Maple syrup is one of Canada’s most iconic sweet treats, loved for its unique flavour and natural origin. However,...
The secrets of making maple syrup, the blond gold of Quebec
You own maple trees and you want to learn how to make maple syrup ? Are they sugar maples or silver maples? In fact, the sugar bush is fun and easy and can be done on a small or large scale. This is because you produce the quantity you want depending on the time you have available and your ability to procure supplies.
Types of trees to harvest
Sugar maples and black maples have the highest levels of sap sugar. This allows them to produce a better syrup as efficiently as possible.
On the other hand, red and silver maples produce buds a little earlier than sugar maples. So the maple syrup from Canada will have a bad flavor with a budding tree.
Tree exploitation
Notching is as easy as it looks. For starters, you can place the taps anywhere on the trunk of the tree. However, please consider the ease of collecting and the depth of snow.
Next, poke the hole, tilting it slightly upward so that the sap can flow out. Then insert and gently tap the tile into the hole. Hang the bucket or bag on the beam to collect the maple sap.
Other than that, when drilling more than one notch per tree, you should space the notches evenly around the tree.
Sap recovery
It is best to collect the sap the day it flows and boil it the same day. In fact, the sap contains enoughmaple water to turn very quickly, especially if the weather is hot. Then, filter the sap through a cloth before boiling it if possible, in order to remove larger debris.
Boil the sap
Depending on the sugar content of the sap, it takes about 40 to 45 gallons of sap to produce a finished gallon of syrup. In fact, the larger the surface area of your evaporator pan, the faster you can get all that water out.
Then, you will have to put the container on the heat source and fill it with sap. However, be sure to leave some space at the top for the sap to roll and foam. Then bring the sap to a boil and continually replace it as it boils. However, keep at least 1 and a half inch of liquid in the pot at all times to avoid burns.
Syrup finish
Afterwards, as the water evaporates, the boiling point of the remaining syrup continues to increase. The syrup finished boiling at 7.1 degrees Fahrenheit (° F) above the boiling point of water.
When you have finished evaporating all of your sap and are ready to finish, continue evaporating what is left. Then when the syrup boils at 7.1 ° F above the boiling point of water, filter and package the syrup.
For safe storage, make sure the syrup is at a minimum temperature of 185 ° F during the payment.
After pouring and sealing the syrup, invert the containers for a few minutes so that the neck of the container and the bottom of the lid are covered with hot syrup. Then turn them right over.
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