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nafex - Re: [NAFEX] Maple

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  • From: Lucky Pittman <lucky.pittman@murraystate.edu>
  • To: fruitopia@firstva.com, North American Fruit Explorers <nafex@lists.ibiblio.org>
  • Subject: Re: [NAFEX] Maple
  • Date: Tue, 19 Feb 2008 16:43:12 -0600

At 04:35 PM 2/19/2008, you wrote:
I'd love to know what else I can tap for syrup.

David,
A couple years back there was an article in the NNGA proceedings about tapping walnuts to make syrup - and in some small taste tests that were conducted, the black walnut syrup was preferred over maple. I suppose you could also tap hickory/pecan, since they're members of the same family.

I've made hickory syrup by boiling nuts, nutshell fragments, and husks, straining, adding sugar, and cooking down to desired consistency - and some people do the same thing with strips of exfoliatingbark pulled from shagbark, shellbark, and pignut hickories.

Lucky





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