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Re: Boiling sap [Re: coontraper] #6165852 02/21/18 11:31 PM 02/21/18 11:31 PM
Joined: Aug 2015 Posts: 605 Central PA, God's Country PAlltheway trapper
PAlltheway trapper Joined: Aug 2015 Posts: 605 Central PA, God's Country	Originally Posted By: coontraper Sorry don't have any pics but that is what we will be doing to night. Yo coon, I grew up at the other corner of the county from you. I love that place. Have fun making that family treat. We ate some with hot cereal this morning, and when i went back to check the pot had been cleaned out down to the metal. They left nothing. Yum

Re: Boiling sap [Re: robert.d12] #6165886 02/22/18 12:24 AM 02/22/18 12:24 AM
Joined: Dec 2007 Posts: 1,513 Kanabec Cty, MN D Drakej trapper
Drakej trapper D Joined: Dec 2007 Posts: 1,513 Kanabec Cty, MN	As we only make a gallon or two of finished syrup we use my fur freezers(pretty empty during sugaring season) to "boil"(concentrate) our sap to finishing boil concentration. Pouring raw sap into gallon plastic recycled juice jugs and freeze for 12 hrs. Most water is frozen into slush ice. Unfrozen concentrated sap is poured off and refroze again. Three cycles it is ready to finish boil on stove with about 75% of water removed. An hour or two boil and all done. Tastes the same as when we boiled all day and half the night with grandpa. Some we don't even finish boil as it is the right concentration for making "maple" vinegar. Especially the end of the run sap. I've learned enough thru the years to now know that I don't know enough. KNOWLEDGE IS FREEDOM.

Re: Boiling sap [Re: Drakej] #6166236 02/22/18 12:32 PM 02/22/18 12:32 PM
Joined: Aug 2015 Posts: 605 Central PA, God's Country PAlltheway trapper
PAlltheway trapper Joined: Aug 2015 Posts: 605 Central PA, God's Country	Originally Posted By: Drakej As we only make a gallon or two of finished syrup we use my fur freezers(pretty empty during sugaring season) to "boil"(concentrate) our sap to finishing boil concentration. Pouring raw sap into gallon plastic recycled juice jugs and freeze for 12 hrs. Most water is frozen into slush ice. Unfrozen concentrated sap is poured off and refroze again. Three cycles it is ready to finish boil on stove with about 75% of water removed. An hour or two boil and all done. Tastes the same as when we boiled all day and half the night with grandpa. Some we don't even finish boil as it is the right concentration for making "maple" vinegar. Especially the end of the run sap. Very very cool, Drake. Thanks for the tip. Even though it is mostly water and should be discarded, we keep the bucket ice from cold days, because it keeps the collected sap fresh when we hit those warmer days and haven't yet boiled. Might try your freeze approach. And yeah, I'll tell ya what, that boil all day and half the night thing is exhausting

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