Maple Sugar: From Sap to Syrup: The History, Lore, and How-To Behind This Sweet Treat
Tim Herd
Language: English
Pages: 144
ISBN: 160342735X
Format: PDF / Kindle (mobi) / ePub
Explore the fascinating history of maple sugaring in this informative guide to all things syrup. From the tap on the tree to the pancakes on your plate, Tim Held explains every nuanced step of the sugaring process. Learn to identify different kinds of maple trees and get inspired to tap the sugar maples in your backyard. Held also includes tempting recipes that use syrup in old-fashioned treats like maple nut bread, maple eggnog, and pecan pie.
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Feet in girth. the secret life of trees 75 ommercial production of maple syrup has always been an intensive labor-of-love business. It offers such perks as working outdoors (in the cold and damp); self-determining one’s business potential (subject to Nature’s whims) and work schedule (morning to afternoon to evening to night to morning); and offering a popular product (according to the latest research, techniques, and laws for quality and compliance). Nonetheless, professional syrup producers.
Double it. 4. Sigh. 5. Get started already. SUGARING OFF When you are ready to boil the sap, place it in a large shallow pan and heat it to a full, rolling boil. This is best done outside over an open fire if you have a lot of sap. (Check with your town fire department about this.) Evaporating more than 10 gallons inside your home could peel the wallpaper off your walls! If you have only a few gallons to boil, however, putting a pot on the stove is convenient and easy. A dehumidifier and/or.
While it is still hot. Use a funnel to fill each sterilized lidded container almost to the brim so that very little air remains inside. Cap tightly and lay the containers sideways while they cool to create a better seal, and then store in a cool place. After opening, refrigerate. Filtering hot syrup If you don’t have filter material, simply pour the syrup into an open container to sit for a few days. The sediment will settle to the bottom and then you can carefully pour or ladle off the clear.
Syrup. Reheat it to almost boiling (180–185ºF [82–85ºC]) before pouring it into the containers for final storage. 106 do-it-yourself #'3 If any harmless mold develops on the top of a batch of syrup that’s been stored for several months, simply skim off the mold, reboil the syrup, and repackage into a sterile container. CLEANUP IS CRITICAL Clean out your pans, buckets, and filters by scrubbing with brushes or rags and hot water only, or with 1 part bleach to 20 parts water and double rinse.
When we look for it, but not demanding our attention.” These words, written by Henry David Thoreau in 1858, aptly describe the seasons of the sugar bush. Although spring is the busiest time, it can be said that the maple season officially begins on January first and ends on December thirty-first. Between those days lie all of the sugarer’s passions, pursuits, and pleasures. SPRING The crows’ lusty cries herald the coming of spring — though the calendar may yet deny it — as frosty nights and mild.