The incredible flavor of Maple Syrup

At the very beginning of the harvest season, the maple syrup is clear with a slightly sweet taste. As the harvest progresses the maple syrup becomes increasingly dark and caramelized. We classify the maple syrup depending on color and taste. Consumers have a very wide range of maple syrup among the many existing variants, to be used depending on the desired use.

In Canada, Quebecers buy the maple syrup in cans, either in stores or directly from the producer. Most of the time when Canadians buy the maple syrup At the producer's, they melt reserves and take several dozen.

Unopened containers

First of all, you should know that the packaging and production techniques of the maple syrup plays a vital role in its preservation. Maple syrup must be brought to a boil at exactly 66 degrees. If the maple syrup has not boiled enough, it will experience fermentation problems. Conversely, if it has boiled too much, sugar crystals will form. Maple syrup is packaged hot, at a temperature of 85 ° C, which allows for effective sterilization of the containers, as for preserves or jams. If all these recommendations are followed, maple syrup can be stored for several years.

Open containers

Once opened, the maple syrup should be placed in the refrigerator or freezer, the maple syrup will not freeze and will keep for as long as it remains there.

There are two essential rules to follow: you must avoid leaving the maple syrup in the open air for an extended period of time. Once opened the maple syrup must be placed in a cool place in an airtight container. It is essential to remove the maple syrup canned food containers.

Maple syrup is enjoying growing success with top chefs around the world, who are increasingly using it. Whether it is sugar, butter, maple water, syrup and the many products derived from maple. We offer you a short explanatory video on the processing, harvesting, use and preservation of maple syrup. You will have the answers to all your questions.

There are more than 150 species ofmaple throughout the world. However, only the red maples and sugar maples provide sap that can be used to produce maple syrup. It is Canada's temperatures and seasons that allow the sap to flow abundantly and be harvested in the forests ofmaple from Quebec.

The flow of maple sap

It is during the summer that maple trees produce sugar through the phenomenon of photosynthesis. This sugar allows maple trees to carry out their cellular respiration and grow. It accumulates this sugar in its roots in the form of starch.

When spring comes, the freezing and thawing phenomenon magically causes the maple sap to flow. During the night, the branches of the maple freeze and the gas present in the fibers of the tree contracts, the sap also freezes. The water that is absorbed by the roots of the tree rises inside the maple full of sugar.

During the day, the branches of the maple tree thaw. The maple water becomes liquid and the gas contained in the tree fibers expands again. The maple tree is then under pressure and pushes the maple water towards the trunk. This is when the maple sap flows and can be harvested.

Harvesting the sap

In the past, maple sap was collected in buckets attached to the maple tree. The maple syrup producer poured the maple water into large buckets and transported them to the maple grove.

Today, the methods have evolved,maple water is collected in tubes, fixed to the end of blowtorches stuck in the notches. These tubes are then grouped in collectors which transport the sap to the sugar shack by pumping or by gravity.

Transforming maple sap into pure maple syrup

The sap arrives in stainless steel basins, then directed to an osmosis device, then the maple water is brought to a boil to extract the maple syrup. It takes an average of 40 liters of maple sap to obtain one liter of maple syrup.

Source: erableduquebec.ca