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At the end of February, we begin tapping trees and wait for a warm day to thaw the sugar woods. This thawing creates pressure in the trees causing the sap to run. Each tap is connected to a web of food grade tubing which allows the sap to flow from each tree directly to our sugarhouse.
When we've collected enough sap to begin boiling, it flows from the storage container to a stainless steel evaporator in the sugarhouse where we boil about 30 gallons of sap per hour. The sap boils until it reaches a sugar content and density that indicates it is syrup. It is then drawn off for canning.
The maple syrup is put through a filter press and heated to a temperature of 180° to be canned in our glass bottles. The temperature of the syrup sterilizes and seals the bottles. It takes approximately 40 gallons of sap to make one gallon of finished maple syrup.