Transcript POWERPOINT

Lesson 6
Boiling and
Filtering Syrup
Maple Syrup in the Classroom
How much syrup will you make?
Jones Rule or Rule of 86
 To calculate the number of gallons of sap
required to make one gallon of syrup divide
86 by the % sugar content (brix) of the
sap measured by a sap hydrometer.
1 % ………………....86 gallons
1.5% ………………..57.33 gallons
2% ………………….43 gallons
2.5% ………………..34.4 gallons
3% ………………….28.6 gallons
6.1
Maple Syrup in the Classroom
Making Syrup
 Sap must be boiled down to concentrate the
sugar (sucrose).
 It will require several hours of boiling to
remove the water and concentrate the sap.
 The hotter the fire the faster the
evaporation.
 Be creative to utilize methods to boil off the
water as rapidly as possible, no two sugar
houses are the same.
6.2
Maple Syrup in the Classroom
Making Syrup
 Scum may develop on the surface, remove
scum with a wire strainer.
 Bubbles may form very rapidly from time to time
until foam overflows the pot. You can use a
drop of oil or butter to dissipate the
bubbles.
6.3
Maple Syrup in the Classroom
Making Syrup
 You will need to keep adding sap to your pot
so you will have enough syrup to filter and can.
– Tip: You will need to boil off approximately 20
gallons of water to get a half gallon of syrup.
 Watch the pot very closely as you get close to
finished syrup.
– Tip: Keep a thermometer in the boiling sap.
When the temperature starts to rise above 212
degrees you know that you are getting close.
6.4
Maple Syrup in the Classroom
Making Syrup
Finished (complete) syrup can be tested
with:
– Hydrometer - 66% sugar or brix
– Thermometer - 219 degrees Fahrenheit
– Weight - maple syrup weighs 11 pounds per
gallon
6.5
Maple Syrup in the Classroom
Evolution of
Evaporators
Hollowed Out Log with Hot Rocks
Single Kettle over Open Fire
Multiple Kettles over Open Fire
Flat Bottom Pan over Open Fire
Flat Bottom Pan over an Arch with Stack
Modern Evaporator - Flue Pan over an Arch
6.6
Maple Syrup in the Classroom
Single Kettle
6.7
Maple Syrup in the Classroom
Multiple Kettles
6.8
Maple Syrup in the Classroom
Flat Bottom Pan
With Arch
www.massmaple.org/ myo.html
6.9
Maple Syrup in the Classroom
Mini-Evaporators
www.massmaple.org/ myo.html
www.leakybucketfarm.com/ boiling.htm
6.10
Maple Syrup in the Classroom
Modern Evaporator
with Flue Pans
www.cbmaplefarm.com/.../ sugar_house_tour.php
6.11
Maple Syrup in the Classroom
Testing Finished
Syrup
 It is extremely important to correctly measure
finished syrup. Syrup that is “under” or not
finished will spoil. “Over” syrup will darken in
color and sugar will be wasted as it often
crystallizes.
 A hydrometer is the most accurate method
for measuring finished syrup.
 A thermometer is a good indicator when the
sap is getting close to syrup and should be
monitored closely.
6.12
Maple Syrup in the Classroom
Using a Hydrometer
 Hydrometer Cup
www.fallbright.com/ HYDRO_INST.htm
6.13
www.yankeegrocery.com/ maple_glossary.html
Maple Syrup in the Classroom
Filtering Syrup
Solids of calcium and magnesium called
sugar sand precipitate during boiling.
Finished syrup must be filtered before
canning to remove the sugar sand.
Two types of filter will be used.
– Paper
– Felt
6.14
Maple Syrup in the Classroom
Filtering Cont.
Secure both the felt and paper filter over
a large clean pot. The paper filter should
be on top of the felt.
Poor the syrup through the filter.
6.15
– Tip: Filters will need to be moved to expose
and utilize all of the filter surface. Filters
will also become clogged and need to be
cleaned. It is best practice to simply back
flush with hot water, dry and reuse.
Maple Syrup in the Classroom
Canning or Bottling
Syrup
Syrup may be canned in commercial
plastic or tin jugs as well as
conventional mason jars.
Syrup must be at or above a temperature
of 180 degrees Fahrenheit.
After container is filled and lid is secured it
must be turned upside down to sterilize
and seal the container.
6.16
Maple Syrup in the Classroom