> is there a proper way to store syrup? Work by Dr Blaise LeBlanc suggests that if you neutralize the acidity, and store in a plastic container in a cool place, that you can minimize HMF formation. Get a pH test kit or papers. pH 7 is neutral, lower is more acidic (chemists please don't jump on me--I know the difference between acidity and pH). If the syrup is at pH 5 or lower, I'd be very concerned if it's been stored in a warm place, esp. if the syrup has darkened. If it's still clear, you can neutralize it to pH 7 by thoroughly stirring in baking soda, or a little bit of lye (be really careful not to overdo it with lye). Randy Oliver *********************************************** The BEE-L mailing list is powered by L-Soft's renowned LISTSERV(R) list management software. For more information, go to: http://www.lsoft.com/LISTSERV-powered.html