The art of producing syrup from maples is an iconic New England pastime.
Imagine trudging through the snow into the woods of pines and maples to check your buckets for the clear sap. The heavy buckets are then lugged to the Sugarhouse where an evaporator boils the syrup transforming it into syrup. As the steam escapes from the boiling liquid the sap becomes concentrated yielding high sugar content. Wood is constantly fed into the evaporator to maintain steady heat.
It takes about 40 gallons of sap to make one gallon of syrup. That's a lot of lugging of heavy buckets.
Today most syrup producers use a tubing system that operate as a vacuum system. This tubing suctions sap and the tubes are connected to a stainless steel tank.
On a good day the sap will run a gallon a minute. The best time for sugaring is when daytime temperatures reach 32 degrees and night temps go below 32. The season runs from mid February through March.
Now I'm in the mood for pancakes - with maple syrup of course.
Linking to Tuesday Muse at A Rural Journal and Walk and Click Wednesday.