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Maple Syrup

Maple Syrup. By Taylor Freeman. What Is Maple Syrup?. Maple sap that is extracted from sugar maple trees Then boiled (212F) Filtered Reheated and bottled Maple syrup is often called Liquid Gold !. Getting the Maple Sap. To get Maple Sap you have to:

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Maple Syrup

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  1. Maple Syrup By Taylor Freeman

  2. What Is Maple Syrup? • Maple sap that is extracted from sugar maple trees • Then boiled (212F) • Filtered • Reheated and bottled • Maple syrup is often called Liquid Gold !

  3. Getting the Maple Sap • To get Maple Sap you have to: • 1st Find and drill Sugar Maple trees about 4 feet off the ground • 2nd Insert a tap or spile • 3rd Attach bucket or tubing If attaching tubing you must check for a grade A gathering tank has to be placed for the tubing to run into

  4. Transporting & Storing Maple Sap • Sap has to be collected before it can be boiled • If the Sugar Shack isn’t below the Sugar Bush sap must be transported. • Methods • Horse teams • Tank pulled by Vehicle • Storing the Sap • Must be kept in a cool place to avoid spoiling.

  5. Begin Evaporating the Sap • The Sap is stored until ready to boil • Sap is boiled in: • Evaporators • Open kettles

  6. Fuels for boiling sap • Fuels used for boiling • Wood: • Used for smaller evaporators • Used depending on price and availability • Oil burners • Increase production time by 6.5% • 1 gal. Oil per 10 gal. Of water evaporated • Used on large evaporators

  7. How the Evaporator works • The Sap Enters the back of the Evaporator • Often the Sap is preheated before entering the back pan of the Evaporator. • As the sap density increases it flows to the front pan. • Back and Front Pans are often have high ridges in them where the flames can heat the sap quicker. • In the Front Pan, sap moves closer to the side where it is going to be pulled off. • After Sap reaches a heat between 212F and 214F it is drawn off.

  8. Finishing the Sap/Syrup • After being drawn off the sap is: • Filtered • Re-heated in a Finish Pan • Bottled and Sealed

  9. Grades of Maple Syrup • Syrup is graded on color • Grade A Light Amber • Best for Cream and Candy • Made 1st days of run • Grade A Medium Amber • Most Popular Table Serve • After a few days of run • Grade B Dark Amber • Stronger flavor • Made late in the season • Grade B ( Cooking) • Very strong maple flavor • Made at the end of the season

  10. State that produced the most in USA in 2007 Season • Vermont produced 450,000 gallons of Maple Syrup in 2007 leading the Country.

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