TECHNICAL SUPPORT FOR MAPLE

After talking with so many nice people at the Annual Meeting, and not coming close to answering all of the questions that might be asked about Maple Cream, Maple Candy and Sugar, I decided to start this column and offer advice and help on these products. If anyone wants an answer to a question or a problem, they can call 1-800-50MAPLE or E-mail me at tdmaple@up.net and I’ll try to help solve the problem as soon as possible. Future columns might mention some of those problems (not mentioning names) and solutions for those who might encounter something similar. Letters may be sent to my address shown at the end of this column.

Hardly a session on Maple Cream goes by without someone asking about how to avoid grainy, gritty texture in Maple Cream. This problem shows up after you’ve cooked the Syrup and you are cooling it. Do not pour hot Syrup into a cold pan for cooling.

1. If you must transfer to another pan for cooling, heat the pan you are transferring to so it won’t shock the Syrup, causing large crystals.
2. Do not agitate the cooling Syrup.
3. If, in spite of your best efforts, a shell forms on the surface while cooling, remove it with a pancake turner before churning. The layer may be added to another batch, to Syrup being bottled, or Syrup being cooked into Sugar.

Please get your questions to us. Questions about filtering, packaging, and storing Syrup will be answered as well.

Terry DeLoughary
N17934 Eustis Road
Bark River, MI 49807