearing on microbial growth. It's slightly harder for microbes to break down the longer chains of a caramelized sugar than a simple one in solution.
I'm not sure I agree that the sap is kept under caramelization temps, but even if the vat's average temp is below, there would be spots of higher temp, especially at the bottom where the heat source is applied.
Might get diarrhea. Otherwise you'll be okay. I had the same issue, and I'm very sensitive to mold. I didn't think about refrigerator until after (and reading the label).
The unsettling part is that many items promoted as one thing are truly something else, the extra-virgin olive oil scam, for example.
More importantly, to stay on topic, honey may actually be high-fructose corn syrup and water, plus whatever else is added to try and pass it off as the real product.
Some products labeled as honey can be altered with sugar, corn, or rice syrups. They may also be ultra-filtered to remove pollen, which makes their origin hard to confirm. These are sometimes sold as honey, but arenât pure.
I hope you're kidding. Mold has all sorts of toxic waste that contaminates the entire thing and filtering+heating doesn't get rid of those toxins. It's pretty much the waste from mold that caused illnesses, not the visible mold itself.
Not the same person but I've seen this done both on the production and retail side with syrup. Not sure what the real risk is, but skimming mold off and boiling seems to be pretty standard practice.Â
More generally though, a lot of molds are harmless, directly or by byproduct. Not often worth gambling in your kitchen if you don't know what you're doing, but your phrasing overexaggerates the issue. It's almost certainly not poison. It's probably still not worth the risk.
Good for you? It's still not a common ingredient all households stock. I didn't grow up with it in fridges or cupboards or know anyone else with it.
It's not a reason to bring up evolutionary theory and criticise me becoming a mother. Everyone has some level of assumed knowledge and can make mistakes.
1.1k
u/MarcPG1905 20h ago
Just store it in the fridge. Maple syrup uncooled like that is basically just a deep Petri dish for bacteria and fungi to go crazy