Tapping for this year is over. Technically it’s still the season in our neck of the woods however the barn is due for imminent removal so this year we’re cutting it short.
The boys and I went around collecting the last of the sap to have dripped into our buckets. The color of the sap varied bucket to bucket but overall it has darkened – a sure sign the season is coming to an end. We’ve had quite a haul.While it’s hard to say for sure, due to already having doused many pancakes, waffles and sausages in syrup, but I’d say we’ve produced a gallon this year.
This is my “boiling it down” set up (sans snow which I normally pile up around the buckets to help keep them cold). That’s an electric pressure cooker which I set to “saute”. That keeps the sap simmering away. Every so often I add a bit more sap and make sure the pressure cooker hasn’t automatically switched over to “keep warm”. Once the sap has cooked down quite a bit I bring the sap in, to the stove, to finish it off.
Once the syrup has reach the proper temperature I strain it through a jelly bag to remove any last impurities. Then I bottle it into sterilized jars, or refrigerate or freeze.
I can already tell the maple syrup won’t last us all year but it will certainly make a dent. We’ve certainly had a lot of fun throughout the process!
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