1. Maple Sugaring By
Jared Klinger

2. History of Maple Sugaring
The production of maple syrup first began with Native Americans over 400 years ago.
The process was used to produce sugar and was done by heating carved out logs over fire.
When the sap was warm, hot rocks were thrown into the liquid to concentrate the sugar content.

3. Conditions for production of Syrup
The process requires temperatures below freezing at night and above freezing in the daytime.
A tree is taped in either early spring or fall when sap is moving.

4. Maple Ecology
Sap is released due to pressure from cold and warm temperatures.
Useable tree’s in the maple family include:
Sugar, Red, Silver, Black, and Norway maple.

5. Terminology
Spout- metal or plastic tube that is put into a drilled tap for the sap to flow out of a tree into a bucket or tubing
Run- sap that is flowing out of a tree(s)
Sugar Bush- A stand of Sugar maples capable of being taped
Hydrometer- tool used to measure sugar content
Evaporator- set of large shallow metal pans used to boil sap into syrup
Sugar house- building that houses the equipment to turn sap into syrup.

6. Sugar house and tap

7. Maple Syrup Facts 40-60 gallons of sap make 1 gallon of syrup
Sap is 98%water and 2% sugar
A tree must be inches in diameter before it can be taped(this takes about 30 years of growth)

8. Maple Syrup Facts Continued
Maple syrup is 33% water and 67% sugar
PA is the fifth producer in the Nation, with mush of our production underdeveloped
One tap produces about one quart of syrup a year

9. Conclusion