Article Title: Boiling it Down …

Edition: April 2001
Category: Dining Out
Author: Jake Brown
Article:

In simple terms, the sap is then boiled in the sugar house, transforming it from a liquid with only about 2 percent sugar content and 98 percent water to a substance with 67 percent sugar and 33 percent water. Depending on the end-product desired, the sap is boiled to various temperatures -- for syrup about 220 degrees Fahrenheit, for maple candies about 237 degrees, and for maple cream about 232 degrees.

Sugar makers then filter the syrup while it is still hot, grade it, and pack the syrup while it is still fairly hot -- about 180 degrees -- sometimes into drums but often into gallon, half-gallon and pint metal, plastic or glass containers.

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