Showing 171 – 180 of 310 resources
To ensure that your maple syrup is the best it can be, filtering out contaminants before packing is critical. Using paper and cloth filters to do so is an acceptable and inexpensive option.
Many producers use a filter press, which uses a pressure pump to push the syrup through a series of metal plates and frames, separated by single-use pieces of filter paper which capture the particles and result in crystal-clear syrup. For smaller producers, however, using paper and cloth filters and letting gravity pull the syrup through is an acceptable and far less expensive option.
A basic guide to tapping trees, collecting sap, and boiling.
How long can I store sap? Sap is a highly perishable product. This article explains what happens as it is stored, and how to avoid problems.
Signed into law in 2011, the final rules of the federal Food Safety Modernization Act (FSMA) took several more years to complete. Now that they have been issued, there are new requirements that may apply to many sugarmakers.
One of the most important skills for sugarmakers to master is knowing when what’s boiling in the evaporator has become syrup. Quality control is key, and packaging syrup too dense or not dense enough will ruin the best of any sugarmaker’s efforts.
Creating a food safety plan can help maintain high quality production and is a useful tool when training new employees and volunteers. This article explains the regulations and offers suggestions on creating a plan.
One of the most important skills for sugarmakers to master is knowing when what’s boiling in the evaporator has become syrup. This guide to mesuring density explains the tools and techniques for accurate measurement.
This video offers a detailed explanation for evaluating color when grading syrup.
This video offers a detailed explanation for evaluating clarity when grading syrup.