Here is a basic beginner’s introduction to tapping your own maple trees to make your own backyard maple syrup. This nostalgic Springtime treat is worth the effort even if you have only a few trees.
Is it worth it?
It can take up to 40 gallons of sap to make one one gallon of syrup. This can vary depending on the year or even the individual tree. But that seems like a lot of sap, doesn’t it? When I was younger I lived in Northern Wisconsin where there were more than enough sugar maple trees to provide your whole year’s supply of syrup. I almost took it for granted while I was living up there.
Then I moved to my tiny, little property with a family of my own. My direct access to the great maple woods was gone. All I had was three silver maples on my property. I thought, “Is it even worth tapping them?”
Well, my daughter got me some maple spiles for Christmas. She wanted the experience of making our own backyard maple syrup from our own trees–no matter how small the batch would be.
I came to the conclusion that no matter how small your operation, the whole experience is worth it! There is no better way of melting away your family’s winter cabin fever than messing around an open fire, cooking your sap!
Other Trees make Sweet Sap too!
If you are hard up for maple trees, there are other types of deciduous trees that have sugary sap running this time of year as well! I also tap the boxelder trees on my property and add their sap to my maple sap. Our Northern European ancestors have a long tradition of tapping birch trees. Of all the trees the maple is king as far as sugar content. But beggars can’t be choosers, if you live on a tiny property like me!
Don’t have any trees?
Want to make your own backyard maple syrup but don’t have any trees? Do your neighbors have any nice maple trees? Do any of your friends? This might be a great opportunity get out of your shell. One of the best ways (especially for men) to connect with other people is to work together on a project.
From Sap to Syrup
For the complete beginner, here is a run-down. When trees go dormant for the Winter, their sap sinks down into the roots. In the time period between late Winter and early Spring (generally around March in Wisconsin) the sap begins to rise up into the tree. There are sugars in the sap that are needed for the tree to begin growing its new buds for the year.
Maple Sap needs the right kind of weather…
What makes the maple sap run? Simply this: Cold nights below freezing and warm days above freezing temperatures. The sap will run until the first buds on the tree start to come out. The sap will then start to turn stringy and cloudy and will be no good for your purposes.
You’ll need:
- maple spiles (taps)
- food-grade pails or containers with handles to hang on the spiles
- drill or hand auger
- large pan or pot (like a turkey fryer)
- plenty of firewood. Or else you can cook it on your stove or on a gas cooker. But a wood fire will impart a most desirable aroma to your syrup.
- Thermometer (optional)
- canning jars and lids
- cheese cloth filter
The Process
You can purchase maple taps (called spiles) from a maple syrup supply business. You can also get them from Fleet Farm or Amazon.
Drill a hole at the base of the tree. It doesn’t have to be deep. You just need to get through the bark and into the green wood underneath–only about a half inch or so. Pound in the spile and suspend the pail. Some folk say it is best to drill a hole on the south-facing side of the tree where the sun will hit it. It is not absolutely necessary though.
The sap looks like crystal clear water. Taste it though. You’ll taste the faintest sweetness to it. Basically, you need to boil most of that water away to concentrate the natural sugars into a syrup.
You’ll want to keep an eye on your buckets on those days that the sap is running pretty good. You’ll be surprised how quickly they can fill up. As they fill up, empty them into your cooker pan/pot.
If your nights stay pretty cold, it is ok to wait to start cooking the sap until you have full cooker. If the weather gets and stays warm, the sap may spoil, so best get it cooking.
As you get more sap from your trees, add it to your cooker. Adding fresh sap to your partially-cooked sap is completely fine. Keep the fire burning hot and the sap at a rolling boil.
Once you get close to finishing off a batch of syrup, you should keep a close eye on it. The sap will start to get darker and thicker and you could easily burn it if you let it go too long. They say that when it reaches a temperature of 219 degrees Fahrenheit, it is now syrup. You should then remove it from the heat. Otherwise it will quickly crystallize and eventually start to burn.
We actually have never used a thermometer in my family. We usually just eye it. My method is testing the thickness with a metal spoon. I take a spoonful of syrup and let it dribble out slowly. If it looks watery, then it is not quite done. If it pours thick with a bit of a film on top, then it is done.
Once you remove it from the heat, filter it and pour it hot into a canning jar. Put on a lid and ring and lay it on its side until it seals. Depending on the size of your operation, you may end up with making only a few jars or so. In that case you may just want to keep your finished syrup in the refrigerator. And you are done! You just made your own backyard maple syrup!
A note on storage:
The syrup will keep almost indefinitely in your pantry if sealed properly in canning jars. Once you open a jar of syrup, keep it in the fridge or else a mold-scum will form on top.
In the event that, for whatever reason, mold does form in the jar, don’t throw out the syrup! You worked hard for that! Simply skim off the scum, pour the syrup in a saucepan and heat to a boil.
Get creative with your syrup
Maple syrup obviously is great on Swedish or sourdough pancakes. But it can be used for so many other things! It makes a great alternative sweetener to store-bought sugar. Be sure to check out some ideas my wife has had for using maple syrup in her recipes:
Easy Oatmeal Bake with Spent Grains
The Best Scandinavian Hot Cocoa
~Nathanael
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