The OFFICIAL MAPLE SYRUP thread

Forerunner · #**141** 03/13/13, 06:46 AM

Wood smoke can darken, and flavor the syrup.
More time in the pan will darken syrup, especially if you are boiling in steel.
Stainless steel is the best to use if you want lighter syrup.

I boil in heavy steel vats and take what I get, but am able to consistently make a good, dark amber, over wood.....and occasionally get a surprise with a lighter batch.

stanb999 · #**142** 03/13/13, 06:56 AM

It seems like it's just the "extra" heat on the pan. I use two 13x17 steel baking pans. I used the same on the kero stoves. The "first" pan closer to the opening was just as light as always. The second pan, hotter position, boiled faster but was dark. Could it be the fact that the sides of the front pan were too hot and carmelized on the edges? Maybe I need to set it up that only the bottom of the pan is in the flames and heat.

Forerunner · #**143** 03/13/13, 07:22 AM

I don't think you scorched it, at all, or the flavor would be different.
The excess caramelizing could have darkened the batch, though.
It is best just to have the heat on the bottom, as the sides are prone to overheat as the liquid evaporates down.
My best, lightest batches happen when I am able to focus on keeping a consistent rolling boil on the sap until it's done. My setup allows me to come and go for the first 90% of the boil off, and sometimes the sap has time to cool somewhat while I'm distracted elsewhere.
I'm sure it's the time, and maybe the heating/cooling/heating that darkens my syrup, and I do get a little caramelizing on the back of my lower pan, where the hot gasses can come between the pans just a little.

You might just have to eliminate one negative at a time and see what your up against.

stirfamily · #**144** 03/14/13, 07:33 AM

I put up 3 pints yesterday that looked fine in the pot but after they cooled down they became very cloudy, looks more like apricot jam. All my other jars have been a beautiful amber color. We had a foot of snow last week with an inch of rain early this week. Thinking maybe the snow melt along with all the rain might have changed the sap? Everything was filtered. Not sure what is going on. Never had syrup turn out like this before. Any ideas? I've been wanting to try making maple candy, I might just use this batch for that.
karen in NE Indiana

Forerunner · #**145** 03/14/13, 07:38 AM

Tree bark tea from rain can do funky things to the finished product.

If it tastes fine, go ahead and make your candy from that batch.

stirfamily · #**146** 03/15/13, 10:27 AM

Thanks Forerunner.

fatrat · #**147** 03/15/13, 06:40 PM

I like the real dark syrup. The dark stuff I've had has the best taste, much stronger, can't get enough of it. I just wish I had a place I could make my own. You guys sure are fortunate.

**Kris in MI** · #**148** 03/16/13, 09:50 PM

Best uses for scorched syrup? Like, nearly to the sugar stage, but didn't get stirred and has a very roasted, slightly scorched taste? I have about a pint of a small batch that got away from me last night.

Today I reheated a couple spoonfuls of it until the crystals melted, then had it over vanilla ice cream. MMMM! What else can I use it for?

Forerunner · #**149** 03/17/13, 12:15 AM

Lightly scorched syrup can be used in baking, where it will be nearly undetectable.

Pies.....cakes....cinnamon rolls.....

I've also boiled or otherwise dehydrated scorched syrup on down to rock candy/sugar crystals, where the flavor just adds some character.

Coffee is another place to hide scorched syrup.

7thswan · #**150** 03/17/13, 09:13 AM

I like to use syurp in cooked carrots. I take the liquid out of a jar of canned carrot slices, add syurp to the carrots, then thicken the carrot liquid with a bit of cornstarch. Heat the carrots and syrup add the liquid to thicken. I've also discarded the liquid and used orange juice in place.

HappySevenFarm · #**151** 03/17/13, 04:04 PM

Quote:

Originally Posted by Forerunner

Bulk syrup can be heated to 180 degrees, F, and poured into hot canning jars with hot lids and sealed to last forever.
We have some so canned from the late 90s, still hidden in the dark recesses of the canning pantries, and never had a jar go bad.

If left to sit out too long, it will develop a white mold, which is harmless and can be merely plucked out with a fork. When in question, reheat it to kill any spores.

Refrigeration will keep syrup good for months, anyway.

I just opened a half gallon jug of the last syrup we made in Maine before we moved to KY which was 2007. It was just as good as it was 6 years ago and wow! What a different flavor it has.

Forerunner · #**152** 03/18/13, 09:19 AM

For those who may be trying to catch up with my backwoods, hillbilly syrup operation.....I have good news !

The river came out of its banks a week ago....though I did have a 24 hour warning....and we pulled buckets and spiles.

We did, however, manage to break our previous record by over ten gallons, topping the year at a comfy 123 and one half.

Now I'm pruning grapes and fruit trees while mulling over where to open up potato season.

**Kris in MI** · #**153** 03/18/13, 11:50 AM

I'm bringing in my jugs (I use milk jugs to collect in; cheapy redneck style) today. Not because it's so warm I'm done collecting. No, because it's so cold (and going to get colder for the next two days) that they are froze solid. Will rehang them later in the week, when it is supposed to be above freezing during the day again.

tab · #**154** 03/20/13, 02:02 PM

FR, congrats! That is a lotta work but what a sweet reward!

Lousey weather, haven't done any collecting in over a week. May have some broken buckets when this is done. Got a foot of snow inthe last 18 hours with more coming, sigh.

To add insult to injury I did a new one Mon. Decided to finish the last almost syrup, had it in my best, use it ALL the time, how did I live without it, stock pot and forgot about it. Ruined about a gallon of syrup and have scorched on carbon in my pot. Had an awful mess on the old stove. Made me ill, all of the work to say nothing of it could have caused a fire. Any suggestions on how to get the carbon off? Couldn't have been in the old, seen its better days stock pot......

michiganfarmer · #**155** 03/20/13, 03:58 PM

nothing here but freezing temps so far.

stanb999 · #**156** 03/21/13, 06:45 AM

Same here. Everything is froze up solid. Today I'm going to go and try to get the bags emptied. Sap block ice... Forecast is terrible for all but Sunday where the hi is to be 35F. Here in NEPA it's still winter.

On a different note. Scored a new boiling pan. It's a double full size steam table pan. 21 x 25 x 6 inches deep. This should help speed the boil. It should hold around 10 gallons at once.

Forerunner · #**157** 03/21/13, 08:23 AM

It's been in the teens the last few nights.

We mightuh made 150 if we hadn't been run out uh the river bottom.

Joe_Dirt · #**158** 03/25/13, 11:36 AM

Haven't seen many maple trees here in lower Delaware, but I'd love to get into this.

michiganfarmer · #**159** 03/25/13, 02:34 PM

Still no temps above about 35 fereignheight. Suppose to get some warm temps this week and weekend. I hope so. 1300 taps waiting to run.

Sour Kraut Farm · #**160** 03/25/13, 06:06 PM

Running like mad here in Maine, can't keep up!