D.6.

3 Filling Food Safety Hazard Biological too low packing temperature yeast and mould growth; condensation from the heating process causes low Brix and possible yeast growth; water jacket leaks cause low Brix, possible yeast growth, and off-flavour; improper seals result in leakage and potential entry of yeast and mould There are several reasons why maple syrup should not be packed in retail containers more than two or three months before its anticipated retail sale. Syrup in plastic containers can darken one grade in colour if stored longer than three months. Syrup in metal containers can acquire a metallic flavour over a period of time, especially if containers rust.Section D.6 RETAIL PACKAGING and STORAGE 95 Reheating at packing time can renew flavour lost during extended storage periods. Producers can pack to meet current market demand, in large part eliminating the potential of unwanted inventory. To kill potential contaminating organisms in containers, maple syrup should always be packed hot. Syrup temperature must be hot enough (between 85 o C and 87 o C or 185 o F and 190 o F) to ensure that the temperature of the syrup in the container is at least 82 o C (180 o F) when the cap goes on. Temperatures below 82 o C (180 o F) allow the growth of yeast and mould spores that can contaminate the syrup. When packed and sealed at this temperature, the syrup will sterilize the container and lid against these microorganisms and create a vacuum to prevent further contamination. Filler capacity should be such that hot syrup is not held for too long a period before being packaged. Hot syrup may deteriorate in colour and flavour if held too long. Glass bottles draw a large amount of heat away from the syrup. This may lower the syrup temperature below the 82 o C (180

o F) required for safe syrup packing. The smaller the size of the bottle, the greater the danger that syrup temperatures will decrease to an unacceptable level (large volume of cool glass to small volume of hot syrup). One solution to this dilemma is to increase the syrup temperature prior to packing. Care must be taken not to raise syrup temperature so high (above 93 o C or 200 o F) that precipitating sugar sand can cause cloudiness or the syrup can darken. A better solution is to warm glass bottles prior to filling but not to temperatures so high that the glass cracks. Always remember that syrup packed below 82 o C (180 o F) provides an ideal environment for the growth of yeast and moulds that can contaminate the syrup Producers using hot water jacketed tanks to maintain syrup temperature should check for water leaks. Water leaking into the maple syrup may lower its density below 66 o Brix that can create an ideal environment for mould growth and/or create off-flavoured syrup. Maple Syrup Regulation 386 requires that every retail container be filled to at least 90 percent of its capacity and contain at least the net quantity of maple syrup marked on its label. Every container must also be securely closed by means of a screw-cap, friction lid or hermetically sealed lid. Producers may wish to consider use of shrink-wrap tamper evident safety seals to reassure consumers. Containers must be capped and tightened immediately to prevent the syrup from cooling below the sterilizing temperature of 82 o C (180 o F). Exposure to air allows time for mould and yeast spores to contaminate the syrup. Immediately after capping, the container must be laid on its side or inverted for a minimum of five seconds so hot syrup contacts and sterilizes the lid and air pocket (creating a vacuum). Check each lid for leaks. An improper seal can also result in contamination from air borne yeast and moulds. Lids should also be checked for defects such as internal disintegration or peeling. Be careful that the last syrup of any batch is of the correct density. Condensation in the filler may cause the syrup to be too thin or extended heating may cause the syrup to be too thick.

Monitoring syrup density will ensure it stays within the preferred 66.5 o to 67.5 o Brix range.Section D.6 RETAIL PACKAGING and STORAGE 96 After packing, avoid stack burn. Hot containers should be separated by enough space to allow air to circulate freely around them. This will speed cooling. If hot containers are stacked close together, heat is intensified and cooling is delayed. Prolonged heat darkens the colour of the maple syrup and lowers its grade. A fan or a cool room will speed cooling. Once room temperature has been reached, the containers can be labeled, coded, and packed in boxes for storage or shipment to retail outlets. To provide a clean environment, syrup should be packed in a room separate from the evaporator room.