What is the shelf life for raw sap. Or how long can I store it (to accumulate more for a full day(s) of cooking) before cooking. If the weather is below freezing at night and upper 30's to low 40's in the day (typicaly surgarin weather). I store my sap in a 35 gallon holding tank that sits in the bed of my kawasaki mule. Keep it in the garage (out of the warm sun). Is a week about the limit?
Thanks for the replies!