Homemade Maple Syrup and the Ka-Bar Dozier

Discussion in 'Wilderness, Water & Woods Trading' started by happyjackotter, Apr 3, 2018.

  1. happyjackotter

    happyjackotter NYS Guide Vendor

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    Who doesn’t love Maple Syrup? It’s actually really easy to make. You can buy the taps from your local garden store at about 6 bucks a piece. Locate some maple trees on your property, tap a hole and start collecting sap. I tapped 4 trees and netted about 5 gallons of sap a day. Not bad. You don’t have to have a crazy elaborate setup to enjoy some homemade Mapley goodness. 5 gallons of sap boils down to about a cup of syrup which is plenty for Sunday Morning breakfast. I used a 5 gallon stainless steel pot on a Burner to reduce the sugar water. You have to reduce it in two stages. The first stage takes about 2 and a half hours. You want to boil the sap down to about 3/4 of an inch left in the bottom of the pot. You then remove it from the heat and let it cool. The second reduction is the most important. Strain the sap into a smaller pot using cheesecloth to remove fine particles. You then bring the sap to a boil again. This time you really have to pay attention to the temperature using a cooking thermometer. The magic number you need to hit is 219 degrees Fahrenheit. The sap will quickly get to about 212 degreees the stall out. It takes a while for it to reach 216. Once it does it will start climbing quicker to the magic 219. Let it boil at 219 till it reaches your desired thickness. But be careful, you can go too far and burn up your little science experiment. Yep. It happened to me the first go around. Haha. All part of the fun right? Once it reaches the desired thickness pour it off into a glass jar and let cool. Voila! Awesome fresh no preservative organic maple syrup. You can the use it for your pancakes or....a little secret I’m going to share with you. 50/50 shots of maple syrup and Honey Jack Daniels is amazing. Enjoy!
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    P.S.-The Kabar Dozier is an awesome little Folding Hunter. Great for Field Dressing and really any slicing task. Lightweight and with the Ka-Bar durability you have come to expect. Check our website for more details! Thanks folks!
     
    Last edited: Apr 3, 2018
  2. Sandcut

    Sandcut 3% Neanderthal Vendor

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    Nice! I'm always amazed at just how good tree sap can be.

    I'm hoping to finish another 1/2 gallon of syrup this weekend, provided the temps stay above freezing enough for sap to flow.

    One point to touch on. The magic number isn't necessarily 219°. It is 7° above boiling. Now at sea level the two temps are one and the same. However, the boiling point of water decreases as elevation increases. Here at 2,000' above sea level, water boils at 208°, so the magic number is 215°. When I first started to make syrup I kept taking it to 219° and, when it would cool, I would get a big deposit of sugar in the bottom of my jars. I was supersaturating the solution by boiling it too long. Once it cooled off it could no longer hold the sugar in solution and it would precipitate until it reached an equilibrium of saturation. The result was that I was boiling away good syrup and getting less than I could have put up.

    The first batch I canned this year I finished during the one nor'easter storm that had a really low pressure system. The syrup actually hit the first boiling plateau and went to syrup at 213° because the pressure was so low due to the storm. Crazy stuff.
     
  3. happyjackotter

    happyjackotter NYS Guide Vendor

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    @Sandcut Great info. I was told the number was 219 by a friend. It seems to be working well here. We have had high pressure on the days that I’ve cooked it down. I didn’t even think about the fact that atmospheric pressure affects boiling points. This is the first year making syrup and apparently have a lot more to learn to gain consistency. Thanks for the info sir! Hopefully this will help other people start or hone in their syrup making.
     
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