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Maple Syrup Production
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Trees Used Sugar Maple – because leaf area is larger so more sugar is produced in photosynthesis Trees should be 10 inches in diameter before they are tapped
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History Maple syrup was first discovered by Native Americans
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Terminology sugar bush – maple syrup production farm
sugar house – building where the sap is boiled
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The Procedure 1. Trees are tapped with buckets or tubing – Feb, March, & April is when the sap is collected – freezing nights and warm days are needed for sap to flow
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2. Buckets are collected individually, tubes empty into one storage tank. Tanks and buckets are emptied or pumped into a mobile tank and brought to an evaporator. 1 tap will yield 9 gallons of sap, making 1 quart of syrup Average sugar of sap is 2.5%
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3. Sap is put through the evaporator to remove water – must watch closely so it doesn’t burn
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4. The sap is graded and bottled.
Grading: Grade A Light Amber - very light, made earlier in the season, best grade for making maple candy and maple cream. Grade A Medium Amber -darker, most popular grade of syrup Grade A Dark Amber - darker yet, with a stronger maple flavor. Grade B - made late in the season, very dark, with a very strong maple flavor, as well as some caramel flavor. Although many people use this for table syrup; because of its strong flavor, it's often used for cooking, baking, and flavoring in special foods Shelf life for freshness of maple syrup is 6-8 months – this can be extended by freezing it (it doesn’t really freeze – it just gets very thick)
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