In our last video • Syrup Season | Maple &... we shared with you the process of tapping our maple and walnut trees to harvest the sap to make syrup. Over the last 2 weeks, we have harvested and boiled down over 60 gallons of sap from a total of 7 trees. After each collection session, we boil off about 90% of the volume of the sap, down into a concentrate and freeze it. Now that we've filled our freezer in the garage, it's time to do the final boil down in syrup! The final boil down is crucial because it determines the thickness and sweetness of the syrup. Too much boiling can result in a syrup that's too thick or even burnt, while too little boiling may produce a syrup that's too thin and watery. Finding the right balance is essential to producing high-quality maple syrup. We typically use a candy thermometer and keep boiling until we get right around 219°F. Then we filter the product to remove any sugar sand. When you jar it, don't too it while the syrup is too hot or too cool. Optimal jarring temperature is around 193°F. We typically water bath can the jars afterwards for around 15 minutes, just to be sure we have a good seal on them.
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Sugar Sand: "Sugar sand" in maple syrup refers to the sediment or grainy substance that can settle at the bottom of containers of maple syrup. It consists mainly of minerals and other organic matter naturally present in the sap from maple trees. During the process of boiling down maple sap to make syrup, impurities can separate out and settle as sediment, forming sugar sand. This sediment is typically harmless and doesn't affect the taste or quality of the maple syrup, though some people prefer to filter it out for aesthetic reasons.
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#maplesyrup #walnutsyrup
6 окт 2024