Mrs. Butterworth syrup is great until that first time you pull the expensive pure maple syrup off of the top shelf at the grocers. Normally, you wouldn't think of spending twice as much for the smaller bottle, but on that certain day you reminded yourself that you were an adventuresome person that could throw caution to the wind now and again. Because there is no comparison, you have splurged on pure maple syrup ever since.
Best conditions for collecting maple sap for the purpose of producing syrup are in the northeastern United states and southeastern Canada, particularly in Vermont and Quebec. The syrup is used for more than pouring over pancakes and French toast. It's combined in recipes for candy, cookies, desserts and even beer.
How Much Syrup
When embarking on the task of making maple syrup, weather it is for fun or profit, the first thing you'll need to know is how much syrup can be make from a maple tree. Because maple syrup is produced from the sap of the tree, a better questions is how much sap is needed. A taphole is created in the tree which will yield approximately 5 to 15 gallons, depending on the time of year and size of the tree. In extreme favorable conditions a taphole can produce 40 to 80 gallons of sap. A quart of maple syrup is produced from 10 gallons of sap. The three best maple trees, regarding sweetness, to tap are the Sugar Maple, Black Maple and Red Maple.
How to Tap a Maple
A tree less than 10 inches in diameter and 4 feet tall should not be tapped. Try it again next year when it's had a chance to mature a bit more. Further, no single tree should have more than 3 taps. You can find maple tapping supplies on line at sites such as maplesyrupsupplies.com or sugarbushsupplies.com.
* Maples 10 - 20 inches in diameter should have only 1 tap per tree.
* Maples 20 - 25 inches in diameter should have no more than 2 taps per tree.
* Maples 25 inches (or greater) in diameter should have no more than 3 taps per tree.
Step 1: Drilling for a standard size tap, use a sharp 7/16 inch drill bit to about 2 inches into the tree, at an upward angle. If you've tapped the maple before, do not tap a new hole closer than 2 feet below or above, nor less than 6 inches to the side of an old tap.
Step 2: Tap the spout in to the drilled hole, careful not to split the tree. It's best to tap on warmer days, this will minimize the problem of tree splitting.
Step 3: Hang a pail or container under the drilled hole. Spouts can be purchased with hooks and are the most convenient to use. Fashion a cover for your container to keep debris from soiling your sap.
Boiling the Sap
The sap should be boiled outdoors on a gas range or fireplace due to the amount of steam it emits. Prepare ahead of time to make sure you have enough fuel and a large pan or several pans if needed. A trick for keeping the sap in the pan and from boiling over is to grease the top rim of the pan. However, do not fill the pan to the top at any time.
Keep adding more sap as it boils down, letting it get no lower than 1 inches from the bottom. It will not harm anything to pour cold sap into the boiling sap. Most importantly, do not leave the boiling sap unattended. It can quickly burn down to the bottom of the pan. Have other chores you can keep busy with, close by or have a good book handy.
If you collect more sap than you have time to boil, it must be kept in a cold storage area as it will sour if left out.
When Its Maple Syrup
Use a candy thermometer to test the temperature. It must be 7.1 degrees above boiling water. This temperature will vary depending on a location's altitude. The sugar content will be approximately 66 to 67 percent sugar. For larger or commercial operations, a syrup hydometer will give a more accurate reading.
Once the proper temperature has been reached, the syrup must be filtered before poured into containers. This must be done while it is still hot. Filters can be purchased at maple tapping stores/websites. If you don't have filters on hand you can merely pour the syrup into containers. When it has cooled down (12 hours or more) the sediment will drop to the bottom. With one more heating, to a temperature of 180 degrees, you will be ready for the final storage.
The reheated syrup should be poured to nearly to top, immediately, into sterilized jars then seal. Do not leave room for much air. If you lay the jars on their sides while they cool you will get a better seal. Jars of maple syrup should be stored in a cool, dry location. After opening a jar for use, it must be refrigerated.
The following recipe is perfect with warm maple syrup poured over the top.
Cream Cheese French Toast
Ingredients
1 French Bread Loaf
1-8 oz cream cheese, softened
4 eggs
cup milk
2 tablespoons vanilla Extract
teaspoon cinnamon, ground
teaspoon nutmeg, ground
2 tablespoons butter
Directions
Slice the French bread into two inch thick pieces at a slant. Slice a pocket into the side of each piece of bread. Divide the cream cheese up as to how many pieces of bread you have sliced. Spread the cream cheese into the pockets.
In a medium to large mixing bowl, combine the eggs, milk, vanilla extract, cinnamon and nutmeg. Beat until blended.
Melt butter in a skillet over medium heat. Dip the French bread slices into the egg batter then into the skillet. Fry until each is golden brown, then turn and cook them on the opposite side.
Serve slathered in warm pure maple syrup.