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Old 03-30-2018, 08:47 PM   #16
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Re: Vermont Syrup


Follow up.
My son boiled down some sap last weekend, not sure how much syrup he ended up with as he was just testing all new equipment. I left early as it was windy and cold. Emailed me a couple of days ago and his cousin finished up all he needed and has 90 gallons of sap left over. We start early tomorrow morning. I just watch and he does all of the tending but I have no idea how much he will end up with. I have a nice Arizona Ice tea one gallon container I'll sterilize and some mason jars that have never been used. Any tips on packaging this liquid gold?

Bud
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Old 03-30-2018, 10:09 PM   #17
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Re: Vermont Syrup


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Follow up.
My son boiled down some sap last weekend, not sure how much syrup he ended up with as he was just testing all new equipment. I left early as it was windy and cold. Emailed me a couple of days ago and his cousin finished up all he needed and has 90 gallons of sap left over. We start early tomorrow morning. I just watch and he does all of the tending but I have no idea how much he will end up with. I have a nice Arizona Ice tea one gallon container I'll sterilize and some mason jars that have never been used. Any tips on packaging this liquid gold?

Bud
Attached from an Ontario government website and I noticed on Google there were other sites.

http://www.omafra.gov.on.ca/english/.../04hrt14a2.htm

I was out to a sugar bush yesterday and they say it has been a little slow because we haven't been getting the above freezing temps during the day but it's starting to pick up now. They post a bottle showing the quality each day - colour looks good.
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Old 03-30-2018, 10:27 PM   #18
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Re: Vermont Syrup


Thanks lenaitch, exactly as I suspected. A small batch that will be consumed rather quickly can probably just be poured off and refrigerated. But the volume that will be generated here will need some long term methods and as that article explains, very similar to normal canning. Been years but my mother used to can just about everything and this will be a good excuse to refresh my memory.

I have no idea as to how much my nephew boiled of but he ended up with 8 gallons. I'll find out tomorrow how much my son plans on boiling but will take a copy of that ling along for him.

Bud
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Old 03-31-2018, 08:05 AM   #19
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Re: Vermont Syrup


One of my favorite things is Maple Leaf candy. Never see it around here. Don't want to know the calories.
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Old 03-31-2018, 08:28 AM   #20
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Re: Vermont Syrup


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One of my favorite things is Maple Leaf candy. Never see it around here. Don't want to know the calories.
LOL, and my blood sugar doesn't want to know its effects either.
Depending upon how much he ends up with I was thinking of trying some candy. I've made taffy and jelly so somewhat familiar with boiling a mixture down to hard crack or whatever the objective is. I was thinking the candy might be easier to preserve for long term. But it is sweet, at least it was 30+ years ago.

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Old 03-31-2018, 10:19 AM   #21
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Re: Vermont Syrup


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Originally Posted by Bud9051 View Post
Thanks lenaitch, exactly as I suspected. A small batch that will be consumed rather quickly can probably just be poured off and refrigerated. But the volume that will be generated here will need some long term methods and as that article explains, very similar to normal canning. Been years but my mother used to can just about everything and this will be a good excuse to refresh my memory.

I have no idea as to how much my nephew boiled of but he ended up with 8 gallons. I'll find out tomorrow how much my son plans on boiling but will take a copy of that ling along for him.

Bud
It doesn't sound like it but just remind him that if plans on selling any, I imagine local food health and safety rules come into play. Enjoy!
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Old 03-31-2018, 10:49 AM   #22
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Re: Vermont Syrup


It doesn't make any difference how much maple syrup you have. If it spoils before it's consumed you ain't eating enough of it.

Did ya know that if you're out of waffles, maple syrup is excellent on whole wheat toast, and then there is french toast that I haven't had in a long while and don't know how to make.
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Old 03-31-2018, 10:52 AM   #23
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Re: Vermont Syrup


I love it on strawberries and vanilla yogurt.

Just made a batch of bacon crack. Crust, sprinkle brown sugar, bacon pieces . drizzle with real syrup, bake. Sweet and salty.

We have loads of Sugar Bush places around here as well. I remember as a kid when on the annual field trip to the Sugar Shack they would toss some hot syrup into the snow to instantly make candy pieces.
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Old 03-31-2018, 10:53 AM   #24
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Re: Vermont Syrup


French toast is easy. Beat an egg or two and pour a little milk into it. Dip a thick slice of bread into the egg mixture and then fry in butter to your golden pleasure
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Old 03-31-2018, 11:19 AM   #25
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Re: Vermont Syrup


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French toast is easy. Beat an egg or two and pour a little milk into it. Dip a thick slice of bread into the egg mixture and then fry in butter to your golden pleasure
Add a sprinkle of Cinnamon with a pinch of nutmeg to the egg mix.

Throw a touch of Icing sugar over top and call me if you need a hand eating them.

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Old 03-31-2018, 12:05 PM   #26
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Re: Vermont Syrup


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Add a sprinkle of Cinnamon with a pinch of nutmeg to the egg mix.

Throw a touch of Icing sugar over top and call me if you need a hand eating them.

Icing sugar

I hope your maple syrup spoils.
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