HOW TO MAKE & MARKET MAPLE SYRUP
(Page 13 of 15)
Bear in mind, though, that water does not always boil at
212°F. In general, its boiling point is lowered by one
degree for every 550 feet that it is elevated above sea
level. So, to finish maple syrup properly, you must first
determine the boiling point for water on your own stove . .
. and then add seven degrees to that figure. If you live at
an elevation of 1100 feet, for example, water should boil
on your stove at a temperature of 210°F . . . which
means that your syrup will be finished when. it boils at
217°F (210 + 7).
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STRAINING
Strain the finished syrup through a heavy felt bag while
the liquid is still hot. The process will go a little
faster if you have two of the bags. At that, hang the felt
sacks over a flat pan and be patient. . . the sticky
sweetener will run through quite slowly. If the syrup stops
dripping, it's either too cold or the bags have filled with
sugar sand and need to be cleaned. . .
BOTTLING
Maple syrup will keep indefinitely if packed properly. When
bottling yours, be especially careful to (1) heat the
liquid to 160°F (2) sterilize all containers and
utensils by immersion in boiling water or—in the case
of plastic—by cleansing in a hot solution of 1/4-cup
Clorox to one quart water and rinsing hi previously boiled
water and (3) seal all containers of syrup airtight. When
the sweetener is stored in tin or plastic receptacles;
squeeze the containers until they just overflow (to force
out all air). The syrup will contract (creating a vacuum)
as it cools.
We put our syrup up in recycled glass containers. These are
now getting scarce in large sizes and we may be forced to
use some plastic this year. Of course, commercial
containers are available and you may want to try them. For
our purposes, we saw no reason to invest money in such
bottles and jars . . . money which would have to be added
to the selling price of the product. You may find, as we
did, that customers appreciate a "home grown" look and the
savings that go with it.
SELLING
Before selling syrup, check with your county agent to find
out what—if any—regulations are imposed by your
state or local authorities. When I inquired, I was referred
to the Foods and Standards Division of the Department of
Agriculture . . . so I wrote the agency a letter, stating
that I wanted to sell syrup and asking about regulations.
Some time later, a young man in a suit came to the farm,
told me he was from the Foods and Standards Division and
asked to see our sugarhouse. With some trepidation I led
him across the flooded barnyard to our sugar shed with its
plastic on the windows, cracked concrete floor and a lack
of both water and electricity.
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