How many of you northern boys make maple syrup? Do you have to refrigerate it when done? Is it better tasting than store baught?

Me

no

way,way

I do. I do. not sure if its necessary. you rebels wouldn't like it

Any of you Yankee's like pecans and like to barter?

Normally 60 gals. Per year. Only must be refrigerated after opened. Other than that just keep it on of sun.
Store bot? Yuck!

Im out or i would send some. I only make a couple gallons and it goes fast

We make about 50 gallons a year, way better than the maple flavored corn syrup from the store.

Wanting to try some other than store baught for brine solution for smoking meat.

X2 ^^^.

Getting ready to start shelling pecans to go into the peach and apple markets around here. Wouldn't mind doing some traden.

Is your yatch (yacht) club easy to join or does it require being from old money?

Always look for a government food certification on the label. In your case a USDA. Then you know that they have tested it for the pureness and no sugar sweetener has been added. If it's for smoking go with a dark colour usually the cheaper which is tail end syrup production and a lot more stronger flavour. The puritans want clear syrup for their table fare.
Remember that it is 3 parts vs 4 parts if sugar. So if the recipes call for 4 sugar cups you put 3 maple syrup. ( air displacement differences)
Catfish do up really nice

I have been making liquid gold the past two years, after opening I refrigerate, and it certainly tastes better than store bought.

Roger that 50. I have heard from to many people that it's way better than store baught. Just trying to find someone to give it up. They playing coy with me

Actually with everyone into baking there has been a shortage of honey and maple syrup.
Honey because bees could not be shipped into Canada, for some reason planes are not flying like they were.
The syrup has to be tested here in Manitoba and the lab that has 12 people working in it for Certification went to 2 people, so there is a backlog to be done.

Nothing is better then pure maple syrup, well maybe birch, or hickory but always the real stuff. I would like to try walnut syrup but my tongue would swell like a hot air balloon.

lol

My son in laws sister is extremely allergic to any kind of nut. She ends up in hospital if she even gets around them.

Couple gallons a year. I love the smell of boiling sap.

I was going to send you some...until you wrote this. This NH syrup is to be savored ovah French toast, pancakes, ice cream, and milk shakes. Use the store bough crap for your concoctions.