Maple Syruping 2021 Pt2

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🍁Canning Our Syrup🥞

If you haven’t already, check out my first maple syruping post Part 1

After finishing the sap, we started the canning process. I won't go into much detail, but we sanitized some jars and lids with hot water and strained the "gunk" out of the syrup. Then we strained more syrup out of the gunk (we called this sludge, and used it in our oatmeal as a flavoring). The remaining material is comprised of gritty minerals, some syrup, and debris, which tastes okayish, but has a terrible texture like sand (it went with the compost to our chickens, lucky birds🐔). Then we ladled syrup into each jar, and finished sealing them. A couple didn't seal the first or second time, so we had to use those first. Check out my sister's posts on making and canning applesauce to learn more about the canning process. Making Applesauce and Canning Applesauce. In total, we made about 4.5 gallons of sap! Maple syrup usually goes by a ratio of 40:1 sap to syrup, but ours is slightly thinner at about 35:1, which means we got about 158 gallons of sap. Way more than any other year.

"If a book is well written, I always find it too short." —Jane Austen

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