How
to Make Maple Syrup
It
is important to be sure to boil the Maple Syrup to 7 degrees
F above the boiling point of water. The Maple Syrup is now at
a density of 66 brix. The syrup can now be bottled in air tight
glass, tin or heat resistant plastic containers.
Remember
that after opening, pure Maple Syrup must be refrigerated.
The most
important tools required for the hobbyist is a calibrated thermometer,
filter and hydrometer or brix meter - all of which can be viewed
and purchased from our maple syrup supplies Catalogue.
We are open
year round.
For commercial
bottling applications, contact us for more detailed bottling
information.
How to
Make Maple Sugar
Use your
highest grade of pure Maple Syrup (Canada #1 Extra Light or
Light)
Boil to 29 degrees F above the boiling point of water.
Be sure to test the boiling point of water at the time you make
Maple sugar as high and low pressure weather systems will change
the boiling point of pure water.
Remove from heat, being careful not to disturb the Maple Syrup
as it will tend to crystallize in the pan.
Let it cool to 220 - 217 degrees F.
Gently stir until it starts to change colour to a light, creamy
texture.
Pour into molds and let set for 24 hours
How to
Make Maple Butter
Boil to
22 degrees F above the boiling point of water.
Remove from heat, being careful not to disturb the maple syrup
and set it on a cement floor in a corner where no one will bump
or jar it.
Cover with a towel to keep foreign particles out.
It is important to note that the slightest jarring or movement
while cooling will create sugar crystals in your Maple Butter.
Let it cool until room temperature or lower and then stir until
it creams.
Note: A little Maple Butter from a previous batch, mixed in
your syrup speeds up the process (at the time of stirring),
making the whole process a little faster.
Pour into jars or plastic containers.
Store in the refrigerator or for longer term storage a freezer
is best.