HOW TO MAKE & MARKET MAPLE SYRUP
(Page 14 of 15)
"Looks all right to me," he said. "When you start making
syrup just sweep the floor, knock down the birds' nests
and, well, just keep things clean." The young man in a suit
handed me some instruction sheets (which proved to be very
useful), smiled and departed. The pages informed me that a
gallon of syrup should weigh 11 pounds, should be clean and
free from fermentation and free from damage caused by
scorching, buddiness, objectionable flavor or odor.
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That's all pretty clear except for the word "buddiness" . .
. which is a flavor change that occurs at the end of the
season when the sap is of too poor a quality to make good
syrup. When the finished product starts tasting "buddy",
it's time to wrap up the operation and get on with other
spring projects.
Your syrup will probably sell itself if you let the word
get around that it's available. Keep the prices competitive
and sell only your best quality stuff. In our area, syrup
is priced at $7.00 per gallon in the stores, so we charge
$6.00 per gallon . . . which gives both the customer and
ourselves a break. If you can, get an idea ahead of time as
to how people will prefer to buy . . . in pints, quarts or
gallons. Surprisingly, most of ours sells in gallon
quantities but it may go differently in your area.
Consider your first year at syrup making a learning
experience and don't plan to clear a whole lot of money on
the operation. Even if the returns from your initial season
are only enough to pay for your equipment, you should still
be able to swing into action the following year at hardly
any additional expense.
COOK WITH IT
It's almost superfluous to tell anyone how to use maple
syrup. The natural sweetener can be poured over pancakes,
cornbread, yogurt or a dish of fruit. It's also great with
baked beans and sweet potatoes or you can stir a spoonful
into hot milk for a breakfast drink.
Maple syrup may be substituted for sugar in any recipe by
using one cup of syrup for 1/2-cup of sugar and reducing
the liquid in the recipe by 1/4-cup. We've found that
cookies made with syrup tend to mold if they're stored for
very long but—for sweet breads and cakes (which don't
last long anyway)—we've found maple syrup to be
unsurpassed. Here are a couple of our favorite recipes:
MAPLE SYRUP GINGERBREAD
1 cup maple syrup
1 cup sour milk (or sour cream or yogurt)
1 egg, beaten
4 tablespoons vegetable oil
2 1/4cups flour (we use whole wheat)
1 3/4 teaspoons baking soda
1 1/2 teaspoons ginger
1/2 teaspoon salt
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