Short and Sweet


| 3/17/2016 11:27:00 AM


Tags: syrup, sugaring, sap, boiling, canning, Spring, maple syrup, Becky and Andy,

Transitional TraditionsWe canned our last pint of maple syrup yesterday. All told, between the first day we tapped and the final screw of the canning lid, the syrup season lasted three weeks.

As most of you are experiencing, spring showed up very early this year. Here in Wisconsin, the sap run began in late February, a full ten days earlier than last year. As novice sugarers, we were solidly caught off guard. It took us a week to get our supplies organized and secure a boiling apparatus, missing out on a solid portion of the drip-drip-drips running up the trees.

Sap Collecting Supplies

Drilling Holes

Close Up of Drill

Inserting the hoses

When we finally got our act together, the temps were reaching record highs in our area and the sap we’d collected was in danger of spoiling. This was not an issue we’d dealt with last year as the cool March temperatures had kept relatively steady. Because of this, we had not researched how to keep buckets of sap stored in warm temperatures. It was only after a full day of near 70 F that I read in our maple syrup handbook how sap should be treated like fresh milk. Fresh milk!? Our buckets were sitting outside in a warm microclimate, waiting in a neat little line to be added to our boiling trays! Blast!




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