Maple Syrup Production at Banting

Maple Syrup Production at Banting by Meaghan Gardner

At Frederick Banting Alternate Site I, along with many other students and teachers
have been involved in the production and harvest of maple syrup. We are learning
the old tradition of harvesting and collecting sap as well as boiling it down to make syrup.
We have two types of trees on site and in a local park (with permission).  In case you
want to try it yourself it is easy, and the boiling sap smells great and the syrup is delicious.
We will be celebrating our harvest with a Bannock and Pancake Breakfast here at Banting!

How Maple Syrup is Produced

Step 1 - Find a maple tree that is at least 10 metres in diameter, it’s
important to make sure the tree isn’t too young because it’s not a good
idea to tap a tree that hasn’t aged yet. To tap the tree a hole is drilled
into the tree with a slight upward angle (so sap can
flow downwards through the hole).

A clean and smooth hole is key so the sap can flow smoothly. Then tap a
spout into the hole just enough so that it can’t be pulled out by hand.
Hang a bucket of some sort to collect the sap.

Step 2 - After collecting the sap, it must be boiled. Fill the pan up around
2/3 full and start boiling away and make sure to take the temperature.
From here you will continually need to add sap as the water evaporates out.  
It’s important to not let the sap level get below a couple inches deep (4-5 cm)
or you’ll likely burn it. Keep going until your sap reaches approximately 66
percent sugar content at 7.1 degrees Fahrenheit over the boiling point
temperature where you are (the temperature you read when the sap
first started boiling).  

You can use a hydrometer to measure sugar content.  Anything below
66 percent and your syrup will go bad pretty quickly.  Anything above
around 67 percent and you’ll end up getting sugar crystals forming at the
bottom of your containers.

Step 3 - Once the syrup is at the correct density and temperature, you’ll
want to filter it through some wool or Orlon while it is still hot. Pour the
still hot syrup (170-180 degrees F, around 79 degrees C) into your sterilized
canning jars until it is pretty much completely full (with as little air as possible)
and then seal.

The syrup should be stored in a cool, dry place.  Once you’ve opened
a jar, it must then be refrigerated. Chances are however
that it won’t last long!