Maple Syrup

Western · Feb 19, 2013

Alright:thumbsup: Thanks guy's. I could see where a fella would take pride in producing Syrup, I would. Seems like it would be a nice Hobby/income in months where there isn't much to do.

Guess grandfather was right!!! Go to jail?? man, that is pretty stiff, but I can see how it would "cloud" the market and I think no self respecting producer (considering the art and his brand) would want to compete with fakes. How do the big suppliers (ones on the shelf in the grocery stores) get around the laws?? I dont think there are enough maple trees in the world to produce the volume seen on the market??

MIKE R · Feb 19, 2013

The ones in the grocery stores are all different producers from store to store. Many buy syrup from other producers and repackage it under there own name. Quebec make a heck of a lot of maple syrup. To be advertized as pure maple syrup it has to be 100% maple syrup. To be label artificially flavord syrup it mostly corn syrup with a trace of maple in it. I personally think that Log Cabin, Aunt Jamima "syrup" is garbage. Ever try them side by side?

vtsnowedin · Feb 19, 2013

If you read the labels they all say something like maple "flavored" syrup or syrup with" real maple flavor" They add the "real Maple" to the 1000 gallon tank of corn syrup with an eye dropper.

David P · Feb 19, 2013

I'm a member at mapletrader as well (David in MI). I just started collecting sap in 2011 (we currently do not boil our own syrup) but have learned an awful lot in the past couple of years. There is so much great info on that site.

I'm looking forward to the season this year as we only got 10 days last year. We had just under 500 taps last year, about 285 on tubing (gravity, no powered vacuum). Our first year was 200 taps all on bags and last year we did a big increase and used our hills to our advantage. I never had pure maple syrup until 2011 and can't stop wondering how I made it so long without being exposed to it. My kids are loving it!

Western · Feb 20, 2013

I figured they had to cut the commercial syrup, I dont much care for the mainstream brands. I cant say if I ever saw Maple Syrup that said 100% pure in a grocery store.

Avondale · Feb 21, 2013

I just joined mapletrader. We have been doing a hobby operation (300 pails, no lines), for about 5yrs now. Here, in Eastern Ontario, the production was a bit low last couple of years due to weather issues, mainly. Hoping for a much better season this year. We have started seasonal preps and should be able to tap as soon as the weather looks like it will be ready.

David P · Feb 21, 2013

I've been watching the weather forecast with great interest lately (seems like the closer we get to March 1st the more I watch it) and I've been leaning towards getting our taps in tomorrow and Saturday. However, with the recent cold temperatures and next week only scheduled in the mid-30s with no sun I'm thinking we'll probably wait a week or so. This will be our third season and I'm really looking forward to seeing if some of our improvements get us running a bit smoother this year.

MIKE R · Feb 22, 2013

All this talk about maple sugarin, I had to make something maple related. So I made up a pound of maple candies. First time trying I and all I can say is WOW! It is easy to make and tastes great. Here is the recipe I used for it...

MAPLE CANDY RECIPE
NOTE: 3lbs (1 liter) syrup makes 2lbs candy
1.5lbs (1/2 liter) makes 1lbs candy
1.In a large heavy-bottomed saucepan, bring the maple syrup to a boil over medium-high heat stirring occasionally. Boil until syrup reaches 235 degrees F (110 degrees C) on a candy thermometer.
2.Remove from heat and cool to 175 degrees F (80 degrees C) without stirring, about 10 minutes.
3.Stir mixture rapidly with a wooden spoon for about 5 minutes until the color turns lighter and mixture becomes thick and creamy. Stir in chopped nuts, if desired.
4.Pour into molds. Set aside to cool. Once cool, unmold candy. Store in airtight containers up to 1 month

rmorey · Feb 22, 2013

Ahhhh... now I'm hungry!

wawajake · Mar 18, 2013

I put my pails out March 9th when temperature had finally got above freezing during day , unfortunately it looks like sap only ran that one day and then since then, it has been below freezing or barely above . My sap pails are frozen popscicles , this weekend it was very cold -10 C even during day !
Might be short season when it finally does warm up (Easter?) how is everyone else doing !