Interesting maple syrup info...

[TiggerStac]

we were just talking about parkers the other day! saying we need to plan a trip up there soon because my guess is they are tapping or will be in the near future. yum!!!!!!!

They are tapping out here. I see trees everywhere w/the metal containers on them. Actually saw a few yesterday w/blue plastic bags, too...that was a first. I think I'm going to make a trip early this week to get some, didn't make it out today. I have a receipe to try that calls for maple syrup (apple maple chicken) that i want to try..

 

[The Mystery Machine]

I wish I could buy it. DD has waffles almost everyday and I can't afford it. I might have to pick it up at Costco and see how long I can get it to last.

 

[SaraJayne]

They are tapping out here. I see trees everywhere w/the metal containers on them. Actually saw a few yesterday w/blue plastic bags, too...that was a first. I think I'm going to make a trip early this week to get some, didn't make it out today. I have a receipe to try that calls for maple syrup (apple maple chicken) that i want to try..

Mmmm, would you mind sharing that recipe?

 

[BKMETV]

I'm lucky enough to have lots of choices when it comes to maple syrup...we have never used anything else...and there are good reasons that it's expensive. Think of it as fine wine...you get what you pay for.

Something to keep in mind...

it take 40 gallons of sap to make one gallon of syrup
a maple tree produces 10 - 13 gallons in a season
a tree cannot be tapped until it is 30 years old
maple trees are being killed off by disease and pollution

 

[Nancyg56]

We have friends who make their own syrup so we uaually always have some on hand. I love going to the sugar house to watch the process, and get samples. Their sap tank is the old fashioned kind and is wood fired so it is indeed an art.

I like grade B the best and always use that to cook with but will also use in on pancakes. I always go with the darker syrup.

Every year I get some raw say and use that to cook my corned beef and cabbage------------holy smokes! it si delicious!

Support your local farmers and try to buy their syrups. It is expensive but it is getting harder and harder to hang on to the family farms.

 

[goofy!]

They are tapping out here. I see trees everywhere w/the metal containers on them. Actually saw a few yesterday w/blue plastic bags, too...that was a first. I think I'm going to make a trip early this week to get some, didn't make it out today. I have a receipe to try that calls for maple syrup (apple maple chicken) that i want to try..

mmm....that sounds absolutely yummy. Care to share the recipe?

After spending my freshman year of college in northern Vermont, it is pure maple syrup for us.

We also do the Costco 100% maple syrup.

 

[TB'sWidow]

What about King syrup with the lion on the bottle Does anybody know if that has any real maple in it?? I loved kings syrup as a child it was so nice and thick mmmmm. Mary

 

[Wall-E1]

Oh wow! I never realized that. I used to buy the expensive and real kind. Then I decided to try to drop a few pounds and began buying the "lite" maple syrups. I was just reading the back label of my Log Cabin lite. You're right. No maple. I don't have waffles or french toast all that much, but I think I'll be switching back to the real stuff.

 

[roscoepc1]

I make my own. It's the only thing we use....store-bought, "fake" syrup is disgusting to me....

 

[MistressMerryweather]

I find it funny that many people don't realize that it isn't maple syrup they are buying, and even more shocking that they *choose* to use the processed stuff instead of the all natural real thing. I know it can be expensive, but you use less and you can find deals anywhere.

Aunt Jemima
INGREDIENTS: CORN SYRUP, HIGH FRUCTOSE CORN SYRUP, WATER, CELLULOSE GUM, CARAMEL COLOR, SALT, SODIUM BENZOATE AND SORBIC ACID (PRESERVATIVES), ARTIFICIAL AND NATURAL FLAVORS, SODIUM HEXAMETAPHOSPHATE.

I don't understand why you would choose to give that to your kid(or yourself ) instead of pure maple syrup? Plus, it shouldn't be coming as a shock. Read the labels before you feed it to your kid.

It makes me sad to think that the many kids that have behavioral problems could possibly do so much better without all the processed food.

 

[scrapquitler]

What type of maple syrup do you all prefer? Has anyone ever had that combo maple/honey syrup back when Log Cabin still sold it? There may not have been much "real" maple in it, but that was some seriously yummy syrup!

I buy "fancy" from my local sugarhouse. I usually buy a half gallon. What I bought in early April last year is just about gone, so in a few weeks when this years crop comes in, I'll go buy another half gallon. It will cost somewhere around $35.

My daughter and huband prefer the "Vermont Maid" brand with 0% real maple syrup They can have that while DS and I enjoy the real stuff.

 

[joyah]

My husband is in the sugarhouse boiling as I type. For those that think it's expensive facts in addition to those that have been listed:

The arch itself 3000.00 (just were the fire is)
back pan (used) 1000.00
front pan 1500.00 (i believe)
steam away 5000.00 (used)
filter press 1000
drums to put the syrup in till canned 150-300 each
vaccum system abt 3000

time spent weeks

There was a cartoon in our local paper a few years ago showing a sugarmaker and it said make it yourself for 200 a gallon or go to the store and by it for 50 and that is the truth. It's a labor of love for many of these guys.

Our thanks to those that by "real" and do your research on these farms many of the "big" ones have had more than one lawsuit for cheating.

 

[bballmom56]

After this thread, I had to make french toast for dinner, topped of course, with real maple syrup. When I read the bottle, it was grade A, dark amber. Great flavor. I'll have to look in the store to see if they carry the grade B.

 

[jamiesmom07]

This is a true dying art. After spending the last 10 hrs. at the sugar house today, I was so pleased to see this thread. My wonderful hardworking husband is a master craftsmen at this. He runs a small sugaring operation. This is a true labor of love. As mentioned in previous posts, the equipment is very expensive, hiking through feet of snow to get the trees tapped in freezing rain and snow, cutting and chopping of the wood for the fire to cook the sap, etc...

BUT, there is nothing like it. It's nature in her glory! To have nothing but a clear watery substance going into the evaporator and boiling it until it's just right, having it come out hot and sweet-YUM!

So yes, it is a little more pricey then the "maple syrup" that you are buying at the store, but it's well worth it! I agree with the above post, thank you to all of you who buy the real deal, it gives my husband's passion an outlet

 

[onelilspark]

My fiance is from Vermont. He's kind of snotty when it comes to Maple Syrup (and Cheddar Cheese for that matter.) We have nothing but the real stuff in our house. New York is okay, because it's easier to get than Vermont.

In fact, I bought sugar free, maple "flavored" syrup because I was trying to diet. He threw it out

 

[RitaZ.]

We have been buying real maple syrup for many years now. My kids won't eat the fake stuff. After trying the real thing, you realize how gross the fake stuff really is.

Whenever DH travels to Canada, he buys real maple syrup. Last time he went, he purchased maple syrup from a Mennonite market. It didn't last long. I never even got to taste it.

 

[LuvOrlando]

I'm in Pa so I think I will make it a quest to find a sugarhouse, didn't even know what they were called until now. Thanks for sharing the info

 

[jamiesmom07]

I'm in Pa so I think I will make it a quest to find a sugarhouse, didn't even know what they were called until now. Thanks for sharing the info

Where in PA? Edinboro, PA is actually having a Maple Taste and Tour weekend next weeknd, March 19th & 20th. They actually list sugar houses that are welcoming people in to see the process and a few actually feed you breakfast with fresh syrup in their sugar house for a donation. It's really alot of fun and with the weather forecast we should have a good run and they should be boiling.

 

[C.Ann]

I buy "fancy" from my local sugarhouse. I usually buy a half gallon. What I bought in early April last year is just about gone, so in a few weeks when this years crop comes in, I'll go buy another half gallon. It will cost somewhere around $35.

My daughter and huband prefer the "Vermont Maid" brand with 0% real maple syrup They can have that while DS and I enjoy the real stuff.

Does the "fancy" have the maple syrup/honey combo? If so, that's what I definitely want for my french toast and such..

For cooking and baking I'm going to get the Grade B dark - with the most robust flavor.. Since it's just me, I won't have to buy a very large amount of either kind - it's just a matter of finding the best prices for me locally..

I'm so glad that my friend happened to send me this info.. I'm definitely switching!!

DD and her DH won't have any part of it - although my DGD is willing to try anything.. DD and her DH have to have Mrs. Butterworth's - nothing else.. Doesn't matter to them if it's "fake" - they just prefer the flavor.. (They've tried the "real deal" when DD's MIL brought some back from Vermont and they didn't like it at all..)

Of course anything I cook (or bake) that will be shared with them will have the pure maple syrup in it and I just won't mention it to them.. I've tricked them in the past with their "brand" loyalty - simply by keeping my mouth shut - and I'm sure I can do it again..

One of the recipes in the batch I received was for a Maple Apple Pie that sounds sooooooo good.. I'll definitely try that one out (later on - when I'm back up to the lake) and if it's really good, I'll share the recipe here on the DIS.. (I really don't like to suggest recipes to people that I haven't already tried.. I'm always afraid they will taste awful - LOL..)

Anyhow - glad that some of you found this info helpful - and I appreciate all of the additional info that some of you have provided for me..

Thanks!!

 

[bballmom56]

If you ever go to House of Blues in DTD, try their Rosemary Cornbread with Maple Butter made in a skillet. It was heavenly!!! DH made it at home also with a cornbread mix.