that I have posted my maple Syrup making to friends on my Facebook page. I found a GREAT resource online at the Michigan Maple Syrup Associations website, but here are some answers to my frequently asked questions...- Maple sap is slightly sweet and colorless - My kids enjoyed "sipping" the sap directly from the tree!!!
- It takes approximately 40 gallons of maple sap to make 1 gallon of maple syrup. *sheesh*
- A maple tree needs to be about 40 years old and have a diameter of 10 inches before tapping is recommended.
- Pure Michigan maple syrup has 50 calories per tablespoon and is fat-free. It has no additives, no added coloring and no preservatives. It is classified as one of nature's most healthful foods. It certainly isn't Mrs. Butterworth's!
- Michigan law requires that Maple Syrup processors be licensed - I guess that would be me IF I were selling my product - And NO I am NOT selling what I have made. Are you kidding, you couldn't PAY me enough to sell what I have collected. (I HAVE been asked this question too.)
- The maple season in Michigan typically starts in February in the southern Michigan and runs into April in the U.P. Looks like this year I may get two weeks of processing time...
- The trees produce the most sap when the days are warm and sunny (in the 40's) and the nights are below freezing...
- Once the trees begin budding it's time to "pull the plug" on your Maple Syrup making adventure.
- In an average year, each tap-hole will produce about 10 gallons of maple sap, enough for about a quart of pure Michigan maple syrup. So far this year I have processed 4 quarts and 8 pints - Plus we probably ate another pint!
- Maple sap becomes maple syrup when boiled to 219 degrees Fahrenheit, or 7 degrees above the boiling point of water.
There are many GREAT resources on the web. If you are interested in making your own Maple Syrup I urge you to take a class and read more on the process, it's fun and a GREAT family activity!!! As always though - Safety first.
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