There are 200+ species of maple trees. The rock maple and sugar
maple produce the best sap to make syrup and other maple products.
The only locations in the world where these maple trees
grow are
southeastern Canada, NH, ME, VT, PA, & Ohio
The
weather is the most important factor in the final maple syrup
product.
1.
Night temperatures need to drop below
freezing [mid 20’s is ideal so it doesn’t take too long for the sap to warm up the next day]
2.
Day temperatures need to be in the 40’s
[if the temperature is too warm during the day or night sap won’t run]
3.
Cloud cover
will slow the sap running - the sun warms the tree and seems
to help draw sap up from the ground
4.
Snow covering
the ground helps keep the ground frozen and trees from budding
- prolonging the sugar season
When
sap flows it is referred to as a "run" or
"running".
Maple
season [sugar season] generally lasts about 4-6 weeks.
March is the prime month for production.
Maple trees should be at least 30+ years old before being tapped.. A
40 year old sugar maple tree will produce about ten gallons of sap per season [about enough to make one quart of syrup].
Trees are not harmed by the tapping process because tapping only
harvests about 10% of all the sap a tree produces.
It takes 30-50 gallons of sap to produce 1 gallon of maple syrup.
A
gallon of syrup weighs about 11 pounds.
Native
Americans called their syrup product "sweetwater".
Maple
syrup should be stored in a cool, dry place before opening and
refrigerated after opening. [We like it best warmed slightly
before using - only warm amount to be used, not the entire
jug].
Syrup
can be frozen successfully!
If your syrup molds on the surface [after being stored for some time] - no problem! Skim mold from the
surface, heat to the boiling point, skim surface again. Rinse the container well with HOT water and refill with HOT
syrup.
