Pure Vermont Maple Syrup, in a Vermont Sugarmaker's lithographed metal can with an old-fashioned sugaring scene, Amber Rich Grade for consumers who desire a classic maple syrup flavour. Made in Vermont by the Silloway family using methods passed through generations. 0.473 litres tin. Short and Sweet - How Maple Syrup is Made: • It takes roughly 40 gallons of sap to make one gallon of maple syrup • Maple sap is mostly crystal-clear water with about 2% sugar content. • A typical sugaring season lasts 4 to 6 weeks. A pattern of freezing and thawing temperatures (below freezing at night and 40-45 degrees Fahrenheit during the day) will build up pressure within the trees causing the sap to flow from the tap holes. • Sugaring season ends when the warmer days of late spring cause the leaf buds to unfold. • Vermont produces roughly 50% of the United States crop. 2.22 million gallons made in 2020! A record season. • A tree needs to be about 40 years (10-12 inches in diameter) to be large enough to tap. • Some large maple trees in Vermont sugarbushes are over 200 years old! How Sap is Turned into Maple Syrup: • The process starts with drilling a tap hole into a maple tree. A spout is inserted to direct the sap to either a bucket or into tubing that sends the sap to a large collection tank at the sugar house or a central collection area using a vacuum pump. • From the storage tanks, the sap is often put through a reverse osmosis machine, which takes a percentage of the water from the sap before boiling. The evaporation process sends clouds of sweet maple scented steam billowing from the sugarhouse cupolas and steam stacks. An evaporator is where the boiling takes place. Stainless steel pans sit atop an arch, or firebox, where either oil or wood creates an intense fire. As the water in the sap evaporates, the sap thickens. • When the thermometer in the pan reaches 219 degrees the syrup is ready to draw off. Even though it looks like the finished product it will still need to be filtered, adjusted for density and graded for flavor and color.
Pure Maple Syrup from Vermont (1 pint)