How to get rid of metal taste in syrup?

[Chefguy]

A friend gave me a gallon can of genuine top grade maple syrup that came from his family’s farm in New England. Unfortunately, it has a metallic undertaste to it, which I assume has been picked up from the can.

I transferred the contents to a plastic container many weeks ago, but the taste hasn’t dissipated, nor does it do so with heating. Any suggestions, or am I out of luck?

My apologies if this should be in IMHO.

[Duck_Duck_Goose]

http://www.scenesofvermont.com/syrup97.htm

Avoid buying maple syrup in cans if you want to keep it more than three months. The flavor can take on a metallic taste if left too long in the can. You can sometimes get rid of this taste by boiling the syrup.

If the taste seems permanent, your friend’s family may need to rethink their procedures.

http://www.umext.maine.edu/onlinepubs/htmpubs/7038.htm

Don’t use rusty or corroded spouts, buckets, or other maple utensils. Otherwise you may find toxic metals and metallic off-flavors in your syrup.

http://ohioline.osu.edu/b856/b856_78.html

The syrup packed in tinned steel containers gets lighter in color over time because of increased leached tin and develops a metallic flavor because of high iron content, after the tin coating dissolves.

You may be stuck with it.

[MLS]

You are probably stuck with bad syrup. If you boil it, you will re-concentrate and possibly burn it. I was told this by a person who makes the stuff for a living.

[Chefguy]

Thanks. I’ll try boiling it briefly, but I have a feeling it’s history. Why would anyone package in metal these days?