Here are the main steps of making this sweet treat.
Tapping
First, we begin tapping trees in the early spring. For us in western Maine, late February is the right time to start drilling. Tapping consists of drilling a three sixteenth to one quarter of an inch hole in a maple tree, and then adding a tap and a bucket. Although this may seem simple, many of our taps are located on a tubing system, which funnels sap to a collection point. Setting up these tubing systems is a process, along with moving supplies around to different areas.
Boiling
Boiling maple syrup is certainly the longest and most difficult process of all. In this process, we start by filling the evaporator, and then light the fire. the goal for us is to boil all of the time, because boiling help get rid of more water than just steaming. After the sap has boiled down to about one gallon of syrup to forty gallons of sap, we take it off the evaporator, and begin the most precise part of the project.
Finishing
After the syrup is of the evaporator, we begin to test its temperature, and use a hydrometer to test its sugar content. When the temperature hits 218 Degrees Fahrenheit, and the hydrometer shows that the sugar level is correct, the second to last step begins.
Canning
Although this is not the conventional way of storing syrup, we believe that canning the syrup and not putting in bottles lets it keep longer and allows you as the customer to see the quality of our product. We can it in pints and quarts, although larger purchases are available as well.
Enjoying!
After the work is done and the syrup is canned, there is nothing left to do but enjoy! The thick, almost creamy texture of our syrup is hard to beat! Whether on pancakes or ice-cream, we know you will be amazed and the delicious quality of this syrup!