Posted by Adirondack case guy on December 17, 2013 at 15:04:51 from (74.69.160.79):
WE got several orders for maple cream from YTers around the country. Yesterday the wifey and I boiled down 2 gal. of syrup in 1/2 gal batches, yielding 34 half pints, plus a mixing spoon full. The difference in the yeild is from the additional water that is boiled out of the syrup, plus what sticks to the pans and pot. The syrup has to be heated to 230F to make cream, and then cooled to room temp and stired to crystalize it. We use a SS mixing bowl setting in a tray of ice to cool it, and found that the side burner on our built in barbacue, worked well to get the syrup up to temp. The usual little labled plastic maple cream containers haven't got here, so we went to plan B and used 1/2 pt. canning jars. Loren, the Acg.
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