By Nancy Nutile-McMenemy
So what is this tradition all about...after a long winter, especially a long one like the winter of 2010-2011, folks start looking for signs of spring. When daytime temperatures start reaching into the upper 30s F it's time to tap the trees! Sap runs best with over night temperatures in the 20s F and day time temperatures in the 40s F.
To tap the trees, you'll need a 1/16 drill bit, taps and a hammer and some sort of collection bucket. We use old orange juice containers (reuse then recycle!) Drill a small hole, we try for south facing parts of the Maple trees. Tap in the tap, attach some tubing and hang your bucket! We run eight taps in seven trees.
Once the sap starts to boil, take it's temperature. Sounds silly but water and sap have boiling temperatures that differ with elevation above sea level. In the end you want the temperature of the boiled sap about 7 degrees higher than when it first started boiling. So if you are at sea level, which we aren't-we're about 1200 above, it should start to boil about 212 F therefore your end temperature should be about 219 F.
The faster you boil off the water, the higher the grade syrup you will end up with. One would think that to get a big fire roaring use big logs, well I've found small stuff burns hotter and faster speeding up the boiling process.
When the level of fluid in the evaporator pan starts getting low, it's best to finish the boil inside on the stove-top.
I pour the syrup through a tea strainer lined with gauze to remove any outdoor debris stuff-twigs, ash, bugs etc. and store in mason jars or other freezer safe container. Or reuse your store bought maple syrup containers that have been rinsed/washed out really well.
A Few Sweet facts:
- It takes 30-40 gallons of sap to make one gallon of syrup.
- Early settlers learned maple harvesting from Native Americans 400 years ago.
- It is possible for a maple farmer to tap the same tree his ancestors tapped 200 years ago.
- 1 tap hole gives 10 gallons of sap in an average year.
- 3 - 4 maple trees are needed to make one gallon of pure maple syrup.
Potassium and calcium make up most of this mineral content, but maple syrup also contains nutritionally significant amounts of zinc and manganese.
Maple syrup contains trace amounts of amino acids, which may contribute to the "buddy" flavor of syrup produced late in the season, as the amino acid content of sap increases at this time.
Additionally, maple syrup contains a wide variety of volatile organic compounds, including vanillin, hydroxybutanone, and propionaldehyde.
Now it's time to enjoy the fruits, or in this case, the syrup of your labor!!