Wednesday, March 28, 2018

The amateur tapper

We have a couple maple trees near the house, but they are red maples, not sugar maples. We also have a few box elder trees of middling size. Our wooded area just doesn't have any maples to speak of, but I still wanted to try tapping and making syrup, so three years ago, tried it for the first time, with ok results. I'm strictly an amateur, and small scale, but it is fun to boil down and make your own syrup. One more thing to add to our self reliance.

So many of the commercial maple tappers in the area have switched to these tubing systems spiderwebbing up the hillsides and gravity flow down to their collection tank. Much less work. With only six trees, I'm using buckets.

Weather this year was ideal for tapping. Best weather is when it gets above freezing and sunny during the day, and drops down below freezing at night. We've had that pattern more or less for two weeks, and I just stopped collecting day before yesterday.

Box elder syrup is sweet and mild, pretty similar to maple, and my blended syrup tastes just fine on pancakes or waffles.

BUT, since I'm only making small batches, I really have to watch the pot, as it doesn't take very long to complete the boil down. This year unfortunately, one time I got distracted, and let the batch go. I use an outdoor propane burner, and it gets hot. Here is what happened with that batch.

You can see a shiny little projection at he base of the pot. That is Aluminum (or aluminium)

Stainless pot with aluminum laminated to the bottom for even heat distribution. Aluminum melts at 1220F (660C). I had no idea the burner got that hot. So this pot is shot. Good thing I wasn't using my wife's good pot, or you wouldn't be reading this entry.

I am told that syrup is done when it passes the sheeting test, or when it reaches 219F (104C). I haven't seen the sheeting test done, and don't bother with a thermometer for such small batches, so sort of eyeball it by the bubbling at the end. Some of my batches go a bit long, with some crystallization happening, and some are on the thin side, but it's just for us, so no big deal. I also don't bother filtering out the sugar sand, so the jars below look a bit cloudy or vary in color. I'll be leaving them in the fridge to avoid spoiling, since I didn't sterilize the jars either. I plan to try harder this year to identify and eat more foraged wild foods, but this one is so easy, it doesn't count.

Maple syrup tapping- another key sign of spring. On recent sunny days, we haven't even started a fire, and our sunroom is getting warm enough on sunny days, we open the door and let it warm the house.