Guest guest Posted March 13, 2005 Report Share Posted March 13, 2005 Any suggestions? Should I boil it down some more and make maple sugar? (recipe anyone?) Can I do that in my kitchen without turning it into a sticky mess? Has anyone out there frozen maple syrup? My dh already teases that I'll freeze anything - I'd never hear the end of frozen maple syrup... Thanks! Jan **************** I've never done it, but I would try canning it in a hot water bath. Don't think you can make maple sugar simply by boiling down the syrup - it is probably dehydrated at some point in the processing, but I'm not sure. You can, however, make a nice taffy by boiling the syrup until it thickens and then pouring it over a bucket of snow Vivian <HTML><!DOCTYPE html PUBLIC " -//W3C//DTD XHTML 1.0 Transitional//EN " " http://www.w3.org/TR/xhtml1/DTD/xhtml1-transitional.dtd " ><BODY><FONT FACE= " monospace " SIZE= " 3 " > <B>IMPORTANT ADDRESSES</B> <UL> <LI><B><A HREF= " / " >NATIVE NUTRITION</A></B> online</LI> <LI><B><A HREF= " http://onibasu.com/ " >SEARCH</A></B> the entire message archive with Onibasu</LI> </UL></FONT> <PRE><FONT FACE= " monospace " SIZE= " 3 " ><B><A HREF= " mailto: -owner " >LIST OWNER:</A></B> Idol <B>MODERATORS:</B> Heidi Schuppenhauer Wanita Sears </FONT></PRE> </BODY> </HTML> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2005 Report Share Posted March 13, 2005 alangaud wrote: > > > I got some local maple syrup, and now I'm not sure how to handle it so > some will still be good at this time next year. The Amish farmer I > bought it from said that after a while it will develop mold on the > top, but you can scrap it off, and the rest is fine. I have had local 100% maple syrup keep in a sealed container in my refrigerator for over a year. Sincerely, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2005 Report Share Posted March 13, 2005 >I got some local maple syrup, and now I'm not sure how to handle it so >some will still be good at this time next year. The Amish farmer I >bought it from said that after a while it will develop mold on the >top, but you can scrap it off, and the rest is fine. However, I found >a Mother Earth News article (http://www.motherearthnews.com/arc/5926/) >that said maple syrup can go bad, and you need to preserve it by >canning or freezing. (Or filling your jars with the really hot syrup.) >I brought my own jars to the farm and they were filled with cooled >syrup. > >I don't have a problem with scraping mold off and eating it anyway, as >long as it's not toxic and the flavor hasn't changed. Any suggestions? >Should I boil it down some more and make maple sugar? (recipe anyone?) >Can I do that in my kitchen without turning it into a sticky mess? Has >anyone out there frozen maple syrup? My dh already teases that I'll >freeze anything - I'd never hear the end of frozen maple syrup... > >Thanks! > Jan > Jan, I haven't been fortunate enough to get local maple syrup, but I always refrigerate open jars of it. You can freeze it if that's more convenient. It becomes a viscous glob in a large container - at least it never froze solid for me. You can always make some pralines with some of it. Make crispy nuts of your preference, boil down the syrup for 12 minutes or so, stir in nuts and spread on a buttered dish. Break into pieces when " dry. " The maple will become sugared and you'll have a handy snack that can be left in the cupboard indefinitely (but they won't last ;-) ). Here's a recipe I used over the holidays. The butter is optional and can be reduced as desired or substituted with coconut oil: 1 1/2 lbs. pecans 1 cup maple syrup 1/3 cup butter Deanna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2005 Report Share Posted March 13, 2005 We used to have maple trees and collected the sap, then we boiled it down outside in a vat over a camp fire, until it reached 108° and strained it into canning jars. Then they processed the canning jars in a hot water bath. I'm not sure that you could boil it down enough to make maple sugar. Cheryl C-Ky ADHD http://comfort4adhd.tripod.com/ CountyKyFreeCycle/ Dom's Kefir in-site for information: http://users.chariot.net.au/~dna/kefirpage.html ---------- No virus found in this outgoing message. Checked by AVG Anti-Virus. Version: 7.0.308 / Virus Database: 266.7.2 - Release Date: 3/11/2005 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2005 Report Share Posted March 13, 2005 Thanks for the suggestions. I think I will 'can' some of it, so I don't have to keep it cold. (I've never done any canning, and it's probably time to get over my fear of trying it.) Also the maple nut candy sounds really yummy. I did find a web site that had simple instructions for making maple sugar and other maple goodies: http://buffummaple.com/howto.html I'll give it a try with a small amount to see if it works. I have no desire to make large amounts maple concrete... I'll post if it's as easy to make as it sounds. Thanks again, Jan --- In , " CherylC " <lilgrngeo@a...> wrote: > > We used to have maple trees and collected the sap, then we boiled it down outside > in a vat over a camp fire, until it reached 108° and strained it into canning jars. > Then they processed the canning jars in a hot water bath. > > I'm not sure that you could boil it down enough to make maple sugar. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2005 Report Share Posted March 13, 2005 > Message: 20 > Date: Sun, 13 Mar 2005 09:37:44 -0500 > From: " CherylC " <lilgrngeo@...> > Subject: Re: Maple syrup questions > > > We used to have maple trees and collected the sap, then we boiled it > down outside > in a vat over a camp fire, until it reached 108° and strained it into > canning jars. > Then they processed the canning jars in a hot water bath. > > I'm not sure that you could boil it down enough to make maple sugar. > Sure you could. I've never made it, but the principle would be the same as candies made with a sugar syrup. At some point, enough water evaporates that the solution becomes hotter than 100 C. One continues to boil until it reaches the proper state (soft ball, I would guess for most maple sugar I've had) and then pour it out to cool. I suspect it would be a hard process to control in a syrup evaporator. Per Carla Emery: " _You will make maple sugar if you don't watch the boiling sap carefully in its last stages._ If allowed to get even slightly too dense, the syrup will gradually, over the succeeding months, precipitate out rock-sugar crystals, which will collect on the bottom of your jar. These crystals are hard and tasteless. It's safer to stop a little short of the ideal density than to let your syrup go a little past it. On the other hand, if you deliberately want to make a maple candy, then pour some of it onto clean snow. When it's close enough to done it will cool on the snow into a glasslike rock sugar. To make the whole amount into rock sugar candy, heat your syrup to 32 degrees F more than the boiling point of water at your altitude. Then cool slowly back down to 155, stirring constantly. Then pour it into molds. " Quote Link to comment Share on other sites More sharing options...
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