Lets Make Maple Syrup in Jamaica Plain!

Maple sugaring is done in the Northeast and Midwestern states, and anywhere else with Sugar Maple trees and similar weather. It takes about 40 quarts of sap to make one quart syrup. You tap trees in mid winter, and sap will start to flow when the days are warm, and the nights are cold. The farther above freezing it gets during the day, and the farther below freezing it gets overnight, the more the sap will run. I typically watch for 40 degree days and below freezing nights, usually in late February.

Finding your tree

I suggest visiting your local arboretum to see a correctly identified Sugar Maple. It’s especially helpful to check one out during the winter, paying close attention to its shaggy grey bark, it’s crown shape, and the shape of the winter buds. You can’t tap just any maple because it will take much more sap to make syrup, so be sure you have identified your tree precisely. If you are tapping on someone else’s land, especially in the city, be sure to ask the residents if you can tap their trees- maybe bribe them with some of the results!

Tapping Sugar Maples

A tree of at least 8 inch diameter is needed for one tap, and more taps can be used on larger trees. A good tree can have three taps and buckets. Look for trees that are intentionally planted in a row on a property line, or down a street or country road. Don’t drill in the same spot each time, move over 6 inches each year.

A hole is drilled a few inches into the side of the Sugar Maple tree, and sloped upward slightly. Tap on the side that gets the most sun because the sap will run more up the warm side. I use an electric drill with 7/16th bit for tapping trees with my traditional metal taps.

A snug fitting, tapered hollow tap is driven into the hole, so the sap won't just run down the side of the tree. This flows into an open container, or through a small hose to a larger system.

Storing Sap

During sugaring time you should check your buckets daily, or every other day. Store the sap in food safe buckets on your porch, and skim of the ice daily. Don’t store for too long, after more than 10-14 days the collected sap may start to ferment.

Boiling Sap

The simplest home set up is to boil down a single large batch outside. This can take up to 10 hours or more depending on how much sap you have, so be ready for a long day! You will need a large shallow pan, 4 to 6 inches deep. These are used in commercial kitchen steam tables, so you might try a dealer in used restaurant equipment. A box stove or outdoor propane stove works well, you can get one at the Home Depot in the form of a Turkey Fryer! An exposed flame burner is much more efficient than an open fire or a masonry pit or cook out grill. If you are using a wood fire, you need a tall chimney to keep the smoke smell from getting into the syrup.

When boiling down the sap, keep the pan full and keep at a rolling boil until all of your sap is in the container. Then gradually lower the heat so it boils slower and doesn't burn. As you get closer to finishing, it may boil up, so you need two people right there to remove it from the heat. I prefer to bring it inside to finish it on a kitchen stove.

Testing for Doness

To test to see if it's nearly ready, drop a spoonful on a saucer, and tip it steeply. It should leave a thick trail behind it, as it runs down. Now it will keep for awhile like this, but it is better to boil a little longer. I also use a thermometer and check for 119 degrees. The nearly done maple syrup will be ready to be moved to the finishing pot when it reaches the temperature of 6 degrees above the boiling point of water. This varies upon your location and altitude, a candy thermometer will help you determine the correct temperature, but I just 'wing it'. Feel free to guess as well, as long as you're not trying to sell your finished syrup.

Finishing the Syrup

To 'finish' simply means to filter. Pouring the syrup through fabric removes 'sugar sand'; or calcium compound common in sap. You can use a double thickness of cheesecloth for this job, or any other fine meshed, clean fabric that will allow liquid to pass through while holding back sand grain sized impurities.

I pack it in hot jars fresh from the dishwasher, and put on sterilized lids, and process in a water bath canner for 20 minutes. My syrup lasts with this method for a year. Use small jars that you will use up in a month or so.

ENJOY!

Meg Rotzel

For maple sugaring supplies visit: http://www.yankeegrocery.com/maple_sugar_supplies.html#maplekitcollection

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