Steam's Up!... (Part 2)

This is a different view of the sugarhouse, you can see the huge tank on the wagon behind the tractor. Sap is transferred from holding tanks in the woods at the end of the pipelines and then pumped into the large covered tank from where it runs into the boiling pans. As I said yesterday, all systems and tanks are cleaned and sterilized prior to use.

This thermometer is attached to final pan of boiling syrup. You can see the needle is right at the exact mark for "syrup." My son waits until it's one degree higher to begin the draw off. The reason is that it will cool in the drawing off process and usually end up one degree below the syrup mark, making the average temperature right on the correct reading.

The syrup is drawn off by a faucet at the bottom of the final pan. Usually two large stainless steel pails full for one "run" of syrup. The pails of syrup are then lifted and poured through a filter.

A spigot with a lever is at the bottom of the filter chamber and it goes directly into new jugs and is sealed.

That is the story of "Pure" Adirondack maple syrup. Other areas in the northeast are famous for maple products, especially Vermont. Maine, Massechusetts and New Hampshire also produce syrup as well as New York. Canada produces much of what you find in your grocery stores. There is little difference, just the polical boundaries of the states and provinces! Some "old timers" say they can taste the difference from maples that are on either north or south facing slopes. All of that is too little a difference for me to worry about!

Pancakes and sausage any one? They are hot off the griddle and the syrup is ready!

I will be holding a drawing on Saturday, March 28th, of all the names that have commented on the two "Steam's Up!" posts and the winner will receive .... A quart of Pure Adirondack Maple Syrup!