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In professional maple syrup production, the maple syrup maker will boil anywhere from about five gallons to 13 gallons of sap down to about a quart of maple syrup. When the syrup reaches 7 degrees Fahrenheit over the boiling point of water (212 degrees F), or 219 degrees F, the syrup should be done.
What temperature does maple syrup finish at?
Finishing Syrup The sap should be at a boiling temperature around 217°F to 218°F. Transfer the concentrated sap to a smaller boiling pan or pot and complete the finishing process on a controlled heat source such as a gas burner, camp stove or kitchen range.
How do you know when your maple syrup is done?
Boil it as soon as you can. Finished maple syrup will be 7°F above the temperature of boiling water at your elevation. Your syrup or candy thermometer will tell you this. If you have a larger operation you may get a syrup hydrometer and testing cup which will tell you when the syrup is done.
What temperature does maple syrup turn to Candy?
In a large heavy-bottomed saucepan, bring the maple syrup to a boil over medium-high heat stirring occasionally. Boil until syrup reaches 235 degrees F (110 degrees C) on a candy thermometer.
What temperature do you bottle maple syrup?
Syrup should be bottled between 180 degrees and 200 degrees. Three ways to check syrup density are: A candy or digital thermometer can be used and should read 7.1 degrees above the boiling point of water.
How long do you boil maple sap to make syrup?
Boil concentrated sap in kitchen until it reaches a temperature of 7 degrees over the boiling point of water (varies with elevation). Skim off foam, if necessary. Pour into sterilized canning jars, leaving appropriate head space, and cover with sterilized lids and rings. Process in boiling water bath for 10 minutes.
At what Brix is maple syrup?
The unit of measure most often used for syrup density is Brix – one Brix is equal to about 1% sugar content. The correct density for maple syrup is between 66° and 68° Brix, with some local jurisdictions that have strict maple laws requiring a narrower range.
What does Brix mean in maple syrup?
The Brix scale indicates the percentage of sugar in the maple syrup. The Baume scale is a measure of how dense the maple syrup is related to the density of water. The correct density for maple syrup is a minimum of 66% sugar (66°Brix/35.6°Baume).
Should maple syrup be refrigerated?
YES. Once the container is open, maple syrup should be refrigerated. Once in contact with air, mold could develop if the product is not refrigerated. What’s more, refrigeration tends to reduce evaporation which is usually followed by crystallization of the product.
Why does my homemade maple syrup crystallized?
Simple syrup crystallizes when enough of the sugar molecules stick to one another that they become insoluble in the water. In a syrup prepared with a high 2:1 ratio of sugar to water (often referred to as a rich syrup), the chance of sugar molecules clustering and crystallizing is high.
How many times should you filter maple syrup?
Before you get to pancakes, your syrup will be filtered three times. Each step is quick and only takes a few minutes. A quick aside: If you’re making black walnut syrup, don’t use the thick filter. Walnut sap contains more pectin than maple sap, so it’s too thick to run through this type of filter.
Can you overheat maple syrup?
Bottle the maple syrup at about 180º – 190º F. Do NOT overheat the syrup or you will create sugar sand in the syrup and you will have to start over with filtering again.
What happens if you overcook maple syrup?
Maple syrup that is boiled too long will crystallize and maple syrup that isn’t boiled long enough will spoil quickly and will be watery because the concentration of sugar in the syrup will be too low.
Can I Reboil maple syrup?
A hydrometer measures the amount of sugar in the syrup. When the sap reaches 66.9% sugar, it is then maple syrup. No, you can’t. If it is crystallizing it means you got it too hot when you’re boiling it.
Can you freeze maple syrup in glass jars?
The glass jar can be used to freeze the maple syrup, as well as to store the maple syrup after it has been taken out of the freezer. The glass jars will also protect the maple syrup from oxygen and moisture, which can cause a deterioration in quality and taste.
Why is canned maple syrup better?
Hermetically sealed metal cans protect the flavour and hygiene, and give syrup a significantly longer shelf life. According to FPAQ spokesperson Caroline Cyr, the design of the iconic can dates back to 1951 when canning maple syrup was a relatively new method.
When should I stop collecting sap?
When the temperature remains above freezing or buds start to form on the tree, it is time to stop collecting sap.
Can you stop boiling sap and start again?
If you leave it full once you start to boil again and are ready to start allowing new sap to come in I normally will draw off a a couple of coffee pots full of hot sap and pour it into the starting point of the second channel.
Can you freeze maple sap before boiling?
A more proven freeze method. Typically at the end of the mainline but before the storage tank, the sap is run through a refrigerated pipe. The water freezes, concentrating the sap which continues to flow through into the storage tank for boiling.
How do you test maple syrup with a hydrometer?
Without letting the syrup cool, place the cup on a level surface and immerse a thermometer. Slowly immerse the hydrometer into the syrup into the test cup until it reaches the “HOT” test mark and then carefully release it.
