Tapping maple trees for home production is practical and productive. Even in the lower Midwest, tapping as few as three trees can produce much of a household’s year-round maple needs. Although fully concentrating sap into syrup takes significant time and attention, it’s also possible to preserve sap at a lower concentration with far less work, using it year-round as a refreshing drink.
Though sap flow occurs in a wide variety of trees, there is one variety that produces a sap sweeter than them all: The Sugar Maple. For a six-week window of time before the break of spring, the sugar maple flows. The sap can be tapped, and then boiled down on a wood burning stove at home to make golden, luscious homemade maple syrup.
This article is part four in Julie’s sugar-making series and will show you how to remove taps, clean your equipment, and store everything away for next year. It also includes fun recipe ideas for using pure maple syrup including making “Jack Wax” candy and maple cream.
Sugar maple is not the only tree that produces abundant sap in late winter and early spring. Sycamore; black walnut; paper, black, and yellow birch trees; and all maples trees can be tapped for their sap.
However, some are sweeter than others. Here are lessons for backyard maple tapping and things to consider before beginning to make your own maple syrup.
This article will answer common questions about collecting maple sap and making maple syrup. It will walk the beginner through the first steps of gathering tapping supplies, drilling the taphole, and getting started on becoming a sugarmaker.
No one will miss the meat when you serve up fabulous vegetarian versions of Thanksgiving favorites. Try two versions of mushroom stuffing, mushroom gravy or delicious roasted Brussels sprouts this holiday!