From
the Tree to Your Table
Warm
Days & Cool Nights
Make
the Sap Run
It
is that time of year when winter grudgingly gives way to spring and New
York State maple syrup producers
(Made
in Lewis County Producers) begin the work
of making maple syrup. The temperature climbs to the 40's in the day and
eases back below freezing at night. Warm days and cool nights cause the
sap to flow through the trees. This is known as the "sugaring off" season.
A
sugar maple tree is usually 30 years old or more and at least ten inches
in diameter before it is tapped. Depending on its size, a tree can have
up to four taps, each of which yields an average of ten gallons of sap
per season (1 quart of syrup).
A
large percent of New York's maple producers have put away their metal spiles
and buckets. They save time and collect more sap by connecting their maple
trees--collectively known as a sugar bush--with a network of plastic tubing.
The sap flows to collecting vats or, in some larger operations, is pumped
directly to the sugar house. This is where the sap is transformed into
syrup.
Historical Experience
When the
sap first arrives in the sugarhouse it is mostly water and bears little
resemblance to the beautiful amber liquid we eventually use on our pancakes.
The sap to syrup conversion happens when most of the water is boiled away.
During "sugaring off" season, sap is evaporated continuously until the
supply of sap is converted to pure maple syrup. It takes about 40 gallons
of sap to make one gallon of syrup. This evaporation process, like the
collection of sap from the trees, has been completely modernized. New York
State producers use sophisticated equipment to control the evaporation
process and to make the most efficient use of the fuel used for this process.
Storage
of Maple Products
Proper
storage of your New York State maple products ensures their quality when
they reach your table. Unopened containers of maple syrup should be stored
in a cool, dry place. Once opened, maple syrup should be refrigerated.
Syrup may also be frozen to maintain quality.
If
after extended storage, mold should form on the surface of the syrup, the
original quality can be restored. Remove the mold, heat the syrup to boiling,
skim the surface, sterilize the container and refill it with the syrup.
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Grades
of Maple Syrup
Maple syrup
available from producers or on the shelves of your local markets must meet
exacting standards for purity. High quality Grade A syrup can be made only
by the evaporation of pure maple sap, and by weight containing no less
than 66 percent sugar. New York Grade A maple syrup is classified according
to its color. The darker the syrup, the stronger the maple taste.
-
New
York Grade A Light Amber - the lightest of the three classifications
has a mild and delicate flavor.
-
New
York Grade A Medium Amber - A bit darker in color, has a fuller flavor.
-
New
York Grade A Dark Amber - the darkest of the three grades, has the
strongest maple flavor.
-
New
York State Extra Dark for Cooking.
 Association
Master Site
Nutrition
Information
It is
surprising that something that tastes as good as maple syrup also can help
you meet your daily nutrition requirements. Each 1/4 cup of New York State
maple syrup contains 7 percent calcium, and 1 percent potassium. It also
contains no fat or cholesterol.
Furthermore,
it is low in sodium: 8 milligrams per 1/4 cup.
As
for calories, maple syrup has no more calories than sugar. Both have 200
calories per 1/4 cup.
Other
Maple Products
 
-
Maple
Cream - a smooth textured spread for use on toast, English muffins,
plain doughnuts, cupcakes, as a glaze on ham, etc.
-
Granulated
Maple Sugar - use in coffee and tea, sprinkle on cereals, food dishes
and desserts.
-
Maple
Jelly - a delicious spread wherever a jelly is desired.
-
Soft
Maple Sugar - a delicious confection with a delicate maple flavor.
New
York Maple Festivals
During
and after the maple harvest season, festivals celebrating the harvest are
held throughout New York state. Events include parades, mapling demonstrations,
and contests, visitors are welcome to join in the fun. For more information,
precise dates, and directions, contact:
Croghan,
New York is also the home of the American Maple Museum, where the history
of the maple industry is portrayed through numerous exhibits of artifacts
and equipment used to make maple syrup and its products.
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