Maple syrup is one of Canada’s most iconic sweet treats, loved for its unique flavour and natural origin. However,...
Sugar time in Quebec
Sugaring off times: general information
Sugaring off is quite symbolic. This off-season heralds the end of 6 harsh winter months and the arrival of fine weather. For Canadians familiar with sugaring-off season, this season means they can finally get out and enjoy nature, which is beginning to reawaken. The animals are coming out of hibernation, the plants are slowly starting to bud again.
Originally, however, sugaring off was a pivotal period in the production of Maple syrup and other maple sap derivatives. This is a fairly short period of time between late winter and early spring. This between-two seasons lasts an average of 5 to 6 weeks, between the months of February, March and April.
During sugaring time, maple sap is loaded with nutrients and water, making it very slightly sweet. This is called maple sap, the basis of all maple products that exist. Thus, the beginning of the sugar season also marks the beginning of the harvest of this maple sap. This is the time when maple and sugar bush operations are started.
Why this period? Between the end of winter and the beginning of spring, the weather conditions are very specific. They involve freezing and thawing which are essential for maple pouring. Without it, the sap cannot go up the tree and cannot be harvested.
The maple sap used in the development of maple products is the raw sap. Over the weeks, maple sap changes composition. The later in the season it is pulled, the darker the maple syrup will be. Unlike raw sap, processed sap contains complex compounds. The latter is bitter and replaces the raw sap at the end of the sugaring season. When it starts to come out, it's a sign that it's time to stop harvesting.
Maple sap harvest
Most of the developments in the collection and processing of maple syrup in Canada have taken place in Quebec, which is the maple region of the country - and of the world.
The new inhabitants of Canada had noticed that the Native Americans tapped the maple trees to collect the sap during this period. They simply reproduced what they saw done. These First Nations tribes would then use bark or an earthenware container to let the maple sap evaporate and condense the sugar into the liquid. The colonists will then introduce the cauldron at the end of the 17th century to facilitate the concentration of sugars.
The methods and tools traditionally used in the harvesting and processing of maple sap have remained the same for approximately two centuries. The trunk was notched with an ax or a gouge. A gutter was then inserted into the opening to facilitate the flow of water. Water harvesting was done in containers attached to the trunk. The liquid was then conveyed to a cauldron for cooking over an open fire.
In the 19th century, the crankshaft replaced the ax and blowtorches (in wood then in sheet steel) replaced the dropper. The containers receiving the water were then replaced by wooden buckets, then by sheet metal boilers.
The operator - the sugar bowl - moves on foot with snowshoes from tree to tree to collect the water. If he has a horse, he makes him sort out a sled on which he will have installed a tank. The permanent sugar shack was invented at the end of the century: it is the place where maple sap is boiled, but also a place of storage. When heating maple sap, the steam is evacuated through a hole in the roof. We see that the methods and tools are beginning to develop well.
Unfortunately, the sector began to experience productivity problems at the beginning of the next century. After government intervention and the strengthening of production methods, the first cooperative was created in 1920.
From the middle of the 20th century, technological developments and better structural organization made it possible to profoundly modify the maple industry. All the flow and manual collection part is replaced by a network of collector tubes which conveys the water directly to the boiler. However, although we automate when possible, maple syrup production remains an artisanal activity whose know-how is transmitted from generation to generation.
Sugar time and Quebec
Quebec produces 90 % Canadian maple syrup and 74 % maple syrup marketed around the world. The Canadian regions of New Brunswick and Ontario also produce it, but very little in comparison.
In Quebec, sugaring-off traditions have been observed for centuries. They were inspired by the practices of the native tribes. While maple syrup operations have existed at least since the 18th century, the festive atmosphere around sugaring off is a relatively recent Quebec invention.
Meals in the hut were traditionally served to the sugar bowls who went around the farm to collect the water. We then cooked them grandfathers in syrup, pancakes, eggs or ham. It's food that stuck to the stomach and gave energy to the sugar bowl.
Until today, anyone who passes through the cabin inevitably tastes maple taffy. This sugar season tradition consists of heating maple syrup so that it begins to caramelize. Once it has the desired consistency, small amounts of hot, condensed maple syrup are poured over the flattened snow, forming small bands. When the condensed syrup begins to cool, use a stick to wrap the soft confectionery around. You can also pick up the taffy directly with a teaspoon in the snow.
Nowadays, it is a period that Quebecers look forward to every year. It is a very convivial period where we spend a lot of time with family.
The tradition is to eat at the sugar shack. Meals are served there which are always very copious, in homage and in memory of the hard work of the sugar bowls. The specialties of the region usually include maple syrup, but they also serve other dishes. Ears of crisses, baked beans or pea soup are found in all the sugar shacks - all in a warm and festive atmosphere. Conviviality is the key word of the season. We eat on large tables with traditional music playing in the background. Everyone is happy, chatting and mixing. It's a good time to spend together.
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