After opening the invert syrup and storing it in the refrigerator for a year, the effect will not be very good. It is recommended not to use it.

Conversion syrup has a strong preservative ability and can be made once more. It cannot be used up this year and can be used in the second year. It is recommended to make it again after a long time. It will taste better.

The inversion syrup should be placed in a cool, dark and dry environment. If it is no longer to be taken in a short period of time, it can be stored in the refrigerator at low temperature. The best refrigeration temperature is 4-15 degrees Celsius.

The syrup after opening is generally not suitable for long-term storage, no more than three months in winter and no more than one month in summer. When taking it again, you should look at the light to see if the solution is still clear. If there are a large number of bubbles, floc suspension, sediment or discoloration or crystallization, it indicates that the syrup has gone rancid and cannot be taken anymore.

Extended information:

Notes on inverting syrup:

1. When boiling syrup, turn on low heat. If the heat is turned on too high and the water evaporates too quickly, the syrup may thicken in less than 40 minutes. Because the minimum fire of each stove is different, and the caliber of the pot is also different, it will affect the evaporation of water.

Be sure not to let the water evaporate completely. The temperature of the syrup is too high and it will harden after cooling. If your home has a high firepower, you can cover it while cooking to prevent excessive evaporation of water.

2. If you don’t want to cook so much syrup at one time, you can halve the amount of sugar and lemon juice, but just slightly reduce the amount of water as appropriate. There is no need to halve it, because no matter how much sugar is used, it will It must be boiled for a certain amount of time. If the water content is also reduced by half, the water may be boiled out in less than 20 minutes.

3. Because the syrup will be thicker after cooling than when it is hot. Therefore, if the consistency is thinner than honey when cooking, it will be fine. It will become thicker after cooling.