The Food of WWII

It's rather simple but time consuming. After collecting the sap you boil it down until the temperature reaches 7 degrees above the boiling point, generally 219 degrees F or 107 C. The "correct" way is to closely watch the boiling point - depending on the conditions water will boil anywhere between 210 and 214 degrees, as the sap condenses the temp will rise (slowly) and once the sap has reached the correct consistency, 219*, you have Maple syrup.
Also it MUST be filtered along the way. This helps takes out the heavier particles that turn into Niter. I boil down from two large pots until I can then pour the almost syrup through a pre-filter (basically a very large coffee filter) into a smaller pot. Then using a candy thermometer sit and stare at the line creeping up to the 219 mark. Once it hits 219 let it continue to boil for a minute or two then pour the finished syrup through another final filtering using a pre-filter inside a Orlon cloth filter. I work in stages so once I have this I take the finished pot into the house and bring the syrup back up to 180 degrees and pour into bottles.

When I first started making Maple syrup there was a little 'Trial & Error' . The amount of steam that comes off the pan can literally peel the paint off the walls so they suggest to do all the boiling outside. The sap is 'sticky' straight from the tree and the steam if not exhausted turns a closed area into a sweet smelling tacky Sauna. Plus sitting outside in the elements adds to the 'Old-Time' feel of Doing It The Way they did in the Old Days. Not wanting to go through the hassle of building a wood burning fire pit outside and preferring comfort over nostalgia (it can be miserable weather outside in April up here), I use an electric stove which I am fortunate to have in our old cabin I turned into a storage/workshop clutter gathering place.
You can continue to boil after the temperature reaches the syrup stage to get a slightly thicker syrup but to me there's not a lot of difference. And if you go too high the "Niter" in the syrup can cause a sugar-sand that can show up in the bottle. It doesn't hurt the taste or have any detrimental effect but looks odd to see sugar crystals floating around. Oh and if the candy thermometer has one of those plastic sleeves with the recommended temps for different things don't believe the 230 degree for syrup. I've tried to explain to someone that is for making sugar syrup and Not Maple syrup. But they wanted thicker syrup and then they complained about the chunks of sugar sand filling their bottles ?

This is kind of long-winded but the basics are all here

 

A good roiling boil evaporates the sap at a good clip and you do have to keep an eye on the level of fluid. I always keep the level no less than an inch and a half. I've been fortunate or just down right lucky, but so far each batch has come out great.

Tomorrow I'll post a picture of the finished product

You can see the mess it makes !

 

Absolutely worth it ! Something I forgot to mention was checking the density of the syrup with a hydrometer. For "official" Maple Syrup it must have a reading of 32 degrees Baume with the syrup checked at 211degrees F. This last batch was boiled to 220-221 degrees and when I tested with the hydrometer it was a little 'light', just over 31 Baume. I could have boiled it more but I'll use the last batch first and it won't last long enough to worry about sugar sand or storage problems.
The bottle on the left is from the first batch this year and the right is the last batch. Shows how the sap begins to change as the leaves start to bud.

 

Now back to our regular "The Foods of WWII" Programming.

 

Planning on having Spam for lunch today and needed some inspiration.

Wishing Jack B well

 

Ever since Jack mentioned Spam in this thread I've always had a couple cans in the pantry. Matter of fact I had a Spam Omelet yesterday ! The Hickory Smoked is excellent in scrambled eggs or a simple spamwich

 

Wanted to bump this.

I had a Spamwich the other day and hope Jack is doing well !
Damn Covid and condescending a-holes.