Saturday, April 6, 2013

Maple Sugaring

For about the past month my family has been making maple syrup. Oh, yum!

Pancakes, waffles, french toast, repeat.

 Sadly, the sugaring season is coming to a close. But God blessed us with a longer season than normal and we are truly grateful!

Anywho! I have met people who thought that maple syrup comes right out of the tree all brown, sugary, and ready to use. If you have this same thought... PUT IT OUT OF YOUR MIND!!! You are thinking quite incorrectly about the whole thing!

Allow me to share our small operation with you.

We have six sugar maples from which flows an abundance of clear, sweet sap. Tapping our trees allows the sap to run (well, more like drip) into the buckets.

 Boiling is the next step. We have a little "sugaring pit" that we boil the sap on.

Once the sap boils down into syrup, we check the temperature until it reaches about 218 degrees.

Then we finish boiling the syrup on our stove. When the maple syrup is ready, the delicious stickiness is poured into hot jars.

That, my dear blogging friends, is how we make maple syrup at my house! :)