Maple syrup is governed by state law with respect to density, color and flavor. During evaporation, minerals appear as a sediment known as sugar sand or niter, removed by filtering. The result is a crystal clear product. The hot syrup sterilizes the container and prevents the syrup from spoiling. Open containers should be kept refrigerated, and it's a good idea to keep all syrup cool.
Maple syrup is graded by color, flavor and clarity.
All table syrup is Grade A, and all syrup must be the same density to prevent spoiling. If you see steam coming from a sugar house, stop by and visit. Watch and smell how syrup is made. More maple syruping information is available at your UNH Cooperative Extension county office. UNH Cooperative Extension programs and policies are consistent with pertinent Federal and State Laws and regulations on non-discrimination regarding race, color, religion, sex, age, national origin, sexual orientation, disability, veteran status, or marital status.