The production of jaggery/gur is seasonal therefore, its preservation and storage becomes essential. Large scale storage during monsoon poses serious problems. High moisture content promotes growth of microbes, which brings compositional changes and eventually leads to undesirable colour, aroma and flavour. Hence, a study was undertaken to examine microbial quality of liquid jaggery using five treatments and subjected for storage study for 90 days. Liquid jaggery diluted was plated out using different media for Bacteria, Yeast and Fungi. At zero day, maximum bacteria count was recorded in T4 (chakke- 55.00 CFU) and lowest was found in T5 (Hydrose- 0.33). At 45 and 90 days of storage same trend was observed. Mean bacteria population at 90 days of storage was higher than 45 and zero days respectively. Yeast counts at zero day was maximum in T2 (bhendi powder 59.66) and no yeast growth was recorded in T5 (hydrose 0.00) with an average of 20.86. Similar trend was observed at 45 days and 90 days observation with an average of 26.53 at 45 and 90 days respectively. Fungal counts at zero day was maximum in T4 (chakke 7.00) and no fungal growth was observed in T3 and T5 (0.00) with an average of (2.60). At 45 and 90 days also highest fungi count was observed in T4. Among the treatments, T4 (chakke) recorded significantly higher microbial population than other treatments and T5 (hydrose) recorded the least. Glass container proved better for storage. Interaction between treatments, storage period and container showed significant difference. Hence, liquid jaggery prepared with organic clarificants proved better storage and consumption than chemical clarificants.