If I may take liberties with Shakespeare. There is certainly lots of toil and trouble emptying 70 buckets full of maple sap. And there is a whole lot of boiling to be done before the 100 gallons or so that A., Mr. Jason, and Jodi collected in just a few days reduces to syrup.
But the boiling has commenced. Sugarin' has begun, and by tomorrow evening, we'll have maple syrup again.
Bring on the pancakes. We're almost ready.
Guess Jodi got motivated by Mr. Jason as well. At least you didn't have to lug Charlie around while you tote sap. Sometimes it's good to be the harried mom.
ReplyDeleteDon't forget when you 'can' it you just have to bring the syrup to 180 degrees then put on the hot lids and rings, don't let A. tighten them though or they won't seal...men don't know their own strength.... and it will be sealed and will keep forever.
ReplyDeleteI also just pour it through a strainer into the jars to keep out bark and bits that happens to end up in it.
No need to actually water bath can it. Have done it this way for years and according to the Maple Syrup Producers Manual, USDA ,Agriculture Handbook number 134, if you want one they may still print them.
We got ours at the County Extension Office.
If you don't mind the settlings you can do it right after they get done cooking it . The settlings are just minerals and are good for you anyway...it just isn't as pretty.
Beth
I think one thing I would definitely want to learn is how to make maple syrup from tree to table. It's something that always amazes me that it comes straight outta the trees.
ReplyDeleteI think once would be good.
Because it seems like a tremendous amount of work!