Russ' Hints
for the
Maple Syrup Producer

Sugarhill Containers
PO Box 490 / 262 Millers Falls Rd. / Turners Falls, MA / 01376-0490
Sugarhill Containers is a division of Hillside Plastics
Reprinted with permission

Introduction
"Russ' Simple Sap Sense"
Tips and Techniques for the Maple Sugar Producer

One of the finest products that "Mother Nature" has given us is Maple Syrup. To begin with, maple sap straight is sparkling, clear, slightly sweet water. It's purpose is to nourish the new buds in early spring. We have learned to collect this sweet essence of springtime and to make it into delicious maple syrup. You don't have to be a big time producer to make fine maple syrup. A few simple common sense rules may help the hobbyist as well as the more involved producer. Promptness and cleanliness are probably the most important. Process your sap as soon as possible after a run, and keep your equipment clean.

The following hints are intended to guide you into having more fun and less work. After all, sugaring is still a hobby to most sugar makers. My hobbies are dairy farming and maple sugaring. My profession is hunting and fishing.

#1 Density

Remember the syrup that comes out of a plastic syrup bottle and onto the pancakes  is only as good as the syrup that went into the bottle in the first place. Heavy syrup will crystallize in time. Light syrup will spoil. If the bottle becomes round on the bottom, don't blame the bottle. It is the syrup that is spoiling. The pressure within the bottle blows the bottom out. The cap and seal are good, as they have held the pressure. This syrup usually can be re-boiled and brought up to the correct density. As the boiling takes place, more niter or sugar sand is produced and therefore the syrup must be filtered.
It is much easier to have the syrup correct in the first place rather than to have a problem later. The quickest way to lose a customer or a sales outlet is to have a poor product.

#2 Hot Fill-Foaming

The best guarantee when placing a superior package of pure maple syrup before the customer is to use procedures tested by time.
When using plastic bottles, the syrup must be hot when putting up. Do not guess! Use a thermometer and aim for 200 degrees F. This will insure a temperature of at least 180 degrees F when the syrup hits the bottle. Place a quarter turn valve in the line ahead of the filling gate. This is important especially when multiple filling valves are used. The quarter turn valve will regulate the pressure to create a nice even flow of syrup into the bottle.

#3 Filling

Keep the top of the bottle clean and do not overfill, The greatest reason for leakers is overfilling. Fill the bottle to the base of the screw neck quickly and cap immediately. When not capped quickly, the plastic becomes soft and it is possible to over tighten the cap and strip the threads. Cool quickly and store in a cool, dark place free of dust and dirt. Put up only enough  syrup to last a couple of months. Put a nice clean, fresh bottle of pure maple syrup before the customer and you will get a satisfied friend that will be the best advertisement you can have.

#4 Capping Plastic Containers

It is no longer necessary to lay our container on its side to prevent fermentation. Properly heated syrup (190 degrees F to 200 degrees F), will sterilize the cap area and activate the seal without direct contact.

Be sure to put the cap on quickly after filling - before hot syrup has time to soften threads. DO NOT OVER-TIGHTEN  and  DO NOT OVER-FILL. Overfilling will cause leaking when the container cools.
Remember where the filling line is..at the bottom of the treads and the top of the spout and handle line.

#5 Quality

The quality of the maple syrup that you put into a container is indicative of what will come out. This is true whether the container is a quart or a barrel. Whether a housewife or someone who buys bulk syrup for canning opens the container, they expect the grade to be true. The small producer who fills barrels only partially each day cannot get a true grade unless the whole barrel is mixed. When bulk prices are high, this is very important to the buyer. Be sure that you replace the bung each time syrup is put in a barrel. It is not good to have mice or squirrels swimming in your syrup.
Most buyers of bulk syrup inspect and grade syrup before purchase. Give yourself the best chance for profit by doing the best job you can in presenting your syrup for sale.  Good, clean containers help.
Remember, under-done syrup spoils; over-done syrup costs you and the buyer money. "Get  it right."

#6 Consumer Care
Care of Maple Syrup in the home

The maple producer has taken great care in the making of your maple syrup. After you have purchased your syrup, its care is your responsibility. The best place to store unopened plastic containers of syrup is in your freezer. After opening, use your syrup generously and store the remainder in your refrigerator, or place it in the freezer if you do not intend to use the remainder within three months.
If a film of mold should form on the top of the syrup - do not throw it away! Simply bring the syrup to a boil, skim and store in a clean container. This will restore the syrup to its original quality.
Should you find crystals in the container, remove the syrup and add a little water to the crystals and heat. A microwave oven will do this nicely.

#7 Shipping Maple Syrup

There is a positive upward trend in mail order for maple products. In the past it was felt that only tin was acceptable as a container to b sent parcel post or UPS, but recently the trend has turned to plastic for maple syrup. As the handling of packages is now greatly automated with the use of conveyors and pallets, a shipping carton that takes this type of handling is important. However, the syrup container is the key to problem free shipping. The Sugarhill plastic container stands up to this stress much better than tin, which can jam and dent causing leaking. Best results are found with the corrugated shipping carton available from Sugarhill.
Seal the bottom securely with two layers of wide (2") shipping tape, give the cap a last tightening, and place the jug in the carton with some Styrofoam pieces. We recommend the Styrofoam packing material to prevent shucking. Close the carton top and secure with two layers of tape. Do not tie the packages with string or cord as it becomes entangled in the automatic equipment.
If syrup is to go by air or checked baggage, enclose the container in a securely closed plastic bag. Syrup makes a real messy suitcase, but fortunately spills are rare.

I am happy to talk with you about any maple problem. You may write or call:
Russ Davenport
Tower Road
Shelburne, MA 01370
(413) 625-8262.