Last Round

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Syrup season is over; truthfully, it never really got going. Just not the right kind of winter for it. Nevertheless, we didn’t do too bad considering the small-scale snowshoe out and haul it back by hand method we’re using here. It’ll be at least a few months before we’ll have to consider buying some store brought syrup to grace the kid’s pancakes.

These photos are from the last two rounds of hauling back sap. The snow has finally melted, well, except for those stubborn patches by the tree line. The soil is warming up; we planted a few cool weather crops: lettuce, sugar snap peas, kale, arugula, broccoli, a few turnips. Not too much, just a little of each to get some fresh veggies started. 

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Over the Weekend

Last week Struggling_along brought me home a surprise – a stack of metal syruping buckets with lids and spiles! It was like Christmas. I had resigned myself long ago that metal buckets were too expensive. Luckily Struggling_along just happened to be at the feed store at the right moment (ordering this year’s chicks) and he was able to snatch up the last of these previously used buckets sold by a man getting out of the business. Score!

And it was perfectly timed too as this weekend it finally warmed up, and even rained!

We went from this:

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To this:

DSCN9841It’s finally starting to look like spring is on it’s away around here.

DSCN9868So the boys and I went around identifying our maples and fighting over who got to drill which tree and whether the person who drilled also got to use the hammer to tap the spile in. There was also much sap sampling- straight from the tap of course.

DSCN9869Since then I can’t count the number of times we’ve crossed the field to check on the sap levels. We have 4 buckets on each side of the field. It’s quite the journey across because it’s a ways, plus, every step has to be taken with caution. Sometimes the crust holds us up, or we may sink an inch or two, but the next step may send us suddenly lurching forward, sinking us down past  our knees and potentially onto our faces, or alternatively, stuck like a turtle on our backs. It’s all good fun though.

DSCN9874So yesterday Ishi and I went around and collected the sap.

DSCN9878The first buckets didn’t have too much sap yet. I use my own methods to boil the sap down; it takes a while, so I don’t want build up too much in sap storage.

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DSCN9848The trees on the other side of the field held a surprise for us-

DSCN9890our first full bucket. Those buckets are deceptive – they hold a lot! It just about filled my 5 gallon pail and with the little bit from the other buckets I had a slow return journey trying not to slosh sap over the sides of the pail.

DSCN9891Boiling it down has begun. Here’s to a great season- and syrup on waffles!

Here are some links to last year’s sap collecting posts back in Maine, using our previous collection method. An informational how to: Sap to Syrup  and photos: Tapping the Trees: A Short Photo Essay.

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Sap to Syrup

This was our first year tapping our maple trees and what fun it has been! Sadly (for sap collecting) this winter has been mild and thus the sap has not been flowing as it normally does, or so I hear. Sap can be collected from maple, birch as well as walnut trees. I’m not sure what birch or walnut sap is used for but I do know that maple sap makes some deliciously sweet syrup!

If you’re interested in tapping some trees yourself or if you’re just curious about the process here is what we did:

First we identified our maple trees. There are different types of maple trees, most commonly sugar maples are tapped but we only have swamp maples and they work too. Once the daytime temperature is above freezing we tap the trees. This requires a 7/16 drill bit and my favorite tool- the cordless screwdriver/drill. Now you can tap a tree more than once if it is large enough but I only had 8 taps so I placed them around the property- one per tree. Some trees were more productive than others-especially those with more sunlight exposure. So we drilled  2 1/2 inches in- about 3 feet off the ground, on the south side, and when possible over a large root or under a large branch. We tapped the spile in and hooked our jugs on. We used clean milk and water jugs with a hole for the spile to drip the sap into the jug and another hole for the hook to grab on to keeping our bucket on the tree. We made these holes as close to the handle as possible as the plastic is strongest there and as high as we could so the jug could hold more before starting to leak all that precious sap on to the ground. If the tree starts flowing right away  it’s not really a steady drizzle but it’s also more than an occasional drip. Now we wait for the sap to accumulate. Once there’s enough (how long this takes depends on the temperature) we pour it into a 5 gallon bucket and since we are a small operation we start boiling it down a little at a time. You can store it longer either outside if it is cold enough or in the fridge or freezer.

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You can also drink the sap straight or use it pretty much like water. It tastes like water with a very slight sweetness to it. It’s good! The boys request sap regularly and even run down to steal a swig or two when they can. It takes A LOT of sap to make syrup- it’s a 40:1 ratio. As in 40 gallons of sap makes 1 gallon of syrup or for a smaller visual  40oz of sap makes 1 oz syrup (that’s a shot glass).

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So far this year we’ve made a little over a quart of finished maple syrup. How you boil it down is up to you- however do it outside as vast amounts of evaporated water is too much for indoors (unless you’re trying to remove wallpaper). Wood heat is common and cheap and commercial evaporators are expensive I decided to use my electric pressure cooker (lidless) set to keep the sap boiling. As the sap cooks down it turns a light amber hue. Keep adding sap and cooking it down. Eventually you’ll have a smaller amount you can finish off on the stove top. How do you know when it’s done? Use a thermometer. Syrup boils at 7 degrees above boiling water. At my elevation water boils at 212F so the syrup is ready at 219F. Then filter, bottle and enjoy!

When temperatures remain above freezing and buds start to form tapping season is over- remove the spiles and remember to leave 6 inches when drilling next year. Over time the previously drilled holes will heal-over.

Hopefully that was through but if I did forget something ask away. I got a lot of my info from tapmytrees.com they also sell tapping supplies but struggling_along brought the spiles at our local hardware store and the jugs I saved as we used them.

To see photos of this process see my recent post Tapping the Trees- A Short Photo Essay.

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