Showing 171 – 180 of 210 resources

Boiling Clean With Air

I have been using the bubbler now for six years. I have found that the bubbler allows me to boil as hard as I want without using any defoamer. Pumping natural clean air into the pans is better than adding defoamer of any kind to make a good tasting and pure product.

Avoiding equipment trouble

Common problems with sugaring equipment and how to avoid them.

Alternative fuels for evaporators

Wood chips, wood pellets, and used vegetable oil can all be used to fire properly adapted evaporators. Each has advantages and challenges.

Industry Review Air Injection Technology and Its Use in the Production of Maple Syrup

In recent years, some maple equipment manufacturers have sold air injection (AI) technology equipment for the production of maple syrup. For purposes of the recent industry review conducted by the International Maple Syrup Institute, air injection technology is defined as the forced introduction of air through a series of perforated pipes submerged in boiling sap in the front and/or back pan of a maple syrup evaporator.

Technical Position Paper on Air Injection

The use of air injection technology in the maple industry can be defined as: the forced introduction of air through a series of perforated pipes submerged in the boiling sap in the front and /or back pan of a maple syrup evaporator. Several studies conducted in recent years have investigated aspects of the use of air injection technology in the process of maple syrup production.

Achieving the Right Syrup Density

Achieving a consistent and acceptable density level for maple syrup continues to be a challenge for many producers.

Metabolism Off-Flavor In Maple Syrup – Part I: Identification of the compound responsible for metabolism off-flavor

Research on metabolism off-flavor in maple syrup at the University of Vermont Proctor Maple Research and Extension Center (PMREC) had two main objectives. The first was to identify the primary compound(s) responsible for metabolism off-flavor in maple syrup. Once the responsible compound or compounds were identified, measures to reduce or remove the off-flavor from finished maple syrup could be investigated. Thus, the second main objective was to determine whether a technique could be found that maple producers and packers might employ to effectively remediate the flavor, and thereby increase the economic value, of metabolized maple syrup.

Storing Your Bumper Crop

Once the season is over you need to use a little TLC when it comes to storing maple syrup so it will maintain its quality and value. If you have a lot of syrup setting in drums here are a few suggestions.