What sets our Pure Maple Syrup apart from others?  It’s packaged in glass.  Maple Syrup, stored in glass, has been known to store on the shelf for many years.  Once opened, however, it must be stored in the refrigerator.  

Now stop and think about it.  There’s another good reason to store Maple Syrup in glass.  Maple Syrup is boiled for hours and hours to get the correct texture and consistency—then it's poured into plastic containers while still hot in order to get an airtight seal.  Many of you, like me, are not excited about plastic because of the chemicals that are released when plastic is subjected to heat.  And, if your family is like ours who heats up syrup before you use it. . . . well, you get the picture.  There were several reasons that I insisted on having our Pure Maple Syrup packaged in glass containers.

We offer both Grade A and Grade B Pure Maple Syrup.   The difference between Grade A and Grade B Syrups is one of nutritional value and flavor.  Grade A comes from the first sap that is taken from the tree---it is very thin, and after it is boiled down, the syrup has a very mild flavor.  Grade B comes from the last sap taken from the tree, it is full of minerals and vitamins and is usually darker.  It has a stronger flavor.
 
So, now you're wondering, what do I do with a one gallon container once I've opened it—Here is the packager’s suggestion.  Pour the amount you need into the container you will be using.  Pour the rest into a pot.  Heat it up to185º and pour it into quart canning jars.  Immediately place the lid on the jar and it should seal up, airtight, and you'll be fine to store it until you use up the jar in your fridge.  

Quick tip:  I've been told by several growers, that even if maple syrup has molded, it is very easy to scoop off the mold, bring it to a boil and go ahead and use it!

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The first in our line of natural sweeteners!

FAQ's

Does Agave Nectar need to be refrigerated? No.

What is the shelf life? Volcanic Nectar is stamped with a two year "best by" date but will be good years beyond that.

What's the difference between Dark, Light/Amber and Clear Agave? Rumor has it that there are more minerals in the Dark versions of the agave so it is a healthier choice. The only difference we have tested when filtering the blue agave is that the dark versions have higher beta Carotenes. The taste is the other problem. In order to get the darker colors the agave must be heated longer and hotter which results in an almost-burned taste. Other (clear) color variations come from adding different ingredients (corn syrup) to the product. The best-tasting and best-for-you version is definitely the amber-goldish color that is not heated as long and has no additives.

Some great tips for substituting Agave for sugar in your favorite recipes:

Cakes: One-half of the sugar in a cake recipe can be replaced with agave. For every 1 cup of sugar replaced, leave out 1/4 cup of liquid.

Cookies: The amount of sugar that can be replaced with agave varies with the kind of cookie being made. For brownies, half of the sugar can be replaced with Agave Nectar. For fruit bars, agave can replace two-thirds of the sugar called for in the recipe. Only one-third of the sugar can be replaced in gingersnaps.
When making either cakes or cookies, first mix the agave with the fat or the liquid. Then mix it thoroughly with the other ingredients. If this is not done, a soggy layer will form on the top of the baked product.

Products made with agave brown faster than foods made with other sweeteners. So when you bake products made with agave, set the oven temperature 25 degrees F lower than what is indicated in the recipe.

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This honey is wonderful raw alfalfa/clover honey from Yack Brothers in Vernal Valley, Utah.

It comes in three container sizes:

5-lb half-gallon jug

10-lb gallon bucket

45-lb 4-gallon bucket

This honey is raw and will eventually crystallize, but raw honey stores forever! Pasteurized honey will go bad!

To get runny honey from crystallized, solid-as-a-rock honey: Simply heat! My preference is to put a pot with some water on the stove @ simmer. Set your container of honey in the pot and let it sit till it is nice and soft. You can even leave honey out on a nice warm day, and that will soften it. The secret is lots of low heat! :-)

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This amazing sweetener is so healthy! What nutritional value is removed from the sugar cane while processing white sugar remains in the molasses.

It is loaded with iron and is a great dough enhancer. With a strong, hearty flavor, it is perfect for whole-grain breads, gingerbread, or delicious muffins.

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