by Debby Dyess

Created on: August 08, 2008   Last Updated: August 11, 2008

The art of making maple syrup dates back to pre-Columbian times, when native Americans slashed trees to gather sap. It remains the only 'real' syrup on the shelves; other bottles have, in tiny print, the word 'imitation'. Making your own maple syrup is still possible, creating both an incredible sweet syrup and a memorable weekend.

Any maple tree, as well as box elders and some nut trees can be tapped for sap. Sugar maples make the sweetest syrup, while you may drink the box elder sap straight from the tree; it tastes like a sweet spring water. Equipment may be purchased through tapping sites on the web or tapping stores, and some of it can even be made.

Start with a hole drilled into a tree with a minimum of 1-1/2" diameter and good exposure to the sun. Use only healthy trees. Weather determines sap flow, which determines when tapping can begin. Wait for a hard freeze followed by several sunny days with temperatures in the 40s. Flow will stop if it freezes during the day, and holes may have to be redrilled. Drill about 3' from the ground and 1-1/2"-2" into the tree, with a slight upward slope so that gravity will help sap drain. Drill on the sunniest side of the tree. Don't drill directly below the lowest limbs of the tree.

Inset the spile, or drain tubes. You can make your own by cutting a 3/8" piece of PCV pipe, cut to 3-4", flared at one end to hang the bucket and tapped carefully into a " hole. Place your bucket on the spile, or if you're using homemade spiles place a 5-gallon bucket on the ground beneath the drain tube. Sap may be poured into empty gallon water jugs or liter soda bottles for easier transport to the kitchen.

While syrup making used to be done over the open fire and the best syrup still is. Unfortunately, it's not always practical in today's society. Our city, for example, has ordinances about bonfires in the yard (go figure!). Syrup can be made on the stove, boiled in a shallow, wide bottomed pan. Boil the sap as hot as the stove will manage (219 degree heat is recommended), watching the sap/syrup constantly and stirring occasionally. Beware of scorching, especially toward the end of the process.

To boil over a fire and create the slight smoky taste of old-fashioned maple syrup, prepare to spend some time outside, stoking the fire, and check out http://biology.clc.uc.edu/fankhauser/Buds_and_Bark/t apping_sugar_maple_index.html for great advice from the experts.

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