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Discover Pure Maple Syrup

By: Nicholas Swezey


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Maple syrup is one of the few discoveries that was not brought to the United States by European settlers.
interesting and wonderful stories about the origin and history of maple syrup, there are no authenticated accounts of how the process was discovered. Most stories probably were modified over the years, but discovering maple syrup most likely was accidental.
Over the years they learned they could gradually reduce the sap to syrup by repeatedly freezing it, throwing away the ice, and repeating the process. They would store up to 30 pounds of this sugar in containers made of birch bark.
Eventually some of the Native American tribes began to cook the maple sap over fire. The tribal women would migrate to the maple groves or “sugar bushes” during early spring to process the maple syrup. They made troughs in which they collected the sap and moved it to the fire. The sap was heated by adding heated stones. Freshly heated stones would be added while removing older cooler stones to be reheated. Most early Native Americans would rather use sugar over salt and used maple syrup or sugar on their meat and fish.
Early settlers imitated the Native American methods to make their maple syrup. They would boil the sap over an open fire until it reduced down to syrup. It requires about 40 gallons of sap to make 1 gallon of syrup, which was a labor intensive and time consuming operation. Very little changed over the next two hundred years, and then during the civil war the tin can was invented. It didn’t take long until syrup makers discovered that a large flat sheet of metal would make a much more efficient pan to boil maple sap than using the older heavy rounded iron kettle.
Most original syrup makers were dairy farmers who only made maple syrup and sugar for their own consumption, or a little extra income during the off season. They continually looked for a more efficient and faster way to make their syrup. Many innovative ideas and processes were developed over the years, but for the most part the accepted methods stayed the same for another century. In the 1960’s it was so labor intensive and time consuming it was no longer possible for small farmers to sustain themselves. They could not afford to hire the large number of workers required to tap the trees and carry the small buckets to the evaporator house.
Another surge of technological breakthroughs occurred during the crunch of the 1970’s. Tubing systems were installed, and vacuum pumps added to bring the sap directly to the evaporator house from the trees. Pre-heaters that “recycle” heat which previously was lost were installed, and reverse-osmosis filters that remove a portion of the water out of the sap before it is boiled were introduced into the process.
New filtering techniques, “supercharged” pre-heaters, better tubing, and improved storage containers are just a few of the new technological developments being used today.

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Ken Asselin is webmaster for the Selections Guide series of information and shopping websites. You can visit his Michigan Maple Syrup website at: www.michigan-maple-syrup.com



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