From 5 gallons down to this |
Exciting
news: our first batch of maple syrup is
ready. Over two days we reduced 5
gallons of maple sap into 30 ounces of delicious syrup. I discussed the tree-tapping part of the
process in two earlier posts (here and here).
Now I will describe what is (for us, anyway) the most problematical
stage, the Boiling of the Sap.
It really is a
fascinating thing. In the Spring, when
temperatures go below freezing at night but rise to the upper 30’s or above (Fahrenheit)
during the day, the sap flows from the roots up to the tips of the maple trees (because of the unusually cold winter, we
haven’t had such days until last week).
If you can collect the sap and boil away about 95-98% of its liquid
content, you have something just this side of the nectar of Olympus.
The tricky part
is getting rid of all that liquid. The
big syrup producers have always had large stoves, either outdoors or in
specially constructed sheds, with large evaporating pans. Our first year we had only 12 taps going, and
a sudden warm snap in early March cut the season short; we just used our
kitchen stove, and opened the windows to let out the steam. Last year we expanded to 18 taps, and found
that the steam (there is A LOT of steam) set off the smoke detectors in the
house. We also found that smoke
detectors
Roaster with the lid askew to let out steam |
This year we have
expanded further, to 23 taps, and may yet add a couple more. We have built a
vented wooden box to place around the fryer in the hopes that it will stay
hotter (and
Roaster in the amazing Steam Box |
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