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Amber Gold
10-14-2010, 07:22 AM
Now that it's fall, the freezer's filling up fast with cider, pig, steer and am now short on space for syrup, cream, and candy which I was storing in there. Syrup and candy I'm not worried about. Now that it's fall and getting cooler out, will cream still have a long shelf life if stored in the SH?
802maple
10-14-2010, 09:42 AM
It should be fine for a few months this time of year as long as you made a good stiff cream to begin with. What do you have it in for a container?
danno
10-14-2010, 10:07 AM
Hi Josh -

I'd also be worried about the candy unless you have a good market for it - shelf life for my unfrozen candy is only a couple of months.
Amber Gold
10-14-2010, 12:02 PM
The cream was made using a candy machine and stuff I previously had out had minimal separation. Quality of the cream was very good. Do I need to be concerned with mold or anything?

The candy is coated. I'm not sure of its shelf life, but I know it gets extended greatly.
brookledge
10-14-2010, 11:10 PM
You ask if you need to be worried about mold. Well the cream will mold if it isn't kept cold and it is best frozen.
Keith
802maple
10-15-2010, 07:52 AM
It shouldn't mold this time of year as it will be cool enough with just the outside temperatures if your sugarhouse isn't heated
Amber Gold
10-15-2010, 12:06 PM
Unheated SH. Nighttime temps in the 30's and low 40's this time of year...basically refrigerator temps. The shelf they're stored on is not in the sun. Thanks for the input.
Homestead Maple
10-15-2010, 04:29 PM
Now that it's fall, the freezer's filling up fast with cider, pig, steer and am now short on space for syrup, cream, and candy which I was storing in there. Syrup and candy I'm not worried about. Now that it's fall and getting cooler out, will cream still have a long shelf life if stored in the SH?

Here's an article on making and storing/preserving cream.

http://maple.dnr.cornell.edu/pubs/confections/Confection%20Notebook%20section4.pdf
Amber Gold
10-16-2010, 08:06 PM
Thanks Homestead.
DrTimPerkins
10-17-2010, 05:09 PM
My only caution in regards to this thread and the Cornell publication (which is very good and quite thorough) is that adding invertase (enzyme) or potassium sorbate (preservative) is not legal in all jurisdictions. It is definitely not legal to use either of these in Vermont and still call the product "pure maple cream."
802maple
10-17-2010, 07:03 PM
Thank you Dr. Tim for not making me the bad guy. LOL
Homestead Maple
10-18-2010, 08:36 AM
Make sure you don't sell your maple cream in Vermont Amber Gold if you should happen to use any preservative in it.