Maple Syrup Production for the Beginner Part 5: Sap Collection
Cornell University’s Maple Specialist, Steve Childs, offers this video series for beginning sugarmakers.
Resource type: Practical Skills
Showing 161 – 170 of 314 resources
Getting Started with Small-Scale Maple Syrup Production
Making maple syrup is a time-honored tradition for woodlot owners, and anyone who has even a few maple trees. The process is as simple as boiling sap, but attention to a few details will make for a more pleasant, productive, and safe experience. A warning first, many people who start with just a few tapped trees quickly catch the maple bug; what starts as a handful of tapped trees can expand into hundreds of tapped trees.
Ask Proctor
Why are my tapholes leaking and what can I do about it? (Part 2) Being able to recognize what is really a leak and what is not takes some time and thought and experience. This article offers some tips.
Maple Sugaring Tips for Beginners and Backyard Maple Sugar Producers
Tips on tree identification, tapping, sap collection, boiling, and more.
Maple Setup and Guidelines
Tips for designing tubing systems and tapping
Good Agricultural Practices/Good Handling Practices Food Safety Plan for Maple
Template for creating a food safety plan for your sugaring operation.
Maple Food Safety Plans
Creating a food safety plan can help you maintain high-quality production and can help you when training new employees. This model food safety plan for maple is based on the recommendations made in the U.S. Food and Drug AdministrationÕs Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables (PDF), on the 2011 Food Safety Modernization Act and on industry recognized food safety practices.
Ask Proctor
Why are my tapholes leaking and what can I do about it? (Part 1) There are often several issues involved in leaking tapholes, and sometimes the applied remedy itself turns out to be the actual problem.
Sanitary Design and Construction of Food Equipment
To ensure safe food and adequate sanitation programs, the equipment used for processing and handling food products must be designed, fabricated, constructed, and installed according to sound sanitary design principles. This ensures the equipment can be adequately cleaned and sanitized, and that surfaces are resistant to daily exposure to corrosive food products and cleaning/sanitizing chemicals. Equipment that does not meet basic sanitary design principles, or is installed or used improperly cannot be adequately cleaned and sanitized.
Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices–an Overview
As part of the Food Safety on the Farm series, a collection that reviews the generally recognized principles of GAPs as they relate to produce, primarily at the farm level and with particular focus on fresh Florida crops and practices, this publication provides an overview of GAPs.