Maple Syrup

Did you know that Ontario produces more than 1 million litres of maple syrup annually? With spring well on its way, you can practically hear the sap flowing!

How is Maple Syrup made?

The sugaring season is very dependent on the weather, with sap usually beginning to flow in February and going until April. Night time temperatures below the freezing point must be followed by days with thawing temperatures for sap to flow. Maple sap is collected using traditional buckets, but many operators also utilize a system of plastic tubing in the sugar bush. The sap goes to a gathering tank in the sugar house. The evaporator is located here, and it boils off the excess water to create maple syrup. It takes up to 40 litres of sap to make 1 litre of maple syrup! An evaporator can be fueled by wood, oil or natural gas. A reverse osmosis machine is used in some operations to quicken the boiling process and decrease fuel costs.

Sap enters the evaporator and travels from the flue pan to the finishing pan. Floats are used to monitor adequate fluid levels in the evaporator. Once the sap has been boiled to the correct sugar density (BRIX) of 66%, it is drawn off the evaporator or finishing pan as finished maple syrup. Thermometers are used to help determine correct draw off time. Hot syrup is filtered to remove sediment known as sugar sand. This creates a clear product known as maple syrup!

Helpful Hints for Using Maple Products

  • substitute granulated maple sugar in your baking
  • add to baked squash, turnip and carrots
  • flavour whipped cream or add to sour cream as a fruit dip
  • sprinkle maple cinnammon sugar over apple slices, lattes or pancakes
  • spread maple jelly over baked bried or use as a condiment to ham
  • add to yogurt for a sweetener
  • incorporate into French toast
  • use in marinades and salad dressings
  • stir into baked beans
  • add to coffee, tea or hot chocolate
  • sweeten cereals or sprinkle on grapefruit

The information on this page was taken from the Ontario Maple Syrup Producers Association (OMSPA). OMPSA members are located throughout the provinces. the OMPSA expects its members to produce the safe, high quality food Ontario consumers have come to expect and deserve. The Best Practices Manual provides the standards for environmentally responsible production of safe, high quality maple syrup. OMPSA members have a designated producer seal. Look for this seal when purchasing maple products. It guarantees that you are buying from a member of the association- produced in Ontario!

www.ontariomaple.com

Maple Syrup Terms

  • spile/ spout- metal or plastic spout, tapered at one end, this end is driven into the taphole so that there are no leaks
  • health spile/ spout- a smaller spout causing less impact on tree's health
  • sap- clear. water-like fluid from maple trees with sugar content from 1-4%
  • taphole- a hole bored into a sugar maple tree
  • tubing- a system of small lateral lines made of plastic, running from tree to tree and connected to a larger plastic main line which carries the sap to the storage tank
  • arch- the stove underneath the evaporator pans
  • flue pan- pan where sap enters the evaporator with deep flues or crimps that give increased heating surface
  • finishing pan- a separate flat pan used to finish batches of syrup
  • reverse osmosis- process that removes extra water for faster boiling
  • Brix hydrometer- an instrument for determining the density (percent of sugar) of the sap or syrup


Kids Activities

Focus on Forests provides great lesson plans that encourage educators to take their students out to see maple production near them. Check out some great lesson plans including "Maple Sugar Bush Activities" and "Sweet Deal", by registering for FREE on www.focusonforests.ca