Maple syrup season is beginning and provided the weather cooperates, the season is likely to give sugar bush owners, large and tiny, good production. Cold nights and sunny days are ideal to keep the sap flowing until bud break. The process is relatively simple. Drill small holes in maple trees, any species, hammer in a splie, also known as a spout, to direct the sap into a bucket or bag. Once a day collect the sap that will become syrup. Fuel a wood fired evaporator to cook the liquid sap until much of the water is removed. Store the finished syrup in half pint, sealed jars. Start the griddle for hotcakes.
Countryside News
