HOW-TO: Make maple syrup the traditional way (from The Crown Maple Guide to Maple Syrup by Robb Turner with Jessica Carbone)
While our method of making maple syrup is more high-tech than this, we wanted to show you the traditional method from bucket to bottle, as many of the same rules apply to both methods. Generally the sap starts to flow between mid-February and mid-March. The exact time of year depends upon where you live and weather conditions.
Select your tree.
Find a maple tree that is 9 inches in diameter (or 15 inches if you plan to use two taps instead of one).
Tap your tree.
The tap hole should be at a height that is convenient for you and allows easy collection. The size of the drill bit depends on the type of spile you are using; most spiles require either a 7⁄16 or 5⁄16 bit. Drill a hole 2 to 2½ inches deep (deeper than what's needed with a vacuum. Wrap a piece of tape around the drill bit 2½ inches from the tip as a guide.) Drill at a slight upward angle to facilitate downward flow of sap.
Insert the spile.
Insert the spile into the loop on the hook (with the hook facing outward), and then insert the spile into the tap hole. Gently tap the spile into the tree with a hammer.
Hang the bucket and attach lid.
Hang the bucket by inserting the hook into the hole on the rim of the bucket. Attach the lid by inserting the metal wire into the double holes on the spile. Congratulations, you successfully tapped your first maple tree!
Fill your bucket.
Sap flows when daytime temperatures rise above freezing (32°F/0°C) and nighttime temperatures fall below freezing. The rising temperature creates pressure in the tree generating the sap flow. This is basically a transfer of the sap from the tree above the ground and the root system below the ground.
Boiling your sap.
To make your sap into syrup, you must boil out the excess water. Fill a large pot three quarters full with sap. Place the pot onto the heat source. Once the sap starts to boil down to one quarter or half the depth of the pot, add more sap, but try to maintain the boil. The boiling sap will take on a golden color. Once the sap has mostly boiled down, but still has a very fluid texture, continue to boil the sap until it takes on a consistency of syrup. One way to check for this is to dip a spoon into the pot. The syrup will “stick” to the spoon as it runs off.
Filter your syrup.
A small amount of sediment will be present in your syrup. A coffee filter is suitable to filter a small amount of sap at a time. After letting the syrup cool, pour a small amount into a coff ee filter, collect the top ends of the filter into a bunch, and press the syrup through the filter into a clean container.
Bottle your syrup.
Using a sterilized bottle and cap, pour the sediment-free syrup into the bottle and refrigerate. Your refrigerated syrup should be used within 2 months. Syrup can also be frozen (in a freezer safe container) to extend shelf life.
As a leading organic maple syrup on the market, Crown Maple produces top-quality syrups. Its syrups are so good that they’re not only carried by a host of gourmet food markets, but also used in the world’s best kitchens, including NoMad, Eleven Madison Park, Bouchon, Lincoln, and more. The Crown Maple Guide to Maple Syrup is the ultimate guide to maple syrup, with 65 sweet and savory recipes, instructions on tapping and evaporating, and an overview of the fascinating history of maple syrup in the United States. Crown Maple owner Robb Turner offers a comprehensive look into the world of maple syrup, complete with archival images and tutorials on the process. After you learn everything you need to know about maple syrup, move into the kitchen with recipes inspired by Robb and his wife Lydia’s home kitchen. Try the maple-pecan sticky buns, the maple-glazed duck, or maple lemon bars. Beautifully designed, with a mix of detailed process illustrations from tap to bottle and enticingly photographed recipes, this book is the perfect reference and keepsake for every maple syrup lover.
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