Making Maple Syrup

Pancakes and Maple Syrup

We tapped 5 trees in mid-February for maple syrup. At the time, we weren’t positive they were maple trees having forgotten to mark them in the fall when they still had leaves, but we knew where the two maple groves were, and based on some internet searches about bark patterns, made a best guess.

At first, nothing happened and we had some doubts about the trees, but once it started to warm up, the sap started flowing. The sap flows due to changes in pressure caused by below-zero temperatures overnight and above freezing temperatures during the day (Historica Canada, Maple Syrup Industry) so we had to wait until the weather warmed up slightly.

The sap was nothing like I would have expected having grown up in southern Alberta where the spruce tree amber is thick and sticky. Maple sap is just vaguely sweet water that has to be boiled down for a long time before it becomes syrup. Like, a really long time! It also reduces significantly. One litre of maple sap produces about 5 tablespoons of syrup which explains why it costs so much in stores. But fresh maple syrup is especially delicious and having produced it ourselves makes it that much more valuable.

It’s been fascinating to experience this Canadiana first-hand and to have the opportunity to engage with bilingualism, Parliament Hill, the Rideau Canal, and the St. Lawrence River (yuge) in real life! We’re excited to keep exploring this end of the country and for all that awaits us in the backyard and the region this spring!

#maple #maplesyrup #tapping #mapletrees #homesteading #forestfood