Skip to Content.
Sympa Menu

nafex - [NAFEX] Bubby maple sap/syrup

nafex@lists.ibiblio.org

Subject: North American Fruit Explorers mailing list at ibiblio

List archive

Chronological Thread  
  • From: "Jim Fruth" <jfruth@tds.net>
  • To: "NAFEX" <nafex@lists.ibiblio.org>
  • Subject: [NAFEX] Bubby maple sap/syrup
  • Date: Fri, 22 Feb 2008 10:08:12 -0600

Mark Angermayer asked, "I've never tried to make syrup before but all this talk has me interested.
You said not to tap a sugar maple after bud break or the syrup will be
unpalatable. Is the same true for a red maple?
Mark,
When the buds of any maple begin to swell, the tree is giving off amino acids that affects the taste of the syrup. It is still palatable. Normally, this syrup is sold to commercial processors who have a method of multiplying the (maple) flavor by four times which masks the off-flavor. It is best done in a jacketed steam kettle but you can in a pressure cooker but I wouldn't advise it. I tried it once........................all it takes is to drop a spoon on the stove or a loud sneeze and the stuff BOILS OVER INSTANTLY!!!!!!! When mine boiled over, it went off with so much force that the weight on top of the pressure cooker's cover shot through the upper floor.







  • [NAFEX] Bubby maple sap/syrup, Jim Fruth, 02/22/2008

Archive powered by MHonArc 2.6.24.

Top of Page