Maple syrup is a natural sweetener used in many recipes and confectionary preparations. It's also an expensive product, so if you happen to have a maple on hand, you can follow these tips to get the syrup at no cost.
Steps
Part 1 of 3: Engrave the Tree
Step 1. Find a maple
The most important concept of engraving to obtain the juice (the sap, hereinafter referred to as juice) is to find the ideal tree. Look for a tree that is at least 30 cm in diameter and that grows in bright light.
- The maples that give the most juice are of the sugar maple or black maple variety. Other varieties also provide juice, but in lesser quantities.
- Avoid trees that don't look very healthy or have been damaged in the past, as they can't provide as much juice as a healthy, large tree.
- If the tree is very large, you can make more than one incision. For plants with a diameter of 30 to 50 cm, you can make only one incision. Trees with a diameter from 50 to 70 cm can bear two incisions and trees with a diameter greater than 70 cm can be engraved three times.
- More leafy trees usually provide more juice than those with fewer branches and leaves.
Step 2. Learn the right time to carve the tree
This depends on the local latitude and climate, but usually falls in the period from mid-February to mid-March. The temperature should be above freezing during the day, and below freezing at night.
- The fluctuations in temperature favor the transport of the juice in the pots of the plant, taking it from the leaves and trunk towards the roots.
- The juice flows for 4 to 6 weeks, although this depends on the health of the plant and the environment in which it grows.
- Usually the best juice is harvested at the beginning of the season.
Step 3. Get everything you need
To engrave maple, you'll need a bucket with a lid (to keep insects or debris from getting into it), a spout and a drill. A large plastic bin can also be useful for storing the juice you will be collecting.
- Carefully clean the spout, bucket and lid by washing them with water and bleach. Make sure all items are dry before starting work.
- Get wood drill bits, 8 or 10mm in diameter.
Step 4. Decide where to make the incision
To do this, you need to understand which are the ideal points for engraving. The incision should be made in an easy-to-reach area and always in healthy wood. Score on the side that is most exposed to the sun, usually the one facing south.
- If possible, the ideal is to make the incision over a large root or in correspondence with a large branch.
- If the tree you need to engrave has already been engraved in the past, be careful to insert the new spout at least 6 inches away from the old hole.
- The incision should be made in an area of sound wood. While you are drilling, the wood that comes out must be hazel or light hazel, if it is dark or chocolate colored, it will be better to find another point to engrave.
- Drill the hole on a sunny day so the wood doesn't crack from the freezing temperatures.
Step 5. Drill the hole
Tilt the drill upwards, so that the juice flows more easily. The hole should be about 5cm deep.
- To understand how deeply to engrave, you can mark the predetermined length on the tip of the drill, applying colored tape.
- Use a sharp or new tip so that the hole is clean and not frayed, which would result in a lower juice harvest.
- When you have finished drilling, remove all wood chips from the incision.
Step 6. Insert the spout into the shaft
Secure the nozzle with a rubber mallet so that it is inserted and cannot be easily removed.
- Do not insert the spout too hard, as you risk cracking the wood.
- If you don't want to buy a new one, you can make your own using a 1cm diameter aluminum tube and spreading one end to pour the juice into the bucket.
Step 7. Hang the bucket
Put it on the end of the spout, using a hook or wire.
- Make sure that the bucket is securely hooked and that it cannot fall due to the effect of the wind or a sudden impact.
- Cover the bucket with the lid to prevent debris or insects from getting inside.
Step 8. Wait for the juice to be collected
Empty the bucket every day in the afternoon when the temperature is highest. If the weather is mild, you can harvest the juice for about a month or so.
- A healthy tree can provide 40 to 300 liters of juice, depending on the environmental conditions.
- The juice does not flow if the temperature does not rise above freezing during the day, or if the night temperature does not drop below freezing or is too mild.
- Collect all the juice in a large container, such as an empty, clean bin. Otherwise you will find yourself many full buckets and little room to maneuver.
- If the temperature rises above 7 or 8 degrees, the juice must be kept in the refrigerator, otherwise it begins to ferment and feed bacteria.
Part 2 of 3: Making the Maple Syrup
Step 1. Get everything you need
It will be useful to have a large pan and a camping stove or wood stove placed outside. You will also need fabric filters and containers to store the syrup. If possible, avoid boiling the juice indoors, as it produces a lot of steam.
- You can use a dehumidifier to reduce condensation from boiling and boil juice indoors.
- A syrup or cake thermometer is very suitable for boiling juice to reach the most correct temperature.
- The use of a wood stove allows you to obtain the best quality syrup, as it gives it a very rich smoky aroma.
Step 2. Boil the juice
Make sure there is always at least 12 inches of juice in the pot so it doesn't burn. Be careful because the juice evaporates very and very quickly.
- While the juice is boiling, add more so that it is always at least 12 inches high in the pot. You can add cold or preheated juice.
- Boil the syrup until it reaches 103 degrees. This process allows you to obtain pure maple syrup. If you want to get maple sugar, keep boiling the syrup until it reaches 112 degrees.
Step 3. Filter the syrup
Use a fabric filter, found on the web, to separate the grains of sugar that can form during boiling. Always filter the syrup when it is hot, between 80 and 90 degrees.
- Warm the filter in the water for a few minutes before using it. This helps filter the syrup more easily and kills any microorganisms in the filter.
- Keep the syrup to be filtered in a closed container, so as not to disperse the heat too much.
- If it gets too cold, reheat it to between 80 and 90 degrees. Be careful not to overheat it, as it could burn.
- If the syrup flows out of the filter too quickly, the filter itself may be damaged and must be replaced. The syrup should drain slowly, not run like water.
Step 4. Place the syrup in a closed container
To extend the date by which to consume it without losing its characteristics, and safely, you can freeze each container after opening it. The syrup can be used as a sweetener in recipes and as a glaze for desserts with a magnificent maple flavor.
Part 3 of 3: Using Maple Syrup
Step 1. You can make maple syrup candies
This recipe is the basis of the uses of the syrup: boil the syrup at a higher temperature, so that it becomes solid sugar. Pour the thick liquid into molds and let it cool, then enjoy the magnificent flavor and maple flavor.
Step 2. Try maple glaze
This icing is a perfect addition to any cake or parfait and is super easy to make. Mix the syrup with brown sugar, vanilla, butter and white sugar and you'll have the icing ready in no time.
Step 3. You can make maple rice pudding
This is a flavorful, sweet dessert made from white rice and milk or cream. Add maple syrup and cinnamon and you get a perfect fall dessert.
Step 4. You can make yourself a cup of hot chocolate with maple syrup
This recipe for a delicious cup of chocolate involves the addition of a few drops of maple syrup, which gives an interesting note to the taste of the chocolate. It's a perfect recipe for cold evenings when it's snowing outside.
Step 5. You can make walnut and syrup pralines
The combination of the taste of walnuts with maple syrup and the intense aroma of chocolate creates a dough that will surely be envied by acquaintances, who will surely ask you for the recipe.
Advice
- Keep in mind that maple juice is reduced 40 times in the process that creates the syrup.
- If the tree is more than 40 cm in diameter and you want to get more juice, you can score it on two opposite sides. However, be careful to make the incisions to the east and west, as the incisions made on the north side produce much less juice.
Warnings
- If you carve a tree that is less than 25 cm in diameter or younger than 30 years, there is a possibility of damaging its growth or causing its death.
- Never leave the syrup unattended while it is boiling.
- When boiling the syrup, keep the boiling under control to prevent it from solidifying too much or burning.
