*Maple Sugaring*

Fascinating blog Lori, thankyou for sharing with us....

Excellent and informative blog Lori. A sticky kitchen...yuck!

I was going to say fascinating too - snap Lincslass! Isn't it amazing that the tree can afford to lose so much sap? Can you tap the same tree two years in succession Lori?

In years past I would have answered your question with a resounding Yes!, Steragram. However, we have had enough snow the last two winters to offset the drought/dry conditions that caused damage to the trees three years ago. I gave my trees a rest last season, and bought our syrup from a neighbour. I'm not sure how close my trees will come to the 20 gallon figure. The run this year has been sporadic...the trees need moderate temps daytime in the single digits, with night temps only slightly below zero. This year and last we had only one or two days above zero in March and the nights remain Very cold...minus 20's with a strong windchill factor. Who wants to unfurl their tiny buds with winter's blast still roaring about? LOL... Yesterday and today have been the first days in the optimum pattern and that's why I decided to start today... BUT.. tonight we are supposed to receive snow with temps well below zero and only 1 degree tomorrow~ so there won't be much sap run tomorrow. When temps are below zero the run stops altogether. ...so yes, the same tree can be tapped every year, under normal conditions. glad you enjoyed the blog ladies... tomorrow or maybe Sunday I'll show you my firepit and kettle! :-)

Very interesting Lori. Thank you.

Another thought Lori - How on earth do you use 20 gallons in one year?

The key there, Stera, is "I don't produce that much." Each tree will yield approx. 20 gallons of sap in any given year...some are better than others. It takes 40 gallons of sap to make one (1) gallon of syrup. My 4 trees at optimum will give me enough sap for 2 gallons of syrup. So, when I give a couple of quarts to the kids that leaves me with a gallon for my own use! Last year I didn't tap and bought a gallon from my neighbour..it didn't take long to use it up, believe me. Also, last years syrup, because of conditions the previous year (late cold, interrupted run, lots of water,) the syrup was a darker colour than usual. Lots of variables affect the production of a natural product.

Oh I see - that makes a difference! What do you use it for?
(apart from putting it on pancakes...)

It works well in baking, but that tends to require a lot of it so I prefer to keep it for sweetening tea, salad dressing, icings or glazes. If you boil the syrup long enough without stirring it will become toffee, if you stir the syrup while boiling it down it will become a sugary (granular like demerarra sugar)but as you say it is delicious as syrup on pancakes or french toast.

Interesting - I'd wondered what people did with it. I don't do any of those things though, OH can't have sugar...I'd love to taste maple syrup toffee though!

I'm not supposed to have sugars either, Stera. but I keep maple sugar because it's a natural sweetener and available where I am. OH eats sugar any way he likes, makes me envious. Maple sugar toffee is the creme de la creme. In the old days my Grandad would take the extra boiled syrup hot from the stove and pour it on clean snow. It would solidify quickly and many a burned lip or tongue later we would still be chomping our toffee! Great Memory!

That sounds wonderful - I'd be a toffee addict if I took the brakes off!