Posted by Caterpillar guy on April 14, 2015 at 15:42:38 from (75.134.175.12):
In Reply to: Adirondack Case Guy posted by Mark W. on April 14, 2015 at 10:48:26:
We have not made syrup for a few years. We would tap about a hundred trees each year in a 10 acre woods. We use a pan about 3ftx 7ft about 8-10 inches deep. This is a small scale deal. We would get about 30-90 gallon depending on the year. We would boil in the woods till we had about 2 pans full down to on 5 gallon pail then finish it off on the stove in the kitchen. For finishing we would boil it down till it lost the sweet watery taste. I can taste the difference. Dad can not taste it to tell when it is done. We then pour it into a small tank like thing with a felt hat looking strainer. This gets most of the sand ash and general dirt out. We seal it in jars just like as if you are canning tomatoes or such. The jars are washed and in a shallow pan of boiling water for sterilization along with the lids. As the jars fill up we seal them with the lids and let them cool, anything that does not seal we keep up in the kitchen to eat. Should you have some of your stored syrup that gets a bit of mold on top, open the container without tipping, skim off the mold. If it has a sour smell dump it if not then just pour it in a clean pan and reboil this will kill the bacteria and be ready to eat afterwards. This process will bring back the good taste and freshen it up. We have been doing this for 3 generations this way nobody got sick or died from it yet. We gather all the sap by hand with pails and carry it. The sap is stored in a 2x2x6 water tank and trickled in as it boils.
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