maple sugaring in your kitchenPosted: February 14, 2011
Just a quick post, now that it is sugaring season in West Virginia. I made two gallons last year, mostly from one good tree. In the vein of encouraging posts I sometimes post here, I want to encourage you if you have even one decent sized tree somewhere convenient, to go buy a couple three dollar taps from your hardware store, hitch them up to milk jugs or something, and boil off the sap in your kitchen, or on your wood stove. The main thing to consider is, that in the boiling of sap to get a gallon of syrup, you’ll have to boil off some forty gallons of water. This is the reason that even slightly serious sugarers do it not in their home kitchens. But, with just a couple taps, not so much a problem.
The other question is when to stop boiling, but this isn’t so important. If you over-cook it, it will crystalize, and you’ll need to reheat it and add water. If you under-cook it, it won’t be as thick as it might be, and will go bad faster.