HOW TO MAKE & MARKET MAPLE SYRUP
(Page 9 of 15)
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To guide you as you cook the sap, you'll need either a
hydrometer (which measures the density of liquids) or a
thermo meter (which measures temperature). Used properly,
either will tell you how thick the bubbling liquid has
become. Commercial operators refer to a special syrup
thermometer which is easy to read at the crucial
temperatures . . . but we manage to get by with an ordinary
candy thermometer and I'm sure you can too.
A SKIMMER
As the syrup cooks, a foam will form on its surface. This
foam should be skimmed off. Make yourself a skimmer from a
piece of screen wire approximately three by four inches.
Place this screening in a metal frame to keep it rigid and
attach it to a wooden handle long enough to reach across
the width of the pan.
THE MILK CAN
When the syrup is about half done and ready for finishing
it's very convenient to draw the liquid off into a clean
milk can or any similar container of 5 or 10-gallon
capacity.
FINISHING PAN AND STOVE
Unless you're going big scale, the kitchen stove will
probably suffice for "finishing" or the final cooking down
of the syrup. A metal washtub (as long as it isn't rusty)
can be scrubbed out to serve as a finishing pan. Last year,
we finished in a washtub on the wood range, which was
satisfying and rustic. But we're aiming for a little more
control this year by building a stainless steel pan to fit
on our kerosene stove.
FELT STRAINER
The finished syrup must be strained through a heavy felt
bag to remove the residue called sugar "sand" or "niter".
These bags can be purchased from supply houses or made at
home from heavy felt. Each is a pouch about 12 inches long
and 7 inches wide at the top which tapers to a somewhat
narrower bottom. Wash the bags between uses and don't store
them near moth balls.
CONTAINERS FOR BOTTLING
Maple syrup may be bottled in glass, metal or plastic.
Mason jars are excellent for home use, but are an
extravagance if you plan to sell syrup in them. Perhaps you
can take orders from your potential customers and ask them
to supply their own containers. You might also check out
your neighbors or local recycling operations for usable
glass jars. As a last resort, try restaurants where you can
probably get gallon containers but—be
forewarned—they're almost sure to be plastic. If you
can get rid of the smell of pickles or mayonnaise and if
you can find a way to create an air-tight seal, you can use
such jars . . . but only if.
GETTIN' READY
You should have all this equipment on hand and ready to use
by the middle of March. Wash the buckets and spigots in hot
soapy water and rinse them well. Scrub and thoroughly rinse
the pan and tanks, too . . . then wait for the weather to
break. Warm days and cold nights will start the sap on its
journey up the tree trunks. If there's a maple tree near
your house, make an experimental taphole and watch until
you see liquid oozing. That's your signal to get busy
tapping.
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