maple syrup filter

It's called nitre, or sugar sand. Sometimes you get a lot of it, sometimes almost none at all. I've never heard an explanation for why it varies so much from tree to tree, year to year, or even run to run.

Even regulation felt syrup filters don't take all of it out. We pack our personal syrup in glass bottles, and it's quite obvious the amount that gets thru the filters. I picked up some new 1/2" thick felt and boiled it to remove off flavors, and that's what we filter with - twice! We filter once as we draw it off the evaporator, and again into the finishing pan, and STILL we get some nitre in the bottles. It don't hurt nothing - just looks bad. Let it settle out and don't pour the dregs on your pancakes.

A syrup hydrometer is only $15 or so, and removes any doubt if it's done boiling. Be warned - you only drop these once per unit, so get a spare.

WE haven't had a run since Wed. of last week. Dumped buckets yesterday, but if we don't get one by the weekend, I think the season's over in New York.

When finishing the syrup my mother dumps in a half-cup of milk when the batch is almost finished. The milk protein curdles and grabs a lot of the sediment and sand in the syrup. This makes it easier to filter the product through a folded dishtowel.

Be sure to bottle the syrup at above 180 F. My first syrup run was dangerously thin in my mother's opinion. Everyone who tasted it, however, adored the stuff. The remainder didn't spoil, either. In a few tries since I've never been able to duplicate the flavour of that first batch fueled by beginner's luck.

Also check out:
www.leaderevaporator.com

www.waterloosmallusa.com

• Online version of a producers manual put together by the experts